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<p>&#x2728;Use Up Leftover Curry Roux♪<br />
“Rich Dashi Curry Udon”</p>
<p>Ingredients (Serves 2)<br />
 • Frozen udon noodles … 2 packs<br />
 • Sliced pork belly … 200 g<br />
 • Fried tofu (aburaage) … 50 g<br />
 • Japanese leek … 1 stalk<br />
 • Potato starch slurry (1 tbsp water + 1 tbsp potato starch)<br />
 • Water … 800 ml<br />
 • White dashi … 3 tbsp<br />
 • Curry roux … 2 cubes</p>
<p>Instructions<br />
â Preparation<br />
 • Cut the leek into two parts: white and green. Slice the white part diagonally into 1 cm pieces and finely chop the green part.<br />
 • Cut the fried tofu into 5 mm strips (blanch first if needed).<br />
 • Cut the pork belly into 5 cm pieces.</p>
<p>â¡ Simmer<br />
In a pot, add water and white dashi, and heat over medium.<br />
Add pork slices one by one, then add the white part of the leek.<br />
Bring to a boil, skim off any scum, and add the fried tofu.<br />
Simmer over medium heat for about 3 minutes.<br />
Turn off the heat, add the curry roux, and stir until dissolved.<br />
Return to low heat, add the starch slurry, and stir gently until thickened.</p>
<p>⢠Finish<br />
Heat the frozen udon (in boiling water or microwave).<br />
Place the udon in bowls and pour the curry soup over the top.<br />
Garnish with the chopped green leek and enjoy!</p>
<p>#æç<br />
#cooking<br />
#yummy<br />
#japanesefood<br />
#ã«ã¬ã¼ãã©ã</p>
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『汁まで美味しいうどんレシピシリーズ‼️』【レシピはコメント欄へ/Recipe in the comments】
