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うどん（出汁カレーうどん）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

冷凍うどん : 1玉
鰹節 : 2.5g
(A) Water : 350ml
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
豚こま肉 : 50g
カレールウ : 1片
長ねぎ : 15㎝
玉ねぎ : 1/4個
しめじ : 適量

Time required

10minutes

Procedure

1) make preparations 00:12
Place katsuobushi in a heat-resistant bowl and heat in the microwave for 30 seconds.
After it's cooked, grind it into powder with your hands.
Add (A) and pork sesame meat and loosen well.
Add the shimeji mushrooms, thinly sliced onions, and 10cm long onions that have been thinly sliced diagonally.
After soaking the whole thing, cover it with plastic wrap and heat it in a 600w microwave oven for 3 minutes.
2) Add curry roux and udon 03:53
After 3 minutes, take it out and mix well.
Add the curry roux and frozen udon noodles, cover with plastic wrap and heat in the microwave at 600w for 3.5 minutes.
3) 仕上げをする 05:06
After 3 and a half minutes, take it out and mix it so that the ingredients are on top.
Finished with 5 cm long green onion from 1.

Point

・If you don't have bonito flakes, you can use fine-grained dashi stock.
・Instead of shimeji mushrooms, you can use other mushrooms of your choice. If you put mushrooms in it, the soup stock will come out and it will be delicious.
・The green part of the green onion is also delicious if you slice it diagonally and put it on top of it.