Slice the chikuwa diagonally and trim the roots off the kaiware sprouts.

Heat half of the salad oil in a frying pan over medium heat, crack the egg in, and cook to your preferred doneness. Remove the egg from the pan.

Add the remaining salad oil to the pan, heat it, and stir-fry the chikuwa and udon noodles over medium heat until loosened.

Add the seasoning ingredients (sake, curry powder, soy sauce) and stir-fry to combine. Add the kaiware sprouts and mix briefly. Adjust the taste with salt and pepper.