Make the curry soup. Combine the curry powder and flour in a pan and cook over low heat, stirring constantly, until the raw flour smell is gone. Be careful not to let it burn.

Transfer the curry powder and flour mixture to a small bowl. Gradually add 1/2 cup (100 ml) milk, mixing well each time to avoid lumps.

Once combined, pour the mixture into a pot. Add soy sauce, mirin, and 1 2/3 cups (400 ml) dashi stock. Heat over low. Stir constantly until it comes to a boil to prevent sticking.

Once boiling, simmer for about 5 minutes until it thickens to your liking. You can use dashi granules instead of homemade dashi if you prefer.

Prepare the shrimp tempura. For this recipe, a thicker, fritter-style batter works well because it soaks up the soup nicely.

Make the batter: In a bowl, combine egg white, all-purpose flour, cornstarch, salt, and water. Mix well. Adjust the thickness with water as needed.

Peel and devein the shrimp, removing the shells, legs, tails, and vein. Dust with a little extra cornstarch (not listed in ingredients), then coat with the batter from step 2. Fry in oil at 340°F (170°C) until golden. Do not overcook.

Place the warmed udon noodles in bowls and pour the curry soup over them.

Top with shrimp tempura and drizzle with a little heavy cream to finish.

For a video demonstration, visit: http://youtu.be/QUQeFagVrr8