Foryoueats: Japanese Chicken Curry Udon | Marion's Kitchen

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 500g (1 lb) chicken mince (you could also use pork)
• 1 litre (1 qt) chicken stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 180g (6 oz) (about 9 pieces) Japanese curry cubes*
• 4 x 200g (7 oz) packs precooked, vacuum-packed udon noodles
• 3 spring onions (scallions), trimmed, finely sliced
• 2 soft boiled eggs, halved, to serve
• pickled ginger, to serve
• sliced nori seaweed, to serve
• bean shoots, to serve
• Pickled daikon salad:
• 1 small daikon radish, peeled, finely julienned
• 3 tsp caster sugar
• 1½ tbsp rice vinegar
• 1½ tbsp soy sauce
• 1½ tbsp sesame oil
• 1 tbsp toasted sesame seeds, or to taste