A rich pumpkin puree hides spicy and flavorful curry udon noodles.
For pumpkin mousse
12 ounces kabocha
1 cup heavy cream
2 tablespoons butter
3 cloves garlic
2 teaspoons ginger
1 boneless, skinless chicken thigh, cubed
1 ounce carrot, cut into strips
1/2 onion, sliced
2 button mushrooms, sliced
2 tablespoons curry powder
1/2 cup whole tomatoes
1 1/2 cups chicken stock
1/2 tablespoon sugar
2 tablespoons light soy sauce
2 teaspoons cornstarch
Salt & pepper to taste
9 ounces udon
Black sesame seeds
Peel and seed kabocha, and cut into chunks. Place in a microwave-safe bowl and cover with plastic wrap. Microwave for about 4 minutes, or until pumpkin is fully cooked. Smash down through a strainer and let it cool.
Whip heavy cream to stiff peaks. Fold in kabocha puree. Transfer to a piping bag and set aside.
Heat a pot over medium heat; add butter, garlic and ginger. Sauté until you can smell aroma, about 2 minutes. Add chicken and cook until edges brown, about 3 to 4 minutes. Add carrot, onion, mushrooms and curry powder. Cook for 1 minute. Add tomatoes, stock, sugar and soy. Break down tomatoes with a wooden stirring spoon. Bring it to boil and stir occasionally. Reduce heat to low and let simmer for 5 minutes.
Mix cornstarch with 2 teaspoons cold water and pour into curry while stirring. You will see curry is thick and shiny; remove from heat and set aside.
Cook udon by following directions on package. Drain completely and toss in curry.
Place curry udon into a serving bowl and completely cover top with pumpkin mousse. Sprinkle black sesame seeds on top and enjoy!
Get The Tastemade App!
Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.