Leftover Curry Udon

Name: Leftover Curry Udon
Yield: Serves 2 servings
Ingredients: As needed (see tips section) leftover curry; 2 packs udon noodles (frozen); About 3 cups (700 ml) dashi broth (made with bonito flakes); About 3 tablespoons mentsuyu (double strength); 1 –2 tablespoons each, or instead use soy sauce + mirin + sake; 1 teaspoon potato starch + 2 teaspoons water, up to 1 tablespoon potato starch + 2 tablespoons water ★ potato starch slurry (potato starch:water); About 1/2 sheet ☆ fried tofu (aburaage); As desired ☆ meat (such as pork or chicken); As desired ☆ mushrooms (such as shiitake or maitake); As desired ☆ vegetables (such as carrot, daikon radish, burdock root, onion); As desired ☆ fish cakes (such as chikuwa or kamaboko); As desired ☆ ginger; To taste green onion

ゆっこＦ @cook_40055559

Transform leftover curry into a delicious Japanese-style dish! You can easily make curry udon at home that rivals restaurant quality. This is a staple remake recipe in our house.

Recipe background:
We often end up making too much curry, so we freeze the extra just for this dish. By adding dashi, mentsuyu (or sake, soy sauce, and mirin), mushrooms, fried tofu, green onions, and more to Western-style curry, you get a whole new Japanese flavor! Enjoy your curry in two ways!

Transform leftover curry into a delicious Japanese-style dish! You can easily make curry udon at home that rivals restaurant quality. This is a staple remake recipe in our house.

ゆっこＦ @cook_40055559

Transform leftover curry into a delicious Japanese-style dish! You can easily make curry udon at home that rivals restaurant quality. This is a staple remake recipe in our house.

Saved

Ingredients

Serves 2 servings

As needed(see tips section) leftover curry
2 packsudon noodles (frozen)
About 3 cups (700 ml) dashi broth (made with bonito flakes)
About 3 tablespoons mentsuyu (double strength)
1–2 tablespoons each, or instead use soy sauce + mirin + sake
1 teaspoonpotato starch + 2 teaspoons water, up to 1 tablespoon potato starch + 2 tablespoons water ★ potato starch slurry (potato starch:water)
About 1/2 sheet ☆ fried tofu (aburaage)
As desired ☆ meat (such as pork or chicken)
As desired ☆ mushrooms (such as shiitake or maitake)
As desired ☆ vegetables (such as carrot, daikon radish, burdock root, onion)
As desired ☆ fish cakes (such as chikuwa or kamaboko)
As desired ☆ ginger
To taste green onion

Saved

Steps

1

This recipe was featured in Takarajimasha's 'I Want to Eat Now! Cookpad Curry Recipes.' Thank you to everyone who tried it and shared their feedback!
2

How to make:
First, prepare the ★ potato starch slurry by mixing potato starch and water.
3

Make dashi broth in a pot. Add your choice of ☆ ingredients, cut into bite-sized pieces, starting with those that take the longest to cook. Simmer over medium heat. Once it comes to a boil, skim off any foam.
4

Add mentsuyu. (If you don't have mentsuyu, use about 1–2 tablespoons each of sake, mirin, and soy sauce.) The flavor should be light, just enough to add aroma.
5

Add the frozen udon noodles directly to the pot. Simmer over medium heat for about 1 minute. Once the noodles start to loosen, reduce the heat.
6

Add the leftover curry (defrost first if frozen). Simmer over medium heat, stirring for about 3 minutes. Once it starts to bubble, lower the heat to prevent burning.
7

Turn off the heat. Gradually add the ★ potato starch slurry while stirring well. Turn the heat back on to low or medium and stir until the soup thickens.
8

Serve in bowls and top with green onions (scallions) or other toppings as you like. Enjoy!
9

On October 17, 2013, this recipe was featured as a trending recipe. Thank you to everyone who made it!
10

On July 7, 2014, this recipe was featured as a trending recipe for the second time! Thank you so much to everyone who tried it!