Japanese Curry Udon
Sweet and spicy Japanese curry with soft udon noodles and a soft-boiled egg
Servings: 2 people
Calories: 568kcal
Ingredients
- 2 large eggs- soft boiled
- 2 servings fresh udon noodles (approx. 360g)
- 10 ml olive oil
- 1 small brown onion (120g)- chopped
- 1 tsp ginger- minced
- 1 clove garlic- minced
- 2 carrots (60g)- sliced
- 750 ml chicken or vegetable stock
- 1½ tsp Worcester sauce
- 2 tsp honey, maple syrup or brown sugar
- 1½ tsp soy sauce
- 2 tbsp cooking sake
- 3 cubes Japanese curry roux
To Garnish
- 1 stalk spring onions- finely sliced
- ½ tbsp toasted sesame seeds- use a mix of white & black
- 1 pinch togarashi furikake (Japanese spice powder)
Instructions
- Soft-boil the eggs in a small pot of boiling water (approx 5-6 mins), then set them aside
- Cook the udon noodles in a pot of boiling water- follow the packet instructions as cooking time will vary. Drain, then set aside
- Heat the olive oil in a saucepan on medium-high heat. Add the onions, and cook for 3 minutes or until softened. Add the ginger and garlic, and cook for a minute
- Add the carrots, and stir to combine. Pour in the stock, then add the Worcester sauce, honey, soy sauce and cooking sake. Stir and bring to a gentle simmer. Add a lid to the saucepan, reduce the heat to medium and simmer for 8 minutes or until the carrots are tender.
- Crumble the curry roux into the saucepan with your hands, and stir continuously until the roux dissolves and the curry thickens. Add the udon noodles into the curry and stir to combine.
- Serve the noodles into two serving bowls. Peel and cut the eggs into halves, and add them on top
- Add a handful of sliced spring onions on top, and sprinkle over with sesame seeds and togarashi furikake
Nutrition
Calories: 568kcal
Carbs: 80.9g | Fat: 18.2g | Protein: 15g
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