Udon is a type of thick noodle commonly used in Japanese cuisine. It is made of wheat flour, water and salt. It is white in colour and has a chewy texture making it versatile to be used in a variety of recipes. It is often served in a hot broth with various toppings but is also enjoyed cold.
Many are still unsure of the origin of udon. In one version, it was believed to have been introduced through the flour milling technology brought by a Rinzai monk during the Song Dynasty in China. The crops were made into different noodles, one of them being udon.
In another, it was told that it was brought in by a Japanese envoy passing through China during the Tang Dynasty. At the time, it was in the shape of flattened rice cake and was a staple fare amongst high-class elites. It was only in the Edo period that it was made into its stringy shape and made available to all classes of citizens.
What is Fried Chicken with Egg Curry Udon?
As the name suggests, it is fried chicken with egg served on top of curry udon. Japanese Curry is different from the typical curry base in other cultures such Indian and Chinese. Japanese curry is more on the sweeter side than savour so if you can’t handle the spiciness of the usual curry, this is a good alternative.
Fried Chicken with Egg Curry Udon recipe
Curry Udon (Ingredients)
- 100 grams of udon noodles
- 22 grams of Japanese curry
- 50 ml of water
- ½ packet of dashi stock
- 1 poached egg
- 1 green onion
Fried Chicken (Ingredients)
- 2 lbs of boneless chicken thigh
- 6 tablespoons of soy sauce
- 4 tablespoons of sake
- 1 tablespoon of grated ginger
- 1 tablespoon of garlic
- 2 eggs
- 1 cup of potato/ corn starch
- Vegetable oil
- Gather all your ingredients.
- Heat up some vegetable oil in a saucepan. Sauté the green onion until it turns soft.
- Pour in dashi stock and bring it to a boil. Add in the Japanese curry mixture in until it is thick and smooth.
- While the stock simmers, start boiling a pot of water on the side. The pot of boiling water is used to cook the udon until it is soft and smooth.
- For the poached egg, firstly, boil a pot of water. Crack an egg into a bowl. Once the water simmers into a boil, gently tip the egg into the water. Cook for about two minutes and turn the heat off. Take out the egg with a spoon.
- For the fried chicken, cut the chicken thigh into bite-sized pieces. Pour all the ingredients together and mix it in with the chicken pieces. Marinate it for about 2-3 hours or leave it overnight for a stronger flavour. Heat the vegetable oil in the pan. Coat the marinated chicken with potato/corn starch and once the oil is hot, fry the chicken in batches until it is golden brown. Remove from pan and drain the excess oil on paper towel. Serve.
- Drain the udon. Run it over cold tap water to avoid it from sticking to each other. Once it is done, pour it into a bowl.
- Pour the curry over the udon. Serve the chicken and the poached egg in a bowl. Lastly, garnish it with green onion.
Note: You can save time by finding a curry roux seasoning from your nearest Japanese convenience store.