Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce

1. 1

   Slice the onion thinly.

2. 2

   Finely julienne the carrot and aburaage (pour boiling water over the aburaage to remove excess oil).

3. 3

   Add these to dashi stock and simmer.

4. 4

   (I use dashi stock so that you can really taste the dashi after the curry is added, but you can use water instead if you like.)

5. 5

   Add the seasoning ingredients and simmer until the vegetables are cooked.

6. 6

   Cool down to room temperature and then chill in the refrigerator until ice cold.

7. 7

   Use as a dipping sauce with your favorite noodles.

8. 8

   I increased the dashi stock to 1000 ml here and used it as the pour-over sauce for bukkake udon...I should have added a poached egg maybe.

9. 9

   I used 1000 ml of dashi stock, and poured the sauce over cold rice, ochazuke style.

* Per serving · 4 servings · Values may vary.