This is the Daikoku Thick Curry Ramen.
Each bowl comprised a block of fried rice noodles and a packet of powdered soup, which included ingredients like powdered potatoes, cabbage, curry flour, salt, sugar, spices, seasoned ground meat (chicken, pork), chicken extract, pork extract, soy sauce, yeast extract, corn, red pepper, and onion.
To prepare the noodles, 450 mL of hot water was added to the dried noodle cake and the seasoning sachet’s contents, and then left to sit for 5 minutes.
The noodles exuded a delightful fragrance reminiscent of Japanese curry, characterized by its subtle umami-rich and savoury quality, distinct from the more heavily spiced Indian curries. Upon tasting, the noodles offered a satisfying texture, falling between bouncy and al dente, avoiding the risk of being overly mushy. The soup assumed a progressively thicker consistency, particularly as it cooled down. This increased viscosity allowed the soup to evenly envelop all the noodles, serving as excellent carriers for the curry. The corn kernels proved juicy and sweet, while the dehydrated ground meat contributed subtle bits of texture. In sum, these instant noodles delivered an enjoyable experience, featuring a commendable texture that harmonized well with the curry-infused soup, which struck a suitable balance in thickness while maintaining its flavourful character without overwhelming the palate.
This Daikoku Thick Curry Ramen contained 105 g. it was produced in Japan and purchased in Sydney, Australia in 2023.