Udon cooked with curry topping
- frozen udon1 ball
- retort-pouch curry2/3P
- Pork belly (thinly sliced)30g
- Lyophyllum shimeji (species of edible mushroom)30g
- basiltwo sheets (pieces) (of paper)
way of making
Boil frozen udon noodles. (or thaw in microwave)
Break up the shimeji mushrooms and slice the leeks diagonally into 2 mm pieces.
Adjust men-tsuyu to 100 cc at the specified dilution.
Put udon noodles, pork belly, vegetables, retort curry, and mentsuyu in a kettle container and heat.
Bring to a boil, reduce heat to low and simmer gently for 6-7 minutes.
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.