Tasted great with a few alterations. I added extra soy sauce, curry, a little red pepper flake, and some tofu. I also served chicken katsu over the top.
Thanks!! Ever since i came back from japan i was interested in making this noodle.. I practically ate this dish 2 times a day for 3 days!! and i loved it!! Well Now i finally noe how to make it... and the smell of the food brings back so many memories!! tears!
this was great!! better tasting than i've had in japanese restaurants. i used more curry roux than the recipe called for, i like a stronger curry flavor. did not need the soysauce, it very salty from the broth and the roux. i also didn't have to use cornstarch, it was just right in consistency already. i didn't make the mungbean pancake. a easy, yummy meal!
We haven't had much curry udon but enjoyed the flavor of this recipe. The egg pancakes were an unusual and tasty addition, adding a different texture. At first I didn't think that it needed the cornstarch, from my experience using roux, but in the end decided to follow the recipe exactly and it turned out fine. The noodles do not hold up well as leftovers, though the curry is good mixed in with rice the day after! Thanks for posting.
This was sooooo yummy! I didn't follow the recipe religiously though (sorry) - for the two of us I just used the same amount of roux as I normally would - no idea what it is in ounces! - and only about 1 1/2 cups water. Didn't need to thicken it at all, made for a delicious dinner! Thanks for posting!
Hi there!. My mom is famous for her curry udon but I decided to try a different recipe to see how my family would like it. This recipe still can't beat mom's, but it surely is good curry udon, the best I've had apart from my mothers. I think I'll stick with my mom's recipe but this was good nonetheless,a really good introduction for anyone who has not had curried udon. I will give it 5 stars because perhaps I am just biased in choosing my own mother's recipe..lol. Thanks for the good recipe!