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; Pickled daikon salad:; 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