Curry Udon

curry udon

Udon with Curry Soup

This is a simple recipe for a quick Japanese noodle fix, slightly adapted from Emi Kazuko’s Cafe Japan.

The use of curry looks awkward, but obviously curry is a beloved dish in Japan, and according to Emi Kazuko, Japanese people would use ready-made curry roux powder for this (so that’s what the Japanese curry packages at the Asian grocery store are.)

Udon with Curry Soup

adapted from Cafe Japan
serves 3

300 g (10 oz) dried udon noodles
2-3 scallions, cut in half lengthwise, then into 1-inch pieces (2 1/2 cm)
2 skinless boneless chicken breast halves, approx. 9 oz / 270 g, cut into small pieces
sea salt
2 teaspoons curry powder
3 cups chicken stock (750 ml)
1 tablespoon sugar
1 tablespoon shoyu
1 tablespoon cornstarch, mixed with
2 tablespoons water

Cook the udon following package directions. Immediatelv rinse under cold running water to wash away the outer starch. Drain.

Mix the curry powder with a little of the chicken stock, then add to the remaining stock, along with the sugar and shoyu. Bring to a boil.

Cook the chicken in the boiling soup for 3—4 minutes, then add the scallions and cook for a further 30 seconds. Remove the chicken and scallions with a slotted spoon and divide into 3 portions; keep hot. Check the seasoning of the soup and add salt, if necessary. Add the cornstarch mixture and cook to thicken, stirring.

Pour boiling water over the cooked udon to refresh, then divide among 3 individual udon bowls. Place a portion of chicken and scallions on top of each udon bowl and ladle some soup over. Serve hot.

Use a hot and spicy curry blend for this. I chose a Malaysian curry for meat from Baba’s.

We both loved the taste and simplicity of the dish – which makes it a perfect addition to this week’s Presto Pasta Nights, hosted by Juli of Pictures of All My Princesses this week.

More udon ideas

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