Curry udon (Kare udon) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 147) by Tim Anderson

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Ingredients

spring onions
soy sauce
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EYB Comments

Can substitute beef stock or dashi for chicken stock, and the book's "Tonkatsu sauce" for tomato ketchup.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute beef stock or dashi for chicken stock, and the book's "Tonkatsu sauce" for tomato ketchup.
Agaillard on November 14, 2022

Thankfully i read the comments before trying this and put just 2 large spoonfuls of curry powder I think about 10 to 15 grams. I am sick today and this was the perfect comfort food. The soup itself tasted great! Just like actual Japanese curries. I didn't use cheese and candied ginger as i didn't think they would go well with the rest, i put the noodles, corn and onion pepper mixture in the stock and then the egg and spring onions as toppings.
joyosity on November 09, 2017

I tried this recipe today, but the curry sauce ended up being almost inedible because of the massive amount of curry powder (45 g!). It may be a typo, but looking at the color in the picture, it might not be. It's very rare for me to say this, but I will not be making this again.