Hi SNL, yep, neither of those are real brewed mirin (glucose syrup is just another way of saying "sugar water"). Using Shaoxing + sugar will make a fine substitute for mirin (it's pretty close in flavor).

Hi Anna, I've recorded your request for a vegetarian version of this dish. As for Chunou sauce, please read the headnotes which contains an explanation of all of the ingredients in this dish.

Oh and I would like the recipe without all the mushrooms which you suggest in the first comment. I never got mushrooms at home, so I would end up never doing the recipe. Perhaps I could go with Chicken Broth Powder? (I'm from germany, that's all available here) But I think it could taste delicious without mushrooms because the dashi got umami and all the spices .... mmmyamm myamm got hungry here

Hi Marc,

I would like to read a vegetarian version. I always got dashi from kelp and katsuobushi, but I don't eat a lot of meat and almost never got one at home. So I would like to know a tasty version which I could make really fast without meat.

What is Chuno Sauce? I never read that in a japanese recipe before, but would love to learn.

Thank you

Hi Naomi, you're welcome! Mutton is more tough than chicken so it would only work in this recipe if it were sliced very thinly (1mm in thickness). The other option is to cook it for much longer in the soup, but you will probably need to cook the soup for over an hour, which would also mean you'd need to add more liquid to make up for the evaporation that will occur during that time.

thank you so much for bringing new ideas for the curry. Can I cook mutton in the same way instead of chicken?

You're welcome, I hope you enjoy it!

I have never tried such curry but now after reading about it, I am gonna to make this at my home. i am sure it will as deliciuse as I am assuming. Thanks for sharing such amazing recepie.

Hi Tara, thanks for the details. I'm not familiar with this brand, but it looks like it's a pre-boiled shelf stable udon. This is a little unusual because preboiled noodles are usually sold either refrigerated or frozen here in Japan. I'm not sure if the way they process these noodles to make them shelf stable has anything to do with the taste, but that's one possibility or it could just be the type of flour they use. Here is the brand of flour I use for my udon noodles. https://www.amazon.co.jp/-/en/dp/B07Q6ZZVXB/ref=sr_1_11?dchild=1&keywords=うどん小麦粉&qid=1634044672&sr=8-11