Chicken curry udon

Set [A] to the frying pan and slowly heat it. Slice the onions into thick, thin slices.

Warm the frying pan and cook until the chicken skin is browned without oiling. Once the color is solid, turn it over and cook the back side for about a minute and then remove it.

Just before [1] boils, turn off the heat and add the grilled chicken and chopped onions. Immediately cover with aluminum foil and leave until the coarse heat is completely removed.

Once the chicken has cooled, remove it and cut it out easily.

Reheat the remaining soup and if it tastes light, season with soy sauce and mirin (not included).

Once [5] has boiled, turn off the heat once and thicken it with water-soluble potato starch. Re-fire and add a bowl of udon to loosen it well. Once warmed, transfer to a bowl and topped with the chicken from [4] and green onions.