Curry Soba & Udon Noodles

Name: Curry Soba & Udon Noodles
Yield: 2 servings
Cuisine: American
Ingredients: 1 leg Chicken thigh meat; 1/2 Onion; 800 ml ● Water; 4 tsp ● Dashi stock; 150 ml ● Mentsuyu; 1 tsp ● Sake; 1 tsp ● Soy sauce; 5 cubes ● A variety of curry roux cubes; 2 tsp ● Katakuriko; 200 grams Soba or udon noodles; 1 to garnish Japanese leeks (to your liking)

cookpad.japan @cookpad_jp

This curry soba recipe was passed down by my mother and cannot be compared to any restaurant! It is a winner recipe for all.

If serving this later, skip Step 6 and add the katakuriko right before eating.
Step 8: I recommend garnishing the dish with Japanese leeks (we do not as my husbands cannot eat it).

This curry soba and udon dish is perfect for both cold and hot days. Recipe by Ga-bera

This curry soba recipe was passed down by my mother and cannot be compared to any restaurant! It is a winner recipe for all.

If serving this later, skip Step 6 and add the katakuriko right before eating.
Step 8: I recommend garnishing the dish with Japanese leeks (we do not as my husbands cannot eat it).

This curry soba and udon dish is perfect for both cold and hot days. Recipe by Ga-bera

cookpad.japan @cookpad_jp

This curry soba recipe was passed down by my mother and cannot be compared to any restaurant! It is a winner recipe for all.

If serving this later, skip Step 6 and add the katakuriko right before eating.
Step 8: I recommend garnishing the dish with Japanese leeks (we do not as my husbands cannot eat it).

This curry soba and udon dish is perfect for both cold and hot days. Recipe by Ga-bera

This curry soba recipe was passed down by my mother and cannot be compared to any restaurant! It is a winner recipe for all.

If serving this later, skip Step 6 and add the katakuriko right before eating.
Step 8: I recommend garnishing the dish with Japanese leeks (we do not as my husbands cannot eat it).

This curry soba and udon dish is perfect for both cold and hot days. Recipe by Ga-bera

Saved

Ingredients

2 servings

1leg Chicken thigh meat
1/2Onion
For the curry broth
800 ml● Water
4 tsp● Dashi stock
150 ml● Mentsuyu
1 tsp● Sake
1 tsp● Soy sauce
5cubes ● A variety of curry roux cubes
2 tsp● Katakuriko
200 gramsSoba or udon noodles
1to garnish Japanese leeks (to your liking)

Saved

Steps

1

In a pot, pour water and onions (cut along the grain), bite-sized chicken and turn on the heat. (Start from unheated water to avoid a cloudy broth).
2

Remove the surface scum and boil until onions have softened.
3

In a separate pot, boil the noodles.
4

Once all the ingredients have softened, add dashi powder, mentsuyu, sake, and shoyu. At this stage, the broth will look like diluted mentsuyu.
5

Cut ready made curry roux cubes into small pieces, and add to the soup. The soup will thicken later, so don't cook down.
6

Once curry roux has melted, turn off the heat and add katakuriko dissolved in double amount of water into the pot.
7

Drain noodles well, put in bowl and pour the broth over the noodles. Add leeks as garnish.