When I was first introduced to Japanese cuisine, I didn’t know that they made curries. I thought curries were for Indians Or Thai who delight in the hot and spicy. When I started to assemble Japanese bento lunch boxes, I began to appreciate just how delicious and varied (way more than sukiyaki, tempura and sushi) Japanese cuisine was.
I discovered S & B Golden Curry Sauce mix in one of my first forays into Japanese cuisine. Later on I discovered that these curry tablets are also used in Indian cuisine. The tablets come in mild, medium hot and hot. The mild and medium hot are for babies and the hot is for the discerning adult but not overwhelming.
I wonder how long I’ve had this box 😀
Chicken Udon Noodle Curry
2 enormous, probably hormone enhanced chicken thighs or 4 normal local farm chicken thighs
3 carrots, diced
1 onion, halved and sliced
4 Golden Curry Sauce Mix tablets, quartered
1/4 cup Hon-tsuyu soup base
3 frozen blocks of fresh udon noodles
2-3 handfuls of baby spinach
Hard boiled eggs halved
Place the thighs, carrots and onion in a stock pot with water to cover above ingredients 1 1/2 inches. Bring to a boil and simmer for 30 minutes.
Remove thighs from pot, discard bones and skin, cut into bite-sized pieces and set aside.
Add the curry tablets to the broth and simmer for 30 minutes, stirring occasionally until the sauce thickens. Add the reserved chicken and soup base, bring to a boil, then add the noodles and bring to a boil again. Remove the pot from the flame and stir in the spinach.
Ladle into bowls, topping with scallions and egg.