Cheesy Creamy Curry Udon
Serves 2 
Ready in 30 min. 
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Ingredients:
- 1 tbsp Cooking oil
- 10 g (½ inch) Ginger, grated
- 2 Garlic cloves, grated
- ½ Yellow onion, cut into medium dice
- 1 Yellow onion, cut into thick slices
- ¼ Carrot, cut into 1-inch chunks
- 100 g Chicken thighs, cut into cubes
- 300 ml Water/Dashi
- 3 chunks Japanese curry cubes
- 180 g Chilled udon, soaked in hot water to warm and loosen up
- 1 tsp Japanese soy sauce
- 2 tsp Ketchup
- 2 tsp Bulldog sauce
- 2 Spring onions, finely sliced
- 50 ml Emborg Cooking Cream
- 100 g Emborg Shredded Mozzarella
Did you know that the Japanese love to put cheese on their udon? Spice up your noodle game with Emborg Mozzarella and rediscover your love of udon.
Method
- Heat a pot on medium heat. Once hot, add the cooking oil. Wait for the oil to start smoking, then sear the chicken thighs for 2–3 minutes. We are looking for deep browning on the outside and about 50% cooked through. Remove the chicken.
- Sauté the garlic, ginger, and diced onion until softened. Add the water/dashi and put the chicken back in, then bring to the boil.
- Add the Japanese curry cubes. The best way to do this is to dissolve the cubes in a submerged ladle in the pot, to make sure that there are no undissolved pieces. Then stir to combine everything together and boil for another 1–2 minutes.
- Add the sliced onions and carrot. Cook for 5–10 minutes.
- Season with soy sauce, ketchup, and bulldog sauce. Taste and adjust.
- Then add the Emborg Cooking Cream. Stir to combine.
- Add the udon and simmer until everything is warmed through. Add most of the spring onions.
- Transfer to a serving bowl and top with a layer of Emborg Shredded Mozzarella. Cover and let it sit for a few minutes. The carryover heat will melt the mozzarella cheese.
- Garnish with the remainder of the spring onions right before serving.
