Remake! Japanese Dashi Curry Udon

Name: Remake! Japanese Dashi Curry Udon
Yield: Serves 1 serving
Ingredients: 1 1/4 cups chicken poaching liquid (or water) (300 ml); 2 tablespoons white dashi broth (such as Yamaki); 1 1/2 ladles leftover curry; 1 serving udon noodles (about 3.5 oz/100 g dried); 1/2 tablespoon potato starch; 1 tablespoon water; Chopped green onions, to taste

Hito’s @cook_40272429

A recipe to repurpose chicken poaching liquid and leftover curry. I’m not a fan of overly strong curry udon, so this is a Japanese-style dashi curry udon!
Recipe background:
I had some chicken poaching liquid and leftover curry, so I decided to try making this. I love curry udon with a strong dashi flavor, so I aimed for a taste that rivals restaurant versions, using an easy white dashi broth. This is delicious—you’ll want to finish every drop of the soup.

Hito’s @cook_40272429

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Ingredients

Serves 1 serving

1 1/4 cupschicken poaching liquid (or water) (300 ml)
2 tablespoonswhite dashi broth (such as Yamaki)
1 1/2ladles leftover curry
1serving udon noodles (about 3.5 oz/100 g dried)
1/2 tablespoonpotato starch
1 tablespoonwater
Chopped green onions, to taste

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Steps

1

Add the ingredients marked with ● to a pot and bring to a boil. Once boiling, turn off the heat and set aside.
2

I had some dried udon noodles on hand, so I used those this time.
3

(Preparing the udon) If you’re using pre-cooked udon, add it directly to the pot from step 1. If using dried noodles, cook them separately according to package instructions.
4

When the noodles are just slightly firm, drain and add them to the pot from step 1. Add the potato starch and water mixture (○) to the pot, stir, and heat again.
5

Once it comes to a boil, serve in a bowl and top with green onions if you like. Enjoy!
6

The potato starch gives it a nice thickness! If you want a stronger dashi flavor, you can use up to 3 tablespoons of white dashi, but more than that will make it too salty.