Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce
Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, summertime is curry time! cold curry flavored noodle dipping sauce. It is one of my favorites. 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 current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have 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:
  1. Make ready 1/3 Carrot
  2. Make ready 1/2 Onion
  3. Prepare 1 Aburaage (a square piece)
  4. Get 900 ml Dashi stock
  5. Take 4 to 4 1/2 tablespoons Mentsuyu (2x concentrate)
  6. Prepare 1/2 to 2/3 teaspoon Salt
  7. Make ready 1 to 2 tablespoons Curry powder
  8. Take 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:
  1. Slice the onion thinly. Finely julienne the carrot and aburaage (pour boiling water over the aburaage to remove excess oil).
  2. 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.)
  3. 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.
  4. 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.
  5. I used 1000 ml of dashi stock, and poured the sauce over cold rice, ochazuke style.

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