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Ingredients requirements - Curry Soba & Udon Noodles:
- Provide 1 of leg Chicken thigh meat
- Need 1/2 of Onion
- Provide of For the curry broth
- Make ready 800 ml of ● Water
- Provide 4 tsp ● Dashi stock
- Take 150 ml - ● Mentsuyu
- Provide 1 tsp of ● Sake
- Need 1 tsp for ● Soy sauce
- Prepare 5 for cubes ● A variety of curry roux cubes
- Make ready 2 tsp of ● Katakuriko
- Need 200 grams of Soba or udon noodles
- Make ready 1 - to garnish Japanese leeks (to your liking)
Curry Soba & Udon Noodles how to cook:
- In a pot, pour water and onions (cut along the grain), bite-sized chicken and turn on the heat. (Start from unheated water to avoid a cloudy broth).
- Remove the surface scum and boil until onions have softened.
- In a separate pot, boil the noodles.
- Once all the ingredients have softened, add dashi powder, mentsuyu, sake, and shoyu. At this stage, the broth will look like diluted mentsuyu.
- Cut ready made curry roux cubes into small pieces, and add to the soup. The soup will thicken later, so don't cook down.
- Once curry roux has melted, turn off the heat and add katakuriko dissolved in double amount of water into the pot.
- Drain noodles well, put in bowl and pour the broth over the noodles. Add leeks as garnish.
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