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He a fan, he a fan, he a fan! ...of this fancy twist on curry udon! 🍛✨ I first spotted this dish in other ppl’s Japan travel videos and was so curious about how it tastes—I had to try making it myself. Let me tell you, it did not disappoint. Now manifesting I try it in Japan one day ✨ Potato Cream Curry Udon Ingredients (1 serving):     •    1 potato     •    100ml heavy cream     •    50ml whole milk*     •    1 chicken thigh (cubed)     •    1 udon packet     •    1 cup chicken stock     •    1 curry cube     •    1u002F2 onion (sliced)     •    3-4 garlic cloves (minced)     •    Salt & pepper (to taste)     •    Dried parsley (garnish) *Adjust the milk amount depending on your potato size to get the perfect consistency. Potato Cream: 1️⃣ Boil diced potatoes until soft (10-15 minutes). 2️⃣ Mash them with a fork. 3️⃣ Blend the potatoes with cream, milk, salt, and pepper. Be careful not to over-blend—add more milk if needed for a smooth, creamy consistency. Japanese Curry Udon: 1️⃣ Defrost udon by soaking it in hot water for a minute before straining. 2️⃣ Sear chicken until golden, then add onion and garlic. 3️⃣ Pour in chicken stock and dissolve a curry cube. 4️⃣ Add udon, toss well, and coat in the sauce. Assemble, top with potato cream, and serve.