Step 1

Heat oil in a frying pan over medium-high heat. Add onion, stirring until softened and translucent.

Step 2

Add the chicken and cook until it is almost cooked through.

Step 3

Add dashi and bring to boil. Skim the excess fat from the surface of the soup.

Step 4

Stir in curry roux, soy sauce, and salt until the roux is fully melted.

Step 5

Mix water and cornstarch to make a slurry (optional). Pour the slurry into the frying pan. Stir together until everything is well combined and thickened. Turn off the heat and set aside.

Step 6

Serve cooked udon in a bowl, pour over the curry, and top up with green onion/scallion.