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Composition for Curry Udon Noodles Thickened with Grated Potato:

1. Prepare - Toppings
2. Provide 1/2 - of a breast Chicken meat (I used breast meat)
3. Prepare 3 rehydrated in water Dried shiitake mushrooms (including the soaking liquid)
4. Prepare 1 - sliced thickly on the diagonal Japanese leek
5. You need 1/3 sliced Carrot
6. Require 2 medium of to large potatoes, grated Potato (boiling type)
7. Provide - Broth ingredients:
8. Make ready 2 of heaping tablespoons Curry powder
9. Make ready 10 tbsp - Mentsuyu (2x concentrate)
10. Need 1 tsp of Miso
11. Get 3 tbsp - Sake
12. Take 2 tbsp Mirin
13. Require 2 tsp of Sugar
14. Prepare 1 pinch, (to taste) Salt
15. Require 3 of Iriko or niboshi
16. Give 3 of shakes Umami seasoning
17. You need 100 ml for The soaking liquid from the dried shiitake mushrooms

Curry Udon Noodles Thickened with Grated Potato instructions:

1. These are the ingredients. I'm using chicken here, but you can use any kind of meat you like such as pork, beef or duck.
2. If you're using a low fat meat like breast meat, which can dry out, cut into easy to eat pieces.
3. Slice on the diagonal.
4. It'll be easier to eat.
5. Sprinkle a little sake over the meat.
6. Put the water, shiitake mushrooms, the soaking liquid from the mushrooms, and iriko in a pan and bring to a boil. Add the sake and chicken, bring back to a boil and skim off any scum.
7. Add the mentsuyu, sugar, mirin, umami seasoning and a pinch of salt. Taste and adjust the seasonings.
8. Cool a little bit of the broth and add it to the grated potatoes and mix. Add this mixture to the pan.
9. Mix as you add it. When the broth has thickened, add the curry powder, plus the miso. The miso will add depth to the broth.
10. Add the fat white part of the leek and the carrot. When the broth comes to a boil again, add the udon noodles. When everything has warmed, add the green part of the leek.
11. You can add some blanched green vegetables (here I added nanohana), which is delicious too!
12. Serve while it's piping hot!

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