Frozen Mini Curry Udon

Take 600g of udon out of the package and rinse in cold water, loosening the noodles while washing off the surface sliminess. Drain in a colander and remove excess water thoroughly.

Finely chop 80g of store-bought curry roux.

Prepare the chopped fried tofu and chopped green onion. Using the pre-chopped store-bought kind means no knife needed. Prepare an empty tofu container (from a 3-pack of tofu, 150g each).

Line the empty tofu container with plastic wrap.

Into the wrap-lined container, add chopped green onion, chopped fried tofu, and 1/4 of the finely chopped curry roux.

Place 1/4 of the drained udon on top of the other ingredients.

Once the ingredients and udon are in, fold the edges of the wrap inward to enclose. Make the remaining portions the same way.

Put the wrapped portions in a freezer bag and store in the freezer. They keep for about 3 weeks frozen.

[When serving - microwave] Mix together 2/3 teaspoon of potato starch and 2 teaspoons of mentsuyu.

Pour 150ml of water into a heatproof container, remove the plastic wrap from a frozen mini curry udon portion, and place it in with the ingredients and curry roux facing down. Microwave at 600W for 3 minutes.

After heating, some of the curry roux will not be fully dissolved, so stir everything to dissolve it. Once dissolved, stir the prepared mentsuyu and potato starch well so it does not settle, pour it in, and stir everything to thicken.

[Making it in a pot] Pour 150ml of water into a pot, bring to a boil, remove the plastic wrap from a frozen mini curry udon portion, and add it. Stir while loosening the noodles and heat for 1 to 2 minutes as the curry roux dissolves. Pour in the same amounts of mentsuyu and potato starch and heat until thickened, then serve in a bowl.