Seafood Curry Udon

Instructions

1. Prepare the seafood
   If using frozen seafood, thaw completely according to package instructions. Pat dry with paper towels to remove excess moisture. If using fresh seafood, clean and prepare as needed, then pat dry.
2. Cook the udon noodles
   Bring a large pot of water to a boil. Cook the udon noodles according to package instructions until al dente. If using fresh noodles, this may take only 1-2 minutes. Drain, rinse briefly with cold water to stop the cooking process, and set aside.
3. Prepare the curry base
   Heat vegetable oil in a large pot over medium heat. Add sliced onions and cook until translucent, about 3-4 minutes. Add carrots and mushrooms, continuing to sauté for another 3 minutes until vegetables begin to soften.
4. Make the curry sauce
   Sprinkle flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. Add curry powder and stir for 30 seconds until fragrant. Gradually pour in the dashi stock while whisking constantly to prevent lumps. If using curry roux blocks instead of powder, add them now and stir until completely dissolved.
5. Simmer and season
   Bring the mixture to a simmer and add soy sauce and mirin. Allow to simmer for 5-7 minutes until the sauce thickens slightly and flavors meld together. Taste and adjust seasoning if needed.
6. Add the seafood
   Add the mixed seafood and green peas to the simmering curry sauce. Cook gently for 3-4 minutes until the seafood is just cooked through. Be careful not to overcook, especially the shrimp and scallops, which can become tough.
7. Combine and serve
   Divide the cooked udon noodles among four deep serving bowls. Ladle the hot seafood curry sauce over the noodles. Garnish with sliced green onions and serve immediately while piping hot.