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serves 3

One of my favourite Japanese dishes why not give it a go making it for yourself?

Curry Udon


40g butter

40g plain flour

1 Tbsp curry powder 

1 Tbsp garam masala 

¼ tsp cayenne pepper 

 1 pack per person Udon noodles

4 Spring onions

1 onion 

1.2 litres dashi (can use water and a bonito flavouring pouch)

1 tbsp soy sauce

1 tbsp mirin

1 tbsp sake (optional) 

1 pepper 

3 Pak Choi 

200g edamame beans 


6 chicken thighs (skin off and bone removed and cut into 4 pieces)

1 egg

3 garlic cloves 

2cm ginger 

1 tbsp sesame oil

1 ½ tbsp light soy sauce

1 tsp sugar

5 tbsp cornflour 

1 tsp ground cinnamon 

Black pepper

1 unwaxed lemon

Vegetable oil for frying


To make the Kara-age:

Place all the ingredients apart from the chicken into a bowl and whisk. Add the chicken and leave for at least 30mins or overnight if possible. Put oven on at 140’c. Add oil to wok and heat up, if you have a sugar thermometer your looking for 170’c, add the chicken to the hot oil and cook for about 6-7 minutes turning regularly to ensure even cooking and nice even golden brown colour. Place on kitchen towel to remove excess oil and place in a warm oven until needed.

To make the Curry Udon:

Melt the butter into a small pan and add the flour and combine, you need to cook out the flour so keep stirring over the heat until the flour turns a light brown colour. Then add the spices and stir for about a minute, season and turn off the heat. You can make this in advance and cool it in the fridge to use at a later date if you want.

To another saucepan add oil then add the onions and sweat off without colour, add the carrots and cook gently for a minute or two.  Then add the dashi, soy, mirin and sake and bring to the boil. Add the curry roux paste and stir for about 3 minutes until it blends with the soup and thickens.

Cook the noodles as per instructions and drain and put into bowls. Pour the soup over and sprinkle with spring onions, then place the chicken onto a small plate with the lemon wedges and enjoy.