Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, summertime is curry time! cold curry flavored noodle dipping sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook summertime is curry time! cold curry flavored noodle dipping sauce using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce:
- Prepare 1/3 Carrot
- Get 1/2 Onion
- Take 1 Aburaage (a square piece)
- Prepare 900 ml Dashi stock
- Take 4 to 4 1/2 tablespoons Mentsuyu (2x concentrate)
- Take 1/2 to 2/3 teaspoon Salt
- Prepare 1 to 2 tablespoons Curry powder
- Make ready 1 as much (to taste) Toppings: Chopped green onion, tempura batter crumbs, seasonal vegetables etc.
Steps to make Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce:
- Slice the onion thinly. Finely julienne the carrot and aburaage (pour boiling water over the aburaage to remove excess oil).
- Add these to dashi stock and simmer. (I use dashi stock so that you can really taste the dashi after the curry is added, but you can use water instead if you like.)
- Add the seasoning ingredients and simmer until the vegetables are cooked. Cool down to room temperature and then chill in the refrigerator until ice cold. Use as a dipping sauce with your favorite noodles.
- I increased the dashi stock to 1000 ml here and used it as the pour-over sauce for bukkake udon…I should have added a poached egg maybe.
- I used 1000 ml of dashi stock, and poured the sauce over cold rice, ochazuke style.
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