Quick & Easy! Authentic Udon Variety Kit

Description

Even on busy days, enjoy authentic udon in around 10 minutes. Simply place individually portioned frozen udon in a heatproof bowl, cover and microwave for firm, chewy noodles. From simple kake udon with dashi broth to tempura udon topped with crispy tempura, or Japan’s hugely popular curry udon, this versatile set makes it easy. For curry udon, mix one packet of retort curry with 150ml of prepared udon broth for an authentic Japanese-style trend.

This kit is perfect for making:

• Japanese Curry Udon
• Tempura Wakame Udon

Recipe 1: Japanese Curry Udon

Ingredients — Serves 1

• 1 pack Yutaka Frozen Kano Udon
• 1 pouch Yutaka Katsu Curry Sauce with Vegetables
• A small amount of Shimaya Udon Soup Powder, to taste
• 100–150ml water
• Optional: 1–2 pieces Yutaka Vegetable Tempura
• Optional: 1–2 Yutaka Tempura Prawns

Method

1. Place the frozen udon in a microwave-safe bowl, cover with microwave-safe cling film or a lid, and heat according to the pack instructions. Once heated, gently loosen the noodles.
2. Add 100–150ml water to a small saucepan and heat. Stir in a small amount of Shimaya Udon Soup Powder.
3. Add the Yutaka Katsu Curry Sauce with Vegetables and mix well to create a rich Japanese-style curry broth.
4. Add the heated udon noodles to the curry broth and gently stir until combined. Add a little more water for a lighter soup, or use less water for a thicker curry udon.
5. Place the Vegetable Tempura on a microwave-safe plate and heat for approximately 1 minute.
6. If using Tempura Prawns, preheat the oven to 200°C / Fan 180°C / Gas 6. Place the prawns on an oven tray and heat for approximately 9 minutes.
7. Serve the curry udon in a bowl and top with the heated Vegetable Tempura. Add Tempura Prawns for a more filling bowl.

Tip

Adding a small amount of udon soup powder gives the curry sauce a deeper, Japanese-style dashi flavour. Use Vegetable Tempura for a quick topping, or add oven-heated Tempura Prawns for extra crunch.

Recipe 2: Tempura Wakame Udon

Ingredients — Serves 1

• 1 pack Yutaka Frozen Kano Udon
• Shimaya Udon Soup Powder, to taste
• 250–300ml water
• A small amount of Yutaka Dried Wakame Seaweed
• 1–2 pieces Yutaka Vegetable Tempura
• Optional: 1–2 Yutaka Tempura Prawns

Method

1. Soak a small amount of Dried Wakame Seaweed in water for a few minutes until rehydrated, then drain well. Please note that wakame expands when soaked, so only a small amount is needed.
2. Place the frozen udon in a microwave-safe bowl, cover with microwave-safe cling film or a lid, and heat according to the pack instructions. Once heated, gently loosen the noodles.
3. Add 250–300ml water to a saucepan and heat. Stir in the Shimaya Udon Soup Powder to make the udon broth. Adjust the amount of soup powder to suit your preferred flavour.
4. Place the Vegetable Tempura on a microwave-safe plate and heat for approximately 1 minute.
5. If using Tempura Prawns, preheat the oven to 200°C / Fan 180°C / Gas 6. Place the prawns on an oven tray and heat for approximately 9 minutes.
6. Place the heated udon noodles in a bowl and pour over the hot udon broth.
7. Top with wakame seaweed, Vegetable Tempura and, if desired, Tempura Prawns. Serve hot.

Tip

The light udon broth pairs beautifully with wakame seaweed and crispy tempura. Add the tempura just before serving to enjoy the best texture.

What's inside this kit:

• Yutaka Frozen Kano Udon 5x250g
• Shimaya Udon Soup Power 60g
• Yutaka Dried Wakame Seaweed 40g
• Yutaka Vegetable Tempura 480g (12pc)
• Yutaka Tempura Prawns 400g (10pc)
  
• Yutaka Katsu Curry Sauce with Vegetables Retort Pouch Japanese Style Curry 200g