(gentle music)
- Hey, guys. This is Inga.
Today I just wanted to show you guys
kind of what I make normally at home
just for myself to enjoy.
This meal is a little more
like me treating myself
but I was making some
strawberry milk and curry udon
starting with these strawberries
which I'm just cutting up.
And for this bowl of strawberries,
I chose to roast them
and I'm just adding in some
maple syrup as a sweetener
because I kind of like
the flavor it adds to it
as well as putting in some salt and lemon.
And then I'm just giving them a good toss
to make sure that
everything's well combined.
I like roasting strawberries
because I feel like
it does give it that extra depth of flavor
and I also had a little more time on hand.
And the rest of the strawberries,
I just cut them up into little bits
which we will then add
into our milk later.
And then I just let that sit in the fridge
until I was ready to eat.
For my curry udon, I
pretty much just put in
all of the toppings that I really liked
and I also used frozen udon instead
because I feel like it
gives you a better texture.
(knife chops)
Usually for stir-fry dishes like this,
I use it as an excuse to eat
as many vegetables as possible
and I had a lot at home,
which is why I kind of went crazy on that.
And then I also added
in some deep-fried tofu.
I think it's called aburaage.
I'm not sure if I'm pronouncing that right
but it's one of my favorite things.
And of course, some shimeji mushrooms
which are my favorite type of mushrooms
and I really stocked up on them this time.
And then over here, I'm
just beating up some eggs.
I like using chopsticks to beat them up.
I feel like it's more efficient.
Yeah, usually I like making sure
that I have all my ingredients
prepped and ready before I start cooking.
I like cooking my eggs first
because what I wanted to do with this was
essentially make it into
little strips of eggs
which is why you see this
egg omelet type of situation
and I also did a terrible flop here.
I am so sorry.
And then letting it sit to a side
while I start frying up the vegetables.
(vegetables sizzle)
What I love, too, is that there's
a lot of color going on here
which I think makes things more
interesting and appetizing.
And then I'm also adding
some curry powder,
some mirin, some sake.
And then, of course, these
curry blocks that I grew up on.
I use them so much and I'm
also adding in some dashi stock
which is a type of fish
stock that I like to use
in a lot of dishes I make at home.
Once it's reduced a little
bit, that's when I add in tofu
and then just let it bubble.
Of course, taste-testing is important,
totally not because I was
already really hungry.
Of to the side, I was preparing the udon
and also blanching the bean sprouts.
I like rinsing the udon in cold water
just because I feel like it
gives it a better texture.
And then just tossing that into the curry
and letting it soak up
all that wonderful flavor.
Again, doing a little taste test.
I actually burnt my tongue
on this one but no regrets.
Once the udon is done,
this is what I like doing with my egg.
I like to roll it up and then slice it
so then it gives me these
perfectly thin strips of egg.
It's like egg spaghetti.
All right, and now it's time for plating.
And there it is: my curry udon.
Super quick, super simple,
and one of my favorite things to eat.
Also, before we forget, here
are my roasted strawberries.
They smelled so amazing.
I'm just using a fork to
kind of smush them together
until they become this beautiful jam.
And, of course, adding in
all my fresh strawberries
and then some whole milk.
Topping it off with
even more strawberries.
This drink is so pretty and
it was so good, you guys.
You have to try it.
But, yeah, this was pretty
much my biggest meal that day
and I really enjoyed it.
I hope you guys liked watching this, too,
and I'll see you guys next time.
Bye!
