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Before you jump to Curry Udon Noodles Thickened with Grated Potato recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

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A lot of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living just isn’t that hard. A lot of it really is merely making use of common sense.

We hope you got insight from reading it, now let’s go back to curry udon noodles thickened with grated potato recipe. You can cook curry udon noodles thickened with grated potato using 17 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Curry Udon Noodles Thickened with Grated Potato:

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

Instructions to make Curry Udon Noodles Thickened with Grated Potato:

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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