Curry udon from Easy Japanese Cooking: Noodle Comfort by Kentaro Kobayashi

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Notes about this recipe

  • Rinshin on August 22, 2022

    Katakuriko is potato starch and aburaage is twice fried thinly sliced tofu. You can sub deep fried onion bits or deep fried thin sliced tofu for aburaage.

  • Rinshin on February 08, 2014

    This was wonderful. This style is what you find in Japan and not like some curry udons found in the US Japanese style restaurants. I like the idea of using plenty of ground sesame seeds in the end. The taste was spot on. This recipe makes more than 2 servings especially the soup portion. The soup portion is more like 3-4 servings so if you like to make more noodles, this would easily make 4 servings. I added poached egg per serving as a topping before serving. Great recipe.

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