Curry Udon Hot Pot recipe - ingredients, nutrition and when to eat it
Udon noodles, vegetables, and chicken simmer together in a rich curry broth in this hot pot dish. It is a cozy and satisfying lunch or dinner for a cold day.
Japanese · 25 minutes to cook
Tips: Lower the heat before adding the curry powder to keep it from sticking to the bottom of the pot.
Tips: Udon noodles can become mushy if boiled too long, so add them at the end and heat them just until warmed through.
Tips: For a thicker broth, add about 5 g more curry powder.
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Ingredients (1 serving)
- Boiled udon noodles — 200 g
- Boneless chicken thigh — 80 g
- Curry powder — 25 g
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Cabbage — 50 g
- King oyster mushroom — 40 g
- Green onion — 15 g
- Water — 350 ml
- Mirin — 1 Tbsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp