Description
This cozy curry udon combines chewy udon noodles, tender chicken, and silky egg ribbons in a rich, savory Japanese curry broth.
Ingredients
Units
Scale
- 1/2 yellow onion, thinly sliced
- 5 cups dashi (alternatively, you can use 5 cups water with 5 teaspoons of hondashi)
- 2 tablespoon soy sauce
- 1 tablespoon mirin
- 2 cubes Japanese curry roux
- 1/2 tablespoon sugar
- 1/2 lb cooked chicken thighs, shredded (feel free to substitute any protein)
- 2 eggs, beaten
- 2 servings udon noodles (I recommend using udon noodles that aren't dried, because they are thicker and chewier. You can find them at most Asian markets) Optional Garnish: Green onions and togarashi (Japanese chili spice)
Instructions
- Heat a large pot over medium heat. Add the sliced onions and sauté for 5-7 minutes, stirring occasionally, until softened and lightly translucent.
- Pour in the dashi, then add the soy sauce, mirin, sugar, and Japanese curry roux. Whisk until the curry roux has completely dissolved and the broth is smooth.
- Add the shredded chicken and bring the broth to a gentle simmer. Cook for 2-3 minutes, allowing the chicken to warm through and absorb the flavors of the broth.
- Act quickly for this egg drop portion: Remove the pot from the heat and stir the broth in one direction a few times to create a circular motion. Then, while pouring in the opposite direction, slowly drizzle the beaten eggs into the pot. Watch as silky egg ribbons form throughout the broth. Do not stir.
- Meanwhile, prepare the udon noodles according to the package instructions. If using frozen udon, they typically only need a few minutes in boiling water.
- Divide the cooked udon noodles between two serving bowls and ladle the hot curry broth over the top. Garnish with green onions and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2