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Cream Udon

Seonkyoung Longest

A rich pumpkin puree hides spicy and flavorful curry udon noodles.

Cream Udon

Ingredients

  • For pumpkin mousse

  • 12 ounces kabocha

  • 1 cup heavy cream

  • For curry

  • 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

  • For serving

  • 9 ounces udon

  • Black sesame seeds

Instructions

  1. 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.

  2. Whip heavy cream to stiff peaks. Fold in kabocha puree. Transfer to a piping bag and set aside.

  3. 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.

  4. 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.

  5. Cook udon by following directions on package. Drain completely and toss in curry.

  6. Place curry udon into a serving bowl and completely cover top with pumpkin mousse. Sprinkle black sesame seeds on top and enjoy!

Cream Udon
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