Noodle night: Emiko Davies’ recipe for vegetable udon curry

A comforting bowl of soupy curry noodles that’s ready in well under an hour

As in many Japanese families, we had curry regularly when I was growing up. It was the standard Japanese curry of potatoes, onion, carrot and pork, usually thickened with S&B Golden Curry blocks. It made a weekly appearance in our house, and now I regularly make it for my own family, too. However, my kids are a little fussy: one likes it with tonkatsu on top and the other doesn’t want any meat at all. So I now make curry with no meat in it, and more vegetables, which means that I have to make only one version (and whoever wants to add tonkatsu can do so!).

This recipe is an edited extract from The Japanese Pantry, by Emiko Davies, published by Smith Street Books at £30.