Japanese Curry Udon
Prep time
Cook time
Total time
A last minute preparation of this dish. He he he...I'm not a fan of onions, so I didn't add that. But I think it should taste better. Not sure if it's the curry cubes or the dashi stock, the curry is a bit salty :p
Recipe type: Noodle
Cuisine: Japanese
  • Chicken, cut into small pieces, seasoned with soy sauce, sesame oil, pepper
  • 1 tablespoon oil
  • 3 Udon packs
  • Curry cubes (1/2 pack - I wonder if it's too much, shall reduce the portion next time)
  • Carrot, cut into small pieces (only added 1 since he doesn't eat carrot)
  • Potato, cut into small pieces
  • Dashi Stock (1 pack with 8 cups of water)
  1. Heat oil on medium heat in a frying pan.
  2. Add Chicken into the pan. Stir fry until the meat is almost cooked.
  3. Add Carrot and Potato.
  4. Add Dashi Stock into the pan and bring it to boil.
  5. Reduce the heat and simmer for 10mins
  6. Turn off the heat, add the curry cubes and dissolve it completely into the mixture.
  7. Heat the curry on medium heat for 10 minutes.
  8. Pour the curry over cooked Udon in a bowl and serve.
Recipe by misslittlepatches at http://misslittlepatches.com/2013/12/04/in-my-kitchen-japanese-curry-udon/