INFO:

Japanese Curry udon Note: I am fully aware this is not the authentic way to make japanese curry udon, but its a really simple cheats way thats perfect when you’re in a time crunch! This is more of an idea than a recipe. The homemade curry itself is from a Donna Hay recipe of all places (it’s a really good base, just tweak the flavours to your taste. Recipe is her ‘Pork Katsu Curry’ on her website). Just One Cookbook is an authentic Japanese recipe website that you can also use! As for the udon, I added 1 packet of dashi into 500mL of boiling water. It’s slightly more concentrated than a normal stock but I love the dashi flavour and the curry is a very strong flavour so it acted as a good balance. I added enough of that into my curry to make it thin enough for noodles to cook in and absorb some liquid. If you were making this with golden curry cubes for example, I’d probably add 1-2 stock cubes per the dashi described above (depending on the strength of the cubes and your taste) and add in some extra favours like soy and honey to taste. I cooked my eggs for 6.5 minutes but they ended up undercooked as my pot couldn’t maintain a boil the whole time, whoops. Usually that time is the perfect sweet spot for me but oh well.