Udon cooked with curry topping


  • frozen udon1 ball
  • retort-pouch curry2/3P
  • Pork belly (thinly sliced)30g
  • Lyophyllum shimeji (species of edible mushroom)30g
  • shallot30g
  • basiltwo sheets (pieces) (of paper)

way of making

  • 1

    Boil frozen udon noodles. (or thaw in microwave)

  • 2

    Break up the shimeji mushrooms and slice the leeks diagonally into 2 mm pieces.

  • 3

    Adjust men-tsuyu to 100 cc at the specified dilution.

  • 4

    Put udon noodles, pork belly, vegetables, retort curry, and mentsuyu in a kettle container and heat.

  • 5

    Bring to a boil, reduce heat to low and simmer gently for 6-7 minutes.

  • 6

    Finish by draining and arranging the finely sliced leeks that have been soaked in water.

Tips & Tricks

This is a perfect dish for the cold season.

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