Japanese Chicken Curry Udon | Marion's Kitchen

Name: Japanese Chicken Curry Udon | Marion's Kitchen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 1 large onion, finely chopped; 500g (1 lb) chicken mince (you could also use pork); 1 litre (1 qt) chicken stock; 2 tbsp soy sauce; 2 tbsp mirin; 180g (6 oz) (about 9 pieces) Japanese curry cubes*; 4 x 200g (7 oz) packs precooked, vacuum-packed udon noodles; 3 spring onions (scallions), trimmed, finely sliced; 2 soft boiled eggs, halved, to serve; pickled ginger, to serve; sliced nori seaweed, to serve; bean shoots, to serve; 1 small daikon radish, peeled, finely julienned; 3 tsp caster sugar; 1½ tbsp rice vinegar; 1½ tbsp soy sauce; 1½ tbsp sesame oil; 1 tbsp toasted sesame seeds, or to taste

Prep 15m

Cook 15m

Total 30m

This Japanese Chicken Curry Udon recipe from Marion's Kitchen features finely chopped onion, chicken mince, soy sauce, mirin, and Japanese curry cubes in a flavorful broth. Served with pre-cooked udon noodles, spring onions, soft-boiled eggs, pickled ginger, nori seaweed, and bean shoots, it's a comforting and satisfying meal.