Curry Udon Noodles Thickened with Grated Potato
- 1/2 of a breast Chicken meat (I used breast meat)
- 3 rehydrated in water Dried shiitake mushrooms (including the soaking liquid)
- 1 sliced thickly on the diagonal Japanese leek
- 1/3 sliced Carrot
- 2 medium to large potatoes, grated Potato (boiling type)
- 2 heaping tablespoons Curry powder
- 10 tbsp Mentsuyu (2x concentrate)
- 1 tsp Miso
- 3 tbsp Sake
- 2 tbsp Mirin
- 2 tsp Sugar
- 1 pinch, (to taste) Salt
- 3 Iriko or niboshi
- 3 shakes Umami seasoning
- 100 ml The soaking liquid from the dried shiitake mushrooms
- These are the ingredients.
- I'm using chicken here, but you can use any kind of meat you like such as pork, beef or duck.
- If you're using a low fat meat like breast meat, which can dry out, cut into easy to eat pieces.
- Slice on the diagonal.
- It'll be easier to eat.
- Sprinkle a little sake over the meat.
- Put the water, shiitake mushrooms, the soaking liquid from the mushrooms, and iriko in a pan and bring to a boil.
- Add the sake and chicken, bring back to a boil and skim off any scum.
- Add the mentsuyu, sugar, mirin, umami seasoning and a pinch of salt.
- Taste and adjust the seasonings.
- Cool a little bit of the broth and add it to the grated potatoes and mix.
- Add this mixture to the pan.
- Mix as you add it.
- When the broth has thickened, add the curry powder, plus the miso.
- The miso will add depth to the broth.
- Add the fat white part of the leek and the carrot.
- When the broth comes to a boil again, add the udon noodles.
- When everything has warmed, add the green part of the leek.
- You can add some blanched green vegetables (here I added nanohana), which is delicious too!
- Serve while it's piping hot!
chicken meat, water, carrot, potatoes, curry, sake, mirin, sugar, salt, niboshi, seasoning, shiitake mushrooms
Taken from cookpad.com/us/recipes/169546-curry-udon-noodles-thickened-with-grated-potato (may not work)