When you’re looking for a hug in the form of a meal, Japanese Curry Udon is the dish for you! While Curry Rice (which you can make using the recipe on the back of the pack of Masi Masa Japanese Gold Curry) is more well known, Curry Udon is also a thing in Japan.
We’ve made this recipe vegetarian and simple, using egg mixed into the curry for protein. But other traditional toppings include thinly sliced roasted pork, potatoes and carrots, and hard boiled eggs.
It’s really easy to make your own seafood dashi (broth) by soaking dried kombu (seaweed) and bonito flakes in hot water. If you’re vegetarian/vegan, substitute seafood dashi with a miso broth like this one from Halo or a vegetable broth.
½ medium white or yellow onion, thinly sliced
2-3 shiitake mushrooms, sliced in ¼” pieces
2-3 stalks green onion, sliced on the diagonal in 1-2” pieces
2 eggs (optional)
4 C dashi (see note above!)
2 TBSP soy sauce
1 TBSP sake or mirin (optional)
1 tsp sugar
2 TBSP cornstarch
3 6-8 oz packs fresh udon noodles
1 tsp coconut oil or butter
1 package Masi Masa Japanese Curry Spice Blend
Place 2” wide strip of dried kombu (kelp seaweed) and ½ cup bonito flakes in a bowl, cover with 4 cups of hot water and soak for 15 minutes. Strain and set broth aside (throw away solids)
Cook udon noodles according to the directions on the package. Strain, rinse, and set aside.
In a medium saucepan, heat 1 tsp coconut oil or butter over medium heat. Add sliced onions and sauté, stirring often until transparent, about 2 minutes.
Add 4 cups dashi and sliced mushrooms. Then add 2 TBSP soy sauce, 1 tsp sake, and 1 tsp sugar and bring to a boil. Once boiling, add 1 pack Masi Masa Japanese Gold Curry Spice Blend, reduce heat to low and simmer for 5 minutes.
In a small bowl, mix together 2 TBSP cornstarch and 3 TBSP water to make a slurry. Stir slurry into curry broth until it thickens.
In a small bowl, beat 2 eggs. Stir beaten eggs quickly into curry broth to break up the eggs. Cook for 2-3 minutes.