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Stewed Curry Udon Noodles

Stewed Curry Udon Noodles

Bonito soup base curry noodle soup. It's stewed in a clay pot. Please try when it's piping hot.

Ingredients: 1 serving

Frozen udon noodles
1 serving
Chicken thigh
1/3
Egg
1
Green onion or scallion
2~3
Shiitake mushrooms
2
Aburaage
1
Kamaboko
3 slices
Strong bonito dashi stock
500 ml
Japanese-style curry base
2 blocks
Curry powder
1 tablespoon
Mirin
1 tablespoon
Soy sauce
1 teaspoon
Ichimi or shichimi spice
To your liking

Steps

1. Top with the udon noodles, scallions, aburaage, kamaboko and crack the egg in the center. Cover with a lid and cook until the egg is cooked half way through and it's done! Sprinkle with ichimi or shichimi spice if desired.
2. Boil the dashi in a clay pot and add the Japanese style curry base, curry powder, mirin and soy sauce and bring to a simmer. Add the chicken and shiitake mushrooms and cook for 1-2 minutes until cooked through.
3. Add the udon noodles, scallions, aburaage, kamaboko and crack the egg in the center. Cover with a lid and cook until the egg is cooked half way through and done! Sprinkle with ichimi or shichimi spice if desired.

Story Behind this Recipe

I made curry noodle soup in a clay pot.
It's a sister to the stewed miso udon noodles.