One type of Japanese food that I could eat every day and never get tired of is curry udon. But not just any old Japanese curry udon, it has to be Konaya curry udon! I’m not particularly partial to normal Japanese curry udon and when people ask me what my favourite dish is and I say curry udon, I usually get a lot of confused or surprised looks. However Konaya curry udon is very different from the usual curry udon. The curry soup has a very unique flavour and is boiled thoroughly for three days until it has a thick and creamy consistency. It has a mild spicy and sweet flavour and is supposed to be made from twenty two different ingredients and spices. The udon itself is cooked almost al dente and has a firm and chewy texture.
The curry udon can be eaten plain or with one of several different toppings including prawn tempura, beef with collagen, cheese, boiled vegetables, fried tofu, deep fried rice cake and even tempura banana! I would definitely recommend the prawn tempura as the prawn is big and juicy and always perfectly cooked in a crunchy thick tempura batter. The udon always comes with a small side salad but you can order a side dish of brown rice which is great for eating with the remaining curry soup in the bowl after eating all the udon.
Konaya’s specialty is it’s curry udon but for those who prefer rice, the curry soup can be eaten with rice instead. They have also recently started serving udon with a plain dashi broth but I’m yet to try this as I can never resist ordering the udon with their curry soup!