From my kitchen in Japan
Curry udon is exactly the kind of everyday reuse that makes sense in a Japanese home: yesterday’s curry becomes a different meal instead of simply being reheated.
Ingredients
- Leftover Japanese curry150 ml, adjust as desired
- Udon noodles1 serving
- Hondashi or other Japanese dashi0.5 g
- Hot water88 ml
- Meat, vegetables, green onionOptional
How to make it
- Combine the leftover curry, dashi and water in a pot and bring to a simmer while stirring.
- Cook the udon lightly, drain and put it in a bowl.
- Pour the hot curry soup over the udon and add optional toppings.
Notes
Curry sauce splashes easily when eating noodles, so protect light-colored clothing.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro