For the Japanese Curry, bring 50 ml of water to a boil in a saucepan. Turn off the heat and add the Japanese Curry sauce and mix until it has melted. When the all of the Japanese Curry Sauce has melted, add 1/2 cup of dashi stock and mix together. Cover for 10 minutes, and set aside. 

For the tempura crumbs, combine the egg whites, all-purpose flour and ice-cold water in a mixing bowl. Gently fold to mix, but do not overmix. It should be a little bit lumpy. In a frying pan, heat oil over high heat and fry the batter in drops to make small size tempura crumbs. Fry until golden and crispy. Remove the tempura crumbs from heat and drain off excess oil. Set aside. 

Bring water in a large saucepan to a boil and season with salt. Cook the udon noodles for only 1 minute, or follow the packaging's instructions. When the noodles are ready, drain off excess water and run cold tap water over the pasta to stop them from cooking and sticking. Set aside.

To make poached eggs, fill 3/4 of a saucepan with water and bring to a simmer. Crack an egg into a small bowl and set aside. When the water is simmering, make a whirlpool in the water by stirring in a circular motion with a spoon. Quickly and gently drop the egg from the bowl into the whirlpool. Let eggs cook for about 3 minutes and remove from water using slotted spoon. Place eggs on a bowl or plate and set aside.

To assemble, put the udon noodles in a serving bowl and pour in the Japanese curry sauce. For toppings, add the poached egg, tempura crumbs and chopped green onions.