Japanese Chicken Curry Udon | Marion's Kitchen

Bring a large pan to the boil for the noodles.

For the curry sauce, heat the oil in a large frypan over high heat. Add the onion and cook, stirring, for 2-3 minutes. Add the chicken mince and break it up using a wooden spoon or spatula, then cook for 6-7 minutes or until just cooked.

Meanwhile, for the daikon pickle, put the daikon in a bowl, then add the sugar, vinegar, soy sauce and sesame oil. Toss to coat. Transfer to a serving plate and scatter with toasted sesame seeds.

Once the chicken mince is almost cooked, add the stock, soy sauce, mirin and curry cubes, then bring the mixture to the boil, stirring to dissolve the curry roux. Reduce the heat to medium-low, then simmer, stirring occasionally, for 6-7 minutes or according to the manufacturer’s instructions until thickened slightly.

Meanwhile, add the noodles into the pan of boiling water. Using tongs to gently separate them, cook for 2-3 minutes, or until just tender. Drain the noodles well, then divide among large serving bowls. Ladle over the pork curry soup, then garnish each serve with spring onion, half an egg, pickled ginger, seaweed and bean shoots. Serve with the daikon salad on the side.