Japanese Curry and Udon Noodles

"Japanese curry and udon: a comfort food power couple. The addition of curry to hot udon doubles down on its warming, satisfying qualities – I love all kinds of udon, but this may be my favourite." ~Tim Anderson

This recipe is from JapanEasy by Tim Anderson, published by Hardie Grant Books and available at cooked.com.au.

Photography (c) Alan Benson.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1 green chilli, very finely chopped
• 2 garlic cloves, very finely chopped
• 1 red (bell) pepper, diced
• 60g butter
• 6 tablespoons plain flour
• 45g madras curry powder, see note
• 2 tablespoons garam masala
• 1.2 litres chicken or beef stock, dashi, or any combination of the three
• 4 tablespoons soy sauce, more to taste
• 4 tablespoons ketchup or Tonkatsu sauce
• salt
• 1 sweetcorn cob or 150g tinned sweetcorn
• 4 portions udon noodles
• 2 spring onions, finely sliced
• 4 eggs, poached or soft-boiled
• pinch dried chilli flakes, (optional)
• 40-50g red pickled ginger, (optional)
• 50g cheddar cheese, grated, (optional – but it’s DELICIOUS)
• toasted sesame seeds

Method

For the full cooking method, please visit cooked.com.au.

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