Japanese Turkey Curry Udon Recipe

Ingredients:

• JAPANESE CURRY ROUX:
• (See Cook's Tips to save time with prepared curry bricks.)
• 3 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• Cayenne pepper, to taste
• CURRY STEW:
• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped into 3/4-inch pieces (about 2 cups)
• 2 cloves garlic, minced
• 2 large carrots, chopped into 3/4-inch pieces (about 2 cups)
• 1 large russet potato, peeled and chopped into 3/4-inch pieces (about 1 1/2 cups)
• 2 cups turkey or chicken broth, plus more as needed
• Japanese Curry Roux (recipe above)
• 1 tablespoon honey
• 1 tablespoon Worcestershire sauce
• 3 cups shredded cooked turkey or chicken
• Soy sauce or kosher salt
• TO SERVE:
• Fresh or dry udon (Japanese wheat noodles), cooked as package directs
• OPTIONAL:
• Furikake (seaweed seasoning)
• Pickled ginger (sold in jars with Asian food ingredients)

Directions:

1. Make Japanese Curry Roux: Melt butter in a small saucepan over medium-low heat. Add flour and whisk until smooth. Continue cooking about 20 minutes, until roux is golden brown. Stir often and reduce heat to low, as needed, to prevent burning. Stir in curry powder, garam masala, and cayenne pepper. Remove from heat. Mixture will be very thick. Slowly whisk 1 cup broth into roux, mixing until smooth. Set aside. (See Cook's Tips)
2. Make Curry Stew: Heat oil in a Dutch oven or large, heavy-bottomed pot on medium-high heat. Add chopped onion and minced garlic. Cook, stirring often, until softened. Stir in carrot, potatoes, and 2 cups broth. Cover, bring to a simmer, and cook gently 6 to 8 minutes or until vegetables are soft.
3. Stir in curry roux until melted. Add honey and Worcestershire sauce. Stir in turkey. Return to a simmer and cook 2 to 3 minutes, until thickened. Add up to 1 cup broth to thin sauce to desired consistency. Taste and add soy sauce or salt, as needed.
4. Serve with hot cooked udon. Top with furikake and serve with pickled ginger.
5. Cook's Tips:
6. SandB Golden Curry Mix can be substituted for the homemade Japanese curry roux. It is sold in a 3.2 ounce box with other Asian pantry products.
7. Japanese curry roux may be made ahead of time and stored, covered, in the refrigerator for up to a month or frozen for up to 3 months.