Chicken curry udon
Combine [A] in a frying pan and heat slowly. Cut the onion into thick slices
Heat a frying pan and cook the chicken without oil until the skin side is browned. Once it is browned, flip it over and cook the other side for about 1 minute before removing it
Just before (1) boils, turn off the heat and add the grilled chicken and chopped onions. Immediately cover tightly with aluminum foil and leave to cool completely
Once the chicken has cooled, remove it from the oven and cut it into bite-sized pieces
Put the remaining soup back on the heat, taste it and if it is too thin, season with soy sauce and mirin (not included in the recipe)
Once [5] has boiled, turn off the heat and thicken the sauce with water-dissolved potato starch. Turn the heat back on and add one bowl of udon noodles, stirring thoroughly. Once warm, transfer to a serving dish and top with [4] chicken and green onions
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[A]
- Mirin
- 2 tbsp
-
- Light soy sauce
- 2 tbsp
-
- Bonito dashi
- 300cc
-
- Curry powder
- 2 tbsp
-
- sugar
- 1/2 tbsp
-
- Chicken thigh
- 1/2 to 1 sheet
-
- Onion
- 100g
-
- Cornstarch dissolved in water in a 1:1 ratio
- 1/2 tbsp
-
- Udon
- 1 serving
-
- Green onion for finishing
- Appropriate amount
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