food

Cream Udon

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

food

Cream Udon

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

Ingredients

Pumpkin mousse

  • 12 ounces kabocha
  • 1 cup heavy cream

Cream Udon

  • 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

Steps

Pumpkin mousse

  1. Peel and seed kabocha, and cut into chunks. Place in a microwave-safe bowl and cover with plastic wrap.
  2. Microwave for about 4 minutes, or until pumpkin is fully cooked. Smash down through a strainer and let it cool.
  3. Whip heavy cream to stiff peaks. Fold in kabocha puree. Transfer to a piping bag and set aside.

Cream Udon

  1. Heat a pot over medium heat; add butter, garlic and ginger. Sauté until you can smell aroma, about 2 minutes.
  2. 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.
  3. 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.
  4. Cook udon by following directions on package. Drain completely and toss in curry.
  5. Place curry udon into a serving bowl and completely cover top with pumpkin mousse. Sprinkle black sesame seeds on top and enjoy!