Curry udon from Takashi's Noodles by Takashi Yagihashi and Harris Salat

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

  • Rinshin on July 02, 2021

    So simple to make and quick. Took some shortcuts and added my own toppings of poached egg, premade shrimp tempura, fennel fronds, shichimi togarashi, mitsuba and bias cut green onions. Used combo thinly sliced pork belly and beef brushed with katakuriko powder (potato starch) for slippery finish in the soup. For dashi, used packaged udon seasoning. Used cooked dried udon. Very tasty. Photo added.

  • lkgrover on September 22, 2020

    Excellent Japanese beef noodle soup, although I made several changes that may make it entirely different from the author's intent. Cooks quickly, for a good weeknight dinner. First, I substituted commercial ramen broth for dashi in making the component Udon broth. Then substituted bok choy for salsify, and commercial Shichimi togarashi spice blend for Japanese curry (not sure what is in Japanese curry). Did not have mitsuba leaves; added shitaake mushrooms.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.