RECIPE: Curry Udon – Kokoro Care
Curry rice is Japan’s national dish, but have you tried curry udon? The next time you have leftover Japanese curry sauce on hand, repurpose it into this comfort
Ingredients
- 80-100g chicken (cut into bite sized pieces)
- Oil for cooking
- 150g Japanese curry sauce
- (about 2 ladlefuls)
- 5cm negi (green onion) (cut into thin slices)
- 300-350ml konbu dashi
- ½ tbsp soy sauce
- ½ tsp salt
- 1 serving udon noodles
- Pinch of katsuobushi
- 2 tbsp water
- 2 tbsp potato starch
- Chopped negi (green onion) (garnish)
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