Leftover Curry Udon

Name: Leftover Curry Udon
Ingredients: 3 1/3 cups water (about 800 ml); 1 piece kombu (about 1 inch wide, 3 cm long); 1 tablespoon granulated dashi (Japanese soup stock powder); 3 tablespoons soy sauce (about 50 ml); 1 tablespoon sake (Japanese rice wine); 3 tablespoons mirin (sweet rice wine); 3 cups leftover curry (with or without chunks)

みぽママン @cook_40071876

Turn leftover curry into a delicious new dish! This curry udon is packed with savory broth, just like at a Japanese udon shop.
Recipe background:
Wondering how to enjoy curry the next day? I created this recipe to make it taste more like the curry udon you get at a real udon restaurant.

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Ingredients

3 1/3 cupswater (about 800 ml)
1 piecekombu (about 1 inch wide, 3 cm long)
1 tablespoongranulated dashi (Japanese soup stock powder)
3 tablespoonssoy sauce (about 50 ml)
1 tablespoonsake (Japanese rice wine)
3 tablespoonsmirin (sweet rice wine)
3 cupsleftover curry (with or without chunks)
Udon noodles
Optional: sliced green onions, fried tofu, etc

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Steps

1

Prepare the leftover curry.
2

Pour the water into a pot and bring to a boil. Add the kombu and dashi powder to make the broth. Stir in the soy sauce, mirin, and sake to make the soup base.
3

Add the curry to the soup and mix well. Bring to a boil to finish the curry udon broth.
4

Blanch the udon noodles in hot water.
5

Place the noodles in a bowl and pour the hot curry broth over them.
6

Thank you to everyone who tried this recipe and shared their feedback!