curry udon with prawn tempura

preheat the oven to 180°C

cook two eggs in boiling water for 6 and a half minutes, then drain immediately into cold water. crack the shells and leave inside cold water

slice the onions into thin half moons, and mince the ginger and garlic

into a medium sized pot on medium heat, add butter, 1 tbsp neutral oil, onions and a pinch of salt. cook for 3 minutes.

add miso paste, ginger, garlic, soy sauce, mirin and reduce the heat to medium low and cook for 3 minutes, stirring occasionally. add the stock and bring to a boil

cook the prawn tempura according to your chosen method [airfry or oven]

break up the curry cubes and add to the boiling stock. use a wooden spatula to mix and scrape the base of the pan to catch any clumps. place a lid on, and simmer on the lowest heat for 10 minutes

time to prep the noodles and toppings

finely slice the spring onions and place into a small bowl of very cold tap water. drain water from the spring onions just before serving

carefully roll the eggs on a flat surface to crack the shell, and peel under cold water for easy removal. use a sharp knife to cut eggs in half

place the sesame seeds into a small pan on a medium high heat and toss. as they start to pop and get golden, immediately remove into a mortar and pestle or blender and briefly grind

cook the udon noodles in boiling water for 1 and a half minutes. drain and rinse under cold tap water and portion straight into serving bowls

drizzle a tbsp of sesame oil into the curry, taste for seasoning, and remove from the heat. ladle 3 big scoops of curry onto the udon, and lift the noodles to the surface. top with a mound of crispy spring onions, egg, prawn tempura, sesame seeds and finish with chilli oil