カレーうどん｜食事処さくらさんのレシピ書き起こし

Put the soup stock pack and water in a pot and heat over low heat.
When it boils, turn it to a simmer and simmer for 5 minutes.
Transfer the boiled soup stock to a measuring cup and set it aside.

Cut the green onions into thin slices and wrap them in a wrap.
Cut the onions into thin slices and cut the pork belly into bite-sized pieces and transfer to a frying pan.

Mix (A).

耐熱皿に鰹節を入れ、600wの電子レンジで40秒温める。
温かいうちに手ですりつぶし、パウダー状にする。

Add oil to the frying pan of 2 and entangle it all over and heat it over medium heat.
Add 2 pinches of salt and fry until the onions are tender.
When the onions are tender, add curry powder, fry lightly and turn off the heat.
Add seasoning and simmer over low heat for 1 minute.
Turn off the heat again, add roux and preheat to melt.

Heat the frozen udon in a 600w microwave for 5 minutes.

Add soup stock and water-soluble potato starch to 5, mix and heat over low medium heat until boiling.
Add green onions and simmer for 1 minute.
When the thickening is stable, reduce the heat to medium, add udon and dried bonito powder, and bring to a boil again.
Serve on a plate and you're done.