Summertime Is Curry Time! Cold Curry Flavored Noodle Dipping Sauce

• 1/3 Carrot
• 1/2 Onion
• 1 Aburaage (a square piece)
• 900 ml Dashi stock
• 4 to 4 1/2 tablespoons Mentsuyu (2x concentrate)
• 1/2 to 2/3 teaspoon Salt
• 1 to 2 tablespoons Curry powder
• 1 as much (to taste) Toppings: Chopped green onion, tempura batter crumbs, seasonal vegetables etc.

1. Slice the onion thinly.
2. Finely julienne the carrot and aburaage (pour boiling water over the aburaage to remove excess oil).
3. Add these to dashi stock and simmer.
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. Add the seasoning ingredients and simmer until the vegetables are cooked.
6. Cool down to room temperature and then chill in the refrigerator until ice cold.
7. Use as a dipping sauce with your favorite noodles.
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. I used 1000 ml of dashi stock, and poured the sauce over cold rice, ochazuke style.

carrot, onion, salt, curry, much

Taken from cookpad.com/us/recipes/170511-summertime-is-curry-time-cold-curry-flavored-noodle-dipping-sauce (may not work)