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今日はヴィーガンの方のカレーうどんのレッスンです。
鰹出汁を使わずに昆布と干し椎茸の出汁だけで、コクと風味のある出汁に仕上がります。
カレールーも使わずにカレー粉で作るので食べた後も胃もたれもなく、軽く仕上がってますが、食べ応えもある満足いく一品です。
Today is a curry udon lesson for vegans.
Don't use bonito stock, just use kelp and dried shiitake mushroom stock.The result is a rich and flavorful soup stock.
It's made with curry powder without using curry roux, so you don't have to feel sick to your stomach after eating it.Although it is light, it is a filling and satisfying dish.
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