Creamy Japanese Curry Udon

This is a balanced meal, in the sense that there is a balance of indulgence and treachery.

I’ve been known to hate fusion food with a passion. Why interrupt years of tradition and repeated perfection in an attempt at genius? Then again, the dogs with the loudest bark are often the most afraid.

Dishes inspired by more than one culture have been created all throughout history. With global migration, these are the dishes that reflect a combination of agricultures, climates, history, and ideology.

For example, in the 1960s, American troops stationed in South Korean inspired the formidable Korean Fried Chicken. During the French occupation of Vietnam in the 1850s, the arc of the bread universe bent towards bánh mì.

Other examples in this category include ramen burgers, Philadelphia sushi rolls, and pineapple on pizza (all controversial).

Fusion can be respectable, and today I am asking for your sympathy and consideration. I borrowed ingredients from Japan and Italy and made a Creamy Japanese Curry Udon. It is as indulgent as it is treacherous, and I apologize to everyone for that.

This fusion noodle dish is the new local celebrity of my kitchen, and I can’t wait for you to try it.

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Creamy Japanese Curry Udon Recipe

Cook time: 10 minutes

Servings: 2

1 cube of Japanese Golden Curry

5-6 medium peeled and deveined Shrimp

1 bundle of Udon noodles

1/4 cup of Heavy cream

1/8 cup of Yellow onion

3 cloves of Garlic

1 cup of Fresh Spinach

1 cup of reserved noodle water

1/2 tbsp of Butter or Olive oil

Optional toppings:

1 tbsp of Fresh Parsley

1 tbsp of Bonito flakes

Crack of Fresh Pepper

Grated Parmesan

Steps

1. Start a pot of boiling water and cook your udon noodles for 10 minutes. Stir occasionally.
2. When there are 4 minutes left to your udon noodles, set aside some water from the boiling pot, and start the sauce.
3. Over medium heat, melt butter and add garlic and onions to a medium-sized pan. Stir until they soften.
4. Add in shrimp and one curry cube and continuously mix for 1 minute or until the shrimp is beginning to be coated by the curry and slightly pink.
5. Next, add in heavy cream and half of the reserved water. Stir until well combined and bubbling.
6. At the 10 minute mark, drain your udon noodles and wash well under cold water. This helps the noodles stay chewy and firm.
7. In your pan, add spinach, the rest of the reserved water, and the strained noodles. Mix thoroughly.
8. Serve with well-chopped parsley, bonito flakes, cracked pepper, and freshly grated Parmesan.
9. Enjoy with Season 2 of The Traitors.
10. Repeat steps, and indulge again immediately.