Curry udon is what Japanese udon shops serve on cold days: thick noodles in a velvety curry broth that clings to every strand. It's thinner than curry rice sauce and built on dashi, so it tastes deeply savoury rather than just spicy.
The shortcut is a block of Japanese curry roux, loosened with dashi, soy sauce and mirin. Everything else is a handful of chicken, an onion and a packet of frozen udon.
Wear a dark shirt. Slurping is mandatory.
