30 mins active prep time, 4 servings

Note: We've included a few basic asian sauces in the delivered ingredients for this recipe. If you already have these sauces, you can simply remove them from the list below.

From the author: "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.

Supremely not difficult"

This recipe is from ‘JapanEasy’ by Tim Anderson, published by Hardie Grant Books, $34.99.

See full recipe at cooked.com.au

Photography © Laura Edwards

Ingredients (included in delivery)

- 1 large onion, thinly sliced
- 1 green chilli, very finely chopped
- 2 garlic cloves, very finely chopped
- 1 red (bell) pepper, diced
- 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 Tonkatsu sauce
- 150g tinned sweetcorn
- 4 portions udon noodles
- 2 spring onions, finely sliced
- 4 eggs, poached or soft-boiled
- 40-50g red pickled ginger

Ingredients (pantry items)

- 2 tablespoons vegetable oil
- 60g butter
- 6 tablespoons plain flour
- salt
- pinch dried chilli flakes, (optional)
- toasted sesame seeds to serve

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.