After a night of roasted chicken curry rice, the next morning is curry udon. I used to just mix in the left over curry but after eating curry udon in a few restaurants I noticed they put the curry over udon in soup. So here I have the udon in agodashi soup (flying fish based soup - sounds funny but tastes good) and then topped it with curry. The soup gives the flavor a little depth beyond the bold kick of curry and it differentiates the dish from its curry rice cousin.
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