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Curry udon
Fruit and vegetables
2–3
spring onions
, sliced at an angle
Tins, packets and jars
2 portions dried
udon noodles
(about 400g/14oz)
Cooking ingredients
3 tbsp usukuchi (light coloured)
soy sauce
2 tsp
sugar
1 tbsp mild
curry powder
½ tbsp
vegetable oil
Dairy, eggs and chilled
50g/1¾oz ready-fried
tofu
, or firm
tofu
, fried until crisp, sliced
Meat, fish and poultry
20g/¾oz
bonito
flakes
2 tbsp
mirin
120g/4⅓oz piece rindless
pork belly
, sliced across as thinly as possible
Other
10g/⅓oz kombu
1½ tbsp potato starch
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