Aromatic Chicken Curry Udon / Nanban-fū Karē Udon
Season 2 - Episode 1
[ 1 Serving ]

[ Ingredients ]
Chicken thigh - 1 piece
Onion - 1/4 piece
Spring onion - 1~2 stalks
Shimeji mushroom - 1/2 bag
Frozen Udon noodle - 1 bag
* can use any types of noodle you like

[ Seasonings ]
Salt - some
Curry powder - 1 teaspoon
Dashi broth - 300cc
Sake - 2 tablespoons
Mirin - 1 tablespoon
Sugar - 1 teaspoon
Soy sauce - 1 tablespoon
Curry powder - 2 teaspoons
Potato starch - 2 teaspoons
Water - 2 teaspoons
* can adjust the consistency !

[ Method ]
1. After trimmed the chicken thigh season with salt & leave it for 5~10 minutes, set aside.
2. Spring onion, finely chopped for the green portion, white portion set aside.
3. Remove the root portion from Shimeji mushroom, tear to small pieces by hands. Onion, finely sliced.
4. Heat oil into frying pan over medium-high heat, skin faces down.
5. Pan fry until chicken oil comes out, add white portion of the spring onion. Pan fry both ingredients until golden brown & remove from the pan.
* chicken meat only heats the skin surface.
6. Chicken meat & white portion of the spring onion slice into small pieces.
7. Frying pan over medium-high heat, add onion & stir fry until soft, ass 1 teaspoon of curry powder.
8. Pour in [ Curry Broth ] bring it to boil, add sliced chicken meat & white portion of the spring onion, cook until the chicken meat fully cooked.
9. Add some sort of starch to thicken, add Udon noodle & cook until scattered evenly.
* instead of fresh Udon noodles, you can use dried Udon noodles. Boil until cooked first & transfer into curry broth.
10. Place into a serving bowl, sprinkle some chopped spring onion over & is done ~ !
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＊Frying Pan：BEKA Titan Frying Pan with Lid
＊Chopping Board：W2 WOOD X WORK
＊BGM：Kanzaki Music Studio