For this recipe, we’re using mostly Asian grocery shop ingredients: curry roux cubes, dashi stock, soy sauce, shimeji mushrooms, and udon noodles.
Frozen udon noodles are the best for this recipe because they get bigger and chewier than dried noodles. You can make home-made dashi stock from scratch ahead of time, or dissolve some dashi stock packets in water to make dashi instantly.