Monday, March 19, 2012

Curry Noodles and a Bobbers Cocktail

It happened again. Sorry about the delay in posting. I don't know what's going on with my camera (or just the memory card), but I lost a couple of meals and the pictures are mixed up. I'll try out a different card and see if that helps. To catch up on the two that I have, one is a bento, and the other is a cocktail creation from the Hubby, Bobbers.

Curry Udon Noodles was a treat we tried when we went to San Francisco's Japanese district. I love wandering around there and finding hidden shops, so when we stumbled into one restaurant that was literally a door hidden in the corner, we were thrilled with what we found. I can't remember what it was called as the sign was in Japanese. (Still trying to learn, but unsuccessfully.) What I do remember is that we all had a wonderful meal with a very friendly staff. I had a donburi with eel (basically, a rice bowl), but Bobbers chose the special of the day: Curry Udon. As much as I loved my eel, I couldn't help but eyeball his pile of curry and noodles and vowed to try it myself someday.

It's been a couple of years, now, but Japanese curry is one of those stick-to-your-ribs meals that you just don't forget. You can make this either of two ways: store-bought roux paste or make it yourself. The first is how I grew up with the curry. I recommend Golden Curry as it comes in a variety of heats and colors and you can break up as much of the bars as you need and reserve the rest for another time. I ended up making this from scratch, but the flavors are almost identical.

Chicken Curry Udon:
1 small russet potato, sliced thin
1 carrot sliced thin
1/2 small onion chopped
1/2 cup chicken stock, plus 1/2 cup
1 chicken breast, large, chopped into 1" cubes
2-3 tbs flour
1/2 tsp curry powder
1/2 tsp garam masala
1/4 tsp cumin
1 tsp salt
1 package udon noodles prepared as directed
green onion for garnish

1. Slice up the veggies and heat a small pot with 2 tbs olive oil.
2. Cook the chicken cubes for 5 minutes on medium high heat and remove to a bowl.
3. Add the onions and sautee for 3 minutes.
4. Add the potatoes and carrots and cook for 5 more minutes before adding the chicken again.
5. Aside, mix the flour and spices in a small bowl or dish and add a little of the chicken stock very slowly, stirring until a thick past emerges with no lumps.
6. Stir the remaining stock into the veggies and chicken and add the roux in a little at a time, eying the thickness. The sauce should be runny at this stage.
7. Cover and reduce the heat to low, simmering for 15 minutes.
8. When curry reaches desired consistency, serve over the udon noodles with green onions sprinkled on top. Serves 2-4.

For experienced curry munchers, you may notice that this recipe is a little on the mild side. Japanese curry is supposed to have a smooth, creamy, and almost-gravy taste to it. You can kick up the spice a bit or mix around the ingredients; I don't even follow the recipe when I'm making it. I just smell what I like that day and adjust the flavor accordingly.

Belated St. Paddy's Day Treat Courtesy of the Bobbers:
This is a Key Lime Pie Martini that the Hubby concocted with Smirnoff Whipped Cream Vodka and Ke-Ke Beach Key Lime Liquor. He rimmed it in graham cracker crumbs and a lime, topping it with whipped cream and a cherry. I usually don't like alcoholic drinks. I taste the alcohol right away, and it's just not my thing, but this was fabulous. Every sip was a perfect balance of the flavors, and the alcohol didn't stick out at all. I liked it so much, I went back for a rare second. I'll have to get the exact measurements from him at some point, but I thought this was a cheerful alternative to the soupy, dyed green beer on St. Paddy's.


  1. You make the best curry! Next time you should post your really great home made tortilla bread thingies you make with your curry. YUM!
    Hop on over to my blog and see a picture of Danny sleeping :)

  2. Thankees. I'm thinking of making an Indian Curry pot this week, so I'll do pictures of that and the Roti bread.