This was pretty decent. It tasted to me like a chowder without potatoes. We haven’t been super into the leftovers, though. I would use less kale if I made it again.
I improvised this recipe, but through research found out that a hearty udon that’s heavy with meat, vegetable, and egg is called stamina udon, or sutamina udon. So I’m counting it for the challenge!
I’ve had this at restaurants before. It’s interesting to me that the general approach for this seems to involve leftover curry.
I improvised this recipe for the most part.
One of my favorite things to order at a Japanese restaurant. Turns it it isn’t too difficult to make at home – but I’ll probably be eating Maneki Neko’s version the majority of the time anyway, as we just aren’t frequent deep fryers in our household. Recipes from Just One Cookbook. Serves two with some tempura left over.