Japanese chicken curry noodle soup.
- 250 grams chicken thighs - 1/4 teaspoon salt - 1 tablespoon vegetable oil - 100 grams onion - 60 grams carrot - 10 garlic ( grated) - 10 grams ginger (grated) - 1/8 teaspoon baking soda - 2 tablespoons curry powder - 2 1/2 cups dashi - 2 tablespoons mirin - 1 tablespoon soy sauce - 2 teaspoons Chuno sauce - 1/4 teaspoon salt - 100 grams onion (sliced) - 240 grams fresh udon - 1/4 cup sour cream - Scallions (chopped for garnish)
Boil the udon noodles for 3 minutes less than the package directions.
Season the chicken with salt and brown on the skin-side.
Grate the onions, carrot, garlic and ginger, stir-in the baking soda. Saute in frying pan until it's golden brown and caramelized.
Add the curry powder and toast until fragrant (about 30 seconds).
TOAST CURRY POWDER
Add the dashi, mirin, soy sauce, chuno sauce, salt, and sliced onions and return the chicken to the pan.
When the udon is 3 minutes from being done, drain the noodles and rinse with cold water. Add them to the curry soup to finish cooking.
When the udon is cooked, temper the sour cream by adding some of the hot soup into the sour cream and whisking to slowly heat it. Turn off the heat and add the warm sour cream to the soup and stir to combine.
TEMPER SOUR CREAM