Last time my sister and I were in Japan, one of her happiest discoveries was the nearby restaurant that served Katsu Curry Udon. Indeed, next time we’re in Kyoto, I suspect it will be at least a daily event. Sometime after, I casually suggested that one of our other mutual obsessions would work in this dish: Gyoza Curry Udon.
Oh yeah, that worked. I did cheat a bit, though:
The packaged ingredients aren’t as good as fresh, but require basically no effort: heat water, open packages, add noodles and frozen gyoza, boil for two minutes, add curry powder, stir until the sauce is nice and thick, eat.
My cough, headache, and sore throat will bother me a lot less in a few minutes…