Add all the ingredients marked with 〇 to a pot and heat. Once it comes to a boil, turn off the heat, add the curry roux, cover, and let sit for at least 5 minutes.

In a skillet, add sesame oil, garlic, and ginger, and cook over medium heat. When fragrant, add the cayenne pepper and sauté.

Add the fresh tomato and sauté. Once softened, add the diced tomatoes and cook for about 2 minutes.

Mix the pot from step 1 well to dissolve the curry roux. Add the tomatoes from step 3 and the heavy cream, then heat again. When it comes to a boil, reduce to low and simmer until it thickens to your liking.

Once thickened, pour in the beaten eggs in two additions. When the eggs set, gently stir.

Taste and adjust the seasoning with salt if needed.

Pour plenty of the curry soup over udon noodles cooked to your preferred firmness. Top with green onions to finish.

After finishing the udon, add a bite of rice to the remaining soup and sprinkle with grated cheese to make curry risotto!

Here's a video showing how to make it (YouTube):

https://youtu.be/9GBYEvuwk00

Featured as a trending recipe on August 8, 2022!

Thank you!

For the 2023 limited edition chilled Tomato Egg Curry Udon with soy milk, see the copycat recipe here:

Recipe ID: 21515675