Curry Udon

Introduction

Turn leftover Japanese curry into a warm, comforting bowl of Curry Udon in about 10 minutes. Instead of using an instant soup packet, kombu and dried shiitake create a simple umami-rich broth that blends beautifully with the rich curry and chewy udon noodles. It’s an easy and satisfying way to enjoy Japanese curry again the next day with very little extra work.

Ingredients

[Servings : 2]

• Water: 400 ml
• Dried shiitake mushrooms: 2
• Kombu (dried kelp): 1 small piece
• Soy sauce: 2 tbsp
• Mirin: 2 tbsp
• Sake: 2 tbsp
• Leftover Japanese curry: 1½ cups
• Udon noodles: 2 packs
• Green onion, chopped: As desired

Optional Toppings

• Chopped green onions: As desired

Instruction

1. Add the water, dried shiitake, and kombu to a pot. Heat gently to draw out their umami.
2. Add the soy sauce, mirin, and sake and stir to combine.
3. Add the leftover Japanese curry and stir until the broth is smooth and well combined.
4. Add the udon noodles and simmer gently until heated through.
5. Remove the kombu and dried shiitake.
6. Divide between bowls and top with chopped green onions.

Tips

• • Pre-cooked udon noodles can be added directly to the broth. If using dried udon, cook the noodles separately according to the package instructions first.
• Heat the kombu and dried shiitake gently to build an easy, naturally umami-rich broth without using an instant dashi packet.
• The savory dashi-style broth loosens the leftover curry into a rich soup that coats the udon noodles beautifully.
• If your leftover curry is especially thick or strong, adjust the amount of water to reach your preferred consistency.