Curry Soba & Udon Noodles

• 1 leg Chicken thigh meat
• 1/2 Onion
• 800 ml Water
• 4 tsp Dashi stock
• 150 ml Mentsuyu
• 1 tsp Sake
• 1 tsp Soy sauce
• 5 cubes A variety of curry roux cubes
• 2 tsp Katakuriko
• 200 grams Soba or udon noodles
• 1 to garnish Japanese leeks (to your liking)

1. In a pot, pour water and onions (cut along the grain), bite-sized chicken and turn on the heat.
2. (Start from unheated water to avoid a cloudy broth).
3. Remove the surface scum and boil until onions have softened.
4. In a separate pot, boil the noodles.
5. Once all the ingredients have softened, add dashi powder, mentsuyu, sake, and shoyu.
6. At this stage, the broth will look like diluted mentsuyu.
7. Cut ready made curry roux cubes into small pieces, and add to the soup.
8. The soup will thicken later, so don't cook down.
9. Once curry roux has melted, turn off the heat and add katakuriko dissolved in double amount of water into the pot.
10. Drain noodles well, put in bowl and pour the broth over the noodles.
11. Add leeks as garnish.

chicken thigh, onion, water, stock, mentsuyu, sake, soy sauce, curry, katakuriko, udon noodles, garnish japanese leeks

Taken from cookpad.com/us/recipes/156480-curry-soba-udon-noodles (may not work)