Curry Udon

Curry Udon

It's pretty common to make too much curry, but you can turn the leftovers into curry udon!

Ingredients: 2 servings

Leftover curry
about 600 to 800 ml
Dashi stock
about 600 ml
4 tablespoons
Frozen udon noodles
2 packs
Boiled eggs
1/2 bunch
Green onions (chopped)
2 to 3 stalks
Katakuriko slurry
As needed


1. Boil the spinach in salted water. Drain and refresh in cold water. Squeeze out the moisture and cut into 3 to 4 cm long pieces.
2. Put the curry, dashi stock and mentsuyu into a pan and heat. Thicken with katakuriko dissolved in water.
3. Add the frozen udon noodles to the pan and simmer for 2 to 3 minutes.
4. Transfer to serving bowls, add the boiled eggs and spinach, top with chopped green onion and serve.

Story Behind this Recipe

I had some delicious curry made with another Cookpad recipe so I uploaded this one.