RECIPE

CURRY UDON

Japanese chicken curry noodle soup.

01

Boil the udon noodles for 3 minutes less than the package directions. 

BOIL UDON

02

Season the chicken with salt and brown on the skin-side.

BROWN CHICKEN

03

Grate the onions, carrot, garlic and ginger, stir-in the baking soda. Saute in frying pan until it's golden brown and caramelized.

CARAMELIZE VEGETABLES

04

Add the curry powder and toast until fragrant (about 30 seconds).

TOAST CURRY POWDER

05

Add the dashi, mirin, soy sauce, chuno sauce, salt, and sliced onions and return the chicken to the pan. 

MAKE SOUP

06

When the udon is 3 minutes from being done, drain the noodles and rinse with cold water. Add them to the curry soup to finish cooking. 

ADD UDON

07

When the udon is cooked, temper the sour cream by adding some of the hot soup into the sour cream and whisking to slowly heat it. Turn off the heat and add the warm sour cream to the soup and stir to combine.

TEMPER SOUR CREAM