yours and ours
curry udon dudu eats.jpg

curry udon with prawn tempura

you will need

  • for the curry: 3 tsp butter
  • for the curry: 1 large chopped onion
  • for the curry: 1/8 tsp salt
  • for the curry: 3 tbsp itsu miso'easy
  • for the curry: 1 inch fresh ginger
  • for the curry: 3 large garlic cloves
  • for the curry: 3 tbsp mirin
  • for the curry: 1 tbsp soy sauce
  • for the curry: curry blocks
  • for the curry: 900ml fresh chicken dashi stock
  • for the curry: 1 tbsp sesame oil
  • 2 itsu udon'noodles
  • 1 pack itsu tempura'prawns
  • 6 spring onions
  • 2 large eggs
  • 2 tbsp sesame seeds
  • 1 tbsp chilli oil

let's get cooking

  1. step 1

    preheat the oven to 180°C

  2. step 2

    cook two eggs in boiling water for 6 and a half minutes, then drain immediately into cold water. crack the shells and leave inside cold water

  3. step 3

    slice the onions into thin half moons, and mince the ginger and garlic

  4. step 4

    into a medium sized pot on medium heat, add butter, 1 tbsp neutral oil, onions and a pinch of salt. cook for 3 minutes.

  5. step 5

    add miso paste, ginger, garlic, soy sauce, mirin and reduce the heat to medium low and cook for 3 minutes, stirring occasionally. add the stock and bring to a boil

  6. step 6

    cook the prawn tempura according to your chosen method [airfry or oven]

  7. step 7

    break up the curry cubes and add to the boiling stock. use a wooden spatula to mix and scrape the base of the pan to catch any clumps. place a lid on, and simmer on the lowest heat for 10 minutes

  8. step 8

    time to prep the noodles and toppings

  9. step 9

    finely slice the spring onions and place into a small bowl of very cold tap water. drain water from the spring onions just before serving

  10. step 10

    carefully roll the eggs on a flat surface to crack the shell, and peel under cold water for easy removal. use a sharp knife to cut eggs in half

  11. step 11

    place the sesame seeds into a small pan on a medium high heat and toss. as they start to pop and get golden, immediately remove into a mortar and pestle or blender and briefly grind

  12. step 12

    cook the udon noodles in boiling water for 1 and a half minutes. drain and rinse under cold tap water and portion straight into serving bowls

  13. step 13

    drizzle a tbsp of sesame oil into the curry, taste for seasoning, and remove from the heat. ladle 3 big scoops of curry onto the udon, and lift the noodles to the surface. top with a mound of crispy spring onions, egg, prawn tempura, sesame seeds and finish with chilli oil