Keiran Curry Udon

Third layer

• 1/8 (17 g) onion, thinly sliced
• 1/2 tsp S&B Japanese curry powder
• 1 cup (250 ml) dashi stock
• 1 oz (30 g) g thinly sliced beef
• 1 tbsp (15 ml) Japanese light soy sauce
• 1 tbsp (15 ml) mirin
• 1 tbsp (10 g) potato starch
• 1 tbsp water
• 1 large egg

Second layer

• 1 serving (250 g) frozen udon noodles

First layer

• 1 cup leftover curry*

Topping

• green onion
• grated ginger

Prepare the First Layer

1. 1

   Heat leftover curry in the microwave or stovetop until warm.

Prepare the Second Layer

1. 2

   Boil a pot of water and cook the frozen udon noodles according to the package instructions. Drain and set aside.

Prepare the Third Layer

1. 3

   In a pot, add a little oil and sauté the sliced onion over medium heat until translucent. Add curry powder and cook for about 1 minute to release the flavours.

2. 4

   Pour in the dashi. Once simmering, add in the thinly sliced beef. Skim off the scum. Season with soy sauce and mirin. Let it simmer for 2-3 minutes.

3. 5

   In a small bowl, mix the potato starch and water to create a slurry. Gradually add this to the pot while stirring to thicken the sauce. Allow it to come to a gentle simmer.

4. 6

   Reduce the heat to low and slowly drizzle in half of the eggs stirring gently. Let it come to a simmer again and then drizzle in the remaining eggs, stirring slowly. Remove from heat.

Assemble the Dish

1. 7

   In a serving bowl, add a portion of leftover curry.

2. 8

   Add the cooked udon noodles as the second layer.

3. 9

   Top with the egg curry soup as the third layer.

4. 10

   Sprinkle chopped green onion and grated ginger on top as desired.