Japanized western food,gratin recipe-Udon Gratin with Curry Sauce


Introducing nice warm gratin dish style udon. Unlike the one with curry soup I showed you earlier, this one is more like western food. Instead of using curry cube,which we Japanese often use to make curry rice, I used eggplant to create rich texture. You can make a big batch of it and store in the freezer. Use this sauce to make pizza is also a great idea!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two~
2 portions Frozen udon
150g ground pork
1/4 onion
1 Eggplant
*zucchini can be substituted.
150g mini tomatoes
2~3 tbs curry powder
150~200ml water
1 tsp sugar
1tsp soy sauce
6 stalks baby corn
6 slices squash
1 potato
100g mozzarella cheese

POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. To cut eggplant into dice, first cut into 5~6cm length and slice.

2-
2. Cut into strips.

2-
3. Rotate 90 degrees and start chopping. Now you have diced eggplant!

2-
4. Soak into water to remove the harshness.

2-
5. Dice onion.

2-
6. Add some oil to heated pot and add diced onion stir fry on medium heat until translucent.

2-
7. Add ground pork and keep stir frying until turning its color.

2-
8. Straining out all the water from the eggplant, add into the pot.

2-
9. Keep stir frying until soft and start dissolving.
POINT-ENG

It’s OK to break down the eggplant. This purée can create consistency.

 

 

2-
10. Add curry powder and stir well.

2-
11. Keep stir frying until curry aroma comes out.

2-
12. To prepare tomato purée, add mini tomatoes into a blender.
POINT-ENG

You can use either mini tomato or regular tomato. Just make sure to use well ripen ones.

 

2-
13. Run the blender until it becomes purée.

2-
14. Pour the tomato purée into the pot and mix well.

2-
15. Add water.

2-
16. Add salt and black pepper.

2-
17. And soy sauce. Simmer it for about 10~15 minutes.
POINT-ENG

Simmering time can be extended depending on your preference. The longer you cook the thicker it gets.
This is already a complete dish. It can be also served with rice!

 

2-
18. Prepare the garnish for gratin dish. Slice potato with skin on.

2-
19. Shave off thick part of the squash skin.

2-
20. And slice about 0.5 cm thick.

1-
21. Cut baby corn into half.
POINT-ENG

You can use whatever the vegetables that are seasonal.

 

 

2-
22. Cook all the vegetables by placing into the steamer, microwave or oven until soft.

2-
23. This time I’m frozen udon. It’s already pre-boiled. You don’t need to cook for a long time.
POINT-ENG

You can use any type of pasta instead. Penne, Macaroni are all suitable!

 

 

2-
24. Put into boiling water and cook until all the udon goes apart.

2-
25. Drain out water.

2-
26. Put into an oven safe dish.

2-
27. Add prepared eggplant curry sauce into the dish.

2-
28. Mix well make sure your noodles get coated with the sauce.

2-
29. For the green vegetable, I’m using pre-blanched green beans.
POINT-ENG

In my freezer, there are several kinds of green vegetables. It’s very convenient when you want to add color into your dish.

 

 

2-
30. Decorate the vegetables on the top of the noodles.

1-
31. Add some more curry sauce.

2-
32. Sprinkle some mozzarella & cheddar cheese.

2-
33. Pre-heat the oven to 200 Celsius. Put the dish into it the oven and bake until golden brown on the top. You can serve with Parmesan cheese and Tabasco.

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