【もう太らない】栄養も完璧な仕上がりになったシェフの『年越しカレーうどん』

【もう太らない】栄養も完璧な仕上がりになったシェフの『年越しカレーうどん』

Hi, hello. It’s already the end of the year, isn’t it? It really feels like the year’s ending. This year went by in the blink of an eye, but for the final video of the year, we’re making curry udon. I’m confident this is going to be delicious. Honestly, I secretly think this curry udon could even be the perfect dish for New Year’s Eve. It’s quite simple, so I think it’s easy to make. Let’s jump into the cooking process. First, we have green onions… or white onions, to be precise. Cut the white part into quarters, leaving them a bit long, and do the same with the inner green parts. Cut them into long strips. The outer green parts should be finely chopped and we’ll sauté them later. The longer strips will just be boiled, but the chopped ones will be sautéed—there’s a little difference between the two. Slice the garlic. One clove should be enough at this size. You don’t really need to remove the garlic sprout, but if it bothers you, feel free to take it out. Next, we have shiitake mushrooms. I’ll explain more later, but we’re making a really nutritious curry udon. For the tofu, I’m using firm tofu. If you have this size, half of it should be enough. It’s a bit tall, so adjust the height and cut it into small cubes. Next is pork belly. It’s rich in protein and contains good-quality fats. Pork belly is rich in amino acids, which are said to be effective for muscle repair and boosting the immune system. Let’s also prepare the noodle broth (mentsuyu). This soy sauce-based gentle Japanese dashi flavor forms the backbone of the dish, so it’s important. It’s up to your preference, but just be careful not to make it too strong. Now, get a frying pan ready and sauté the pork belly and garlic together over medium heat. The garlic will be cooked in the fat released from the pork belly, infusing it with that delicious garlic flavor, making both even tastier. That’s the image you want while cooking. Next, add the chopped outer green parts of the onion we prepared earlier. Sauté everything together until they get a nice char and you start smelling the roasted green onion aroma. Then, take everything out of the pan. The pan is still in good condition, so without washing it, go ahead and grill the tofu. Make sure to brown it nicely. Since the oil left in the pan has absorbed the flavor of the pork, green onion, and garlic, let the tofu soak that up. Then, on the side of the pan, sauté the mushrooms. Tofu is important here as well. The pork belly provides the main protein, and the tofu acts as a secondary protein, so I think the nutritional balance is really good. Once the tofu is nicely browned and the shiitake mushrooms are cooked through, return the sautéed pork, garlic, and green onions to the pan. At this point, add curry powder and some flour. The flour is for thickening the sauce. Sauté the curry powder to bring out the aroma, while also cooking the flour to eliminate the raw taste. Once the curry powder and flour are fully mixed with the pork and shiitake, gradually start adding the mentsuyu. If you add it all at once, the flour tends to clump, so it’s best to add it little by little. Once you’ve added about half and there are no lumps, continue adding the rest… Let it come to a boil here, and thicken the sauce. During this, add the long green onion. And don’t forget the tofu we grilled earlier. At this point, I’m pretty sure it’s already delicious. It would even be amazing with rice. To deepen the spiciness a little more, I added some cumin on its own. If you happen to have cumin on hand, I definitely recommend adding it. Ahhh, hot. Ahhh, hot. Ahhh, hot… The flavor is spot-on now, so let’s cook the udon noodles directly in this broth. By doing this, the noodles absorb more of the broth’s flavor, making it even better. By the time the udon is cooked, the broth will have thickened to the perfect consistency. So, let’s go ahead and plate it, or rather, dress it. Serve it quickly while it’s still piping hot. Make sure to include plenty of the toppings and broth. That’s the best part. For a final touch, sprinkle some shichimi spice as an accent. Itadakimasu! And here’s to my health, supported by paprika. Delicious. I’m so happy. Mmm. Completely satisfied. This is absolutely perfect. This is happiness right here. Since I fried the curry powder, it gives this nice, spicy roasted flavor. The udon noodles are thick, but they hold their own against it. The curry has a bold flavor, and the udon is just as strong. And the flavor from the pork fat, which was sautéed, has spread through the entire curry. This curry… I don’t know how to explain it… It’s the perfect dish to wrap up the year. That was quite the review, wasn’t it? Adding that cumin was the best choice. It’s insanely good. So, we’ve got carbs, right? And protein from the pork. Plus, tofu adds some more protein. We’ve got fiber from the mushrooms, vitamins from the green onions—it’s a perfectly balanced dish. You could lose weight just eating this! So, to my regular viewers, new viewers, and those who just stop by occasionally—thank you so much for all your support this year. Thanks to you, I think I can keep going for a little longer. It’s really all thanks to you. I’m so grateful. Let’s continue together next year as well. With that, I wish you all a Happy New Year. Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

フレンチのシェフが作るカレーうどん。年越し蕎麦の変わりに、お節に飽きた時に、簡単に作れるレシピなので良かったら参考にしてみて下さい。
良いお年を！

●材料(約2人前)

豚バラ肉　5枚
長ネギ　　1本

ニンニク 1かけ
しいたけ 　4個
木綿豆腐 半丁
麺つゆ(3倍濃縮) 100ml
水　 500ml
カレー粉 大さじ2
薄力粉　 大さじ2
クミン　 小さじ1
うどん 2玉

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#カレーうどん　#めんつゆ　#カレー粉