There are few dishes as comforting, delicious and warming as a bowl of Japanese curry udon. The udon noodles are served in a thick curry broth that is perfect for warming you up after being out in the cold. I love to eat curry udon after a long winter training run – it feels like the perfect reward.
A basic curry udon is really simple to make and just consists of udon noodles served in a curry broth, often with some root vegetables like carrots. You can make more of an event of it though with toppings like colourful Japanese fish cakes, chopped spring onions, a soft-boiled egg, nori or even tempura. I quite like to add broccoli as the florets absorb the curry soup like a sponge.
- 500ml dashi stock
- 2 Japanese curry blocks (e.g. Golden Curry – you can get this in larger supermarkets)
- 1/2 onion
- 2 carrots
- 4 pieces tenderstem broccoli
- 2 portions udon (follow the packet guidelines)
- 1 spring onion
- 1-2 eggs
- Nori strips to garnish
- Lightly fry the onion in some oil over a low to medium heat so it starts to soften. This is where you can add any other vegetables or meat if you want.
- Pour over the dashi stock and stir in the chopped curry blocks. Mix until the curry block has dissolved into the stock. Simmer while you cook the noodles. Use a lid if you prefer your curry udon to be a bit thinner.
- In a saucepan, cook your udon noodles following the packet instructions.
- Also cook your egg until soft-boiled.
- Serve the noodles in the curry broth and top with chopped spring onion, nori, and a soft boiled egg.