Description
Cozy and comforting, this Golden Egg Curry Udon is inspired by Kyoto-style Keiran Udon and features a rich layer of savory Japanese curry, chewy udon noodles, and a silky, thickened dashi-based egg drop soup poured over top. The combination of flavorful curry and soft, custardy egg makes this Japanese noodle dish a hearty and satisfying meal.
Ingredients
Units
Third layer
- 1/8 (17 g) onion, thinly sliced
- 1/2 tsp S&B Japanese curry powder
- 1 cup (250 ml) dashi stock
- 1 oz (30 g) g thinly sliced beef
- 1 tbsp (15 ml) Japanese light soy sauce
- 1 tbsp (15 ml) mirin
- 1 tbsp (10 g) potato starch
- 1 tbsp water
- 1 large egg
Second layer
- 1 serving (250 g) frozen udon noodles
First layer
- 1 cup leftover curry*
Topping
- green onion
- grated ginger
Instructions
Prepare the First Layer
- Reheat Curry Leftovers: Heat leftover curry in the microwave or stovetop until warm.
Prepare the Second Layer
- Cook the Udon Noodles: Boil a pot of water and cook the frozen udon noodles according to the package instructions. Drain and set aside.
Prepare the Third Layer
- Sauté the Onion and Curry Powder: In a pot, add a little oil and sauté the sliced onion over medium heat until translucent. Add curry powder and cook for about 1 minute to release the flavours.
- Make the Soup: Pour in the dashi. Once simmering, add in the thinly sliced beef. Skim off the scum. Season with soy sauce and mirin. Let it simmer for 2-3 minutes.
- Thicken the Sauce: In a small bowl, mix the potato starch and water to create a slurry. Gradually add this to the pot while stirring to thicken the sauce. Allow it to come to a gentle simmer.
- Add Eggs: Reduce the heat to low and slowly drizzle in half of the eggs stirring gently. Let it come to a simmer again and then drizzle in the remaining eggs, stirring slowly. Remove from heat.
Assemble the Dish
- In a serving bowl, add a portion of leftover curry.
- Add the cooked udon noodles as the second layer.
- Top with the egg curry soup as the third layer.
- Sprinkle chopped green onion and grated ginger on top as desired.
Notes
- *If you don’t have any leftover curry, you can make a quick curry by combining 3/4-1 cup dashi and 1 curry roux cube (25 g) in a pot over medium high heat. Once it comes to a boil and dissolves, turn off the heat. If you want it thicker, whisk together 2 tsp potato starch and 2 tsp water, then stir it in to thicken.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Stove Top
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10 g
- Sodium: 1500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 185