"Japanese katsuobushi dashi curry" and "Kanto-style mentsuyu" made by the Yagicho Main Store.
The perfect curry dipping sauce that you can make just by mixing it.
Travel time:
Approximately 10 minutes
Cooking time:
10 mins
material:
Udon noodles (Handa udon)
Soup [1 packet of Japanese curry, 50ml of noodle soup, 120ml of water]
Your favorite ingredients (vegetables such as green onions and green vegetables, and toppings such as char siu)
Ingredients:
Yagicho's Handa-Udon noodles
Soup [Yagicho's Japanese curry pouch, Yagicho's Men-tsuyu 50ml, water 120ml]
Your choice of topping (with noodles: vegetables and Cha-shu pork, for the soup : sliced spring onion in the photo.)
Instructions:
1) Boil the udon noodles and drain them in water.
② To make the soup, simply mix the three ingredients well.
3) Serve with your favorite ingredients and it's complete.
For hot curry udon, just make the soup with hot water instead of cold water and pour it over the freshly boiled noodles. Japanese-style curry can also be made piping hot by heating it.
How to cook:
(1) Boil the noodles with plenty of water. After cooked, wash with cold water to tighten and remove the sliminess.
(2) For the soup, just mix curry pouch, men-tsuyu and water and done.
(3) Serve the noodles and soup with topping of you like.
- Cold noodles and soup are nice in summer.
- For warm Curry Udon, do not tighten the noodles with water. Just drain the noodles out of boiled water, and put the noodles in a bowl dish.
Mix the soup with boiled water and pour the curry soup in to the bowl, toppings can be on it.
Also, you can heat up the curry pouch to make it even hotter.
