A comforting bowl of soupy curry noodles that’s ready in well under an hour
A
s in many Japanese families, we had curry regularly when I was growing up. It was the standard Japanese curry of potatoes, onion, carrot and pork, usually thickened with S&B Golden Curry blocks. It made a weekly appearance in our house, and now I regularly make it for my own family, too. However, my kids are a little fussy: one likes it with tonkatsu on top and the other doesn’t want any meat at all. So I now make curry with no meat in it, and more vegetables, which means that I have to make only one version (and whoever wants to add tonkatsu can do so!).
Udon curry is a great dish if you have (as I often do) impatient people who cannot wait the extra 20 or so minutes it takes to make rice (and, if you have fresh or frozen noodles, it’s even faster). You could also serve this with rice, but if you do, use only half the quantity of dashi, because this curry is made slightly soupier to go with the noodles. If you don’t have a Japanese grater (oroshigane) for ginger, use a microplane.
Prep 15 min
