Dried shiitake mushrooms (including the soaking liquid)
3, rehydrated in water
1, sliced thickly on the diagonal
Potato (boiling type)
2 medium to large potatoes, grated
2 heaping tablespoons
Mentsuyu (2x concentrate)
10 tablespoons (150 ml)
1 pinch, to taste
Iriko or niboshi
3 (for adding depth to the flavor)
The soaking liquid from the dried shiitake mushrooms
1/2 cup - 100 ml
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.
If you're using a low fat meat like breast meat, which can dry out, cut into easy to eat pieces.
Slice on the diagonal.
It'll be easier to eat.
Sprinkle a little sake over the meat.
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.
Add the mentsuyu, sugar, mirin, umami seasoning and a pinch of salt. Taste and adjust the seasonings.
Cool a little bit of the broth and add it to the grated potatoes and mix. Add this mixture to the pan.
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.
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.
You can add some blanched green vegetables (here I added nanohana), which is delicious too!
Serve while it's piping hot!
Story Behind this Recipe
I like to have curry nanban for lunch. In my mind, it's curry udon if I make it with curry roux, and curry nanban if I make it with curry powder.
Grate the potato to form a natural thickening agent. The flavor of the potatoes makes the sauce even tastier. If the sauce is not thick enough, add a little katakuriko dissolved in water and adjust. If it's too thick, just add a little water. A tiny bit of miso adds depth.