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Japanese Curry Udon

Japanese Curry Udon

If you are craving a rich and hearty udon dish, Curry Udon is the perfect choice. Combining the richness of curry with the flavors of udon noodle soup, it is definitely worth trying.
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Prep Time: 8 minutes
Cook Time: 17 minutes
Total Time: 25 minutes
Servings: 2

Ingredients
 
 

  • 2 servings udon noodles (fresh, dried, pre-cooked, or frozen)
  • 3.5 oz Japanese leek (naganegi) (it can be substituted with regular leek)
  • 1 green onions / scallions
  • 5.3 oz thinly sliced beef
  • 1.76 oz Japanese curry roux
  • 1 Tbsp potato starch or corn starch
  • 1 Tbsp water (for the starch)

Bonito dashi (udon broth):

  • 3 cups water
  • ⅗ cup bonito flakes (katsuobushi)

Seasonings:

  • 2 Tbsp mirin
  • 1 tsp sugar
  • 1 ½ Tbsp soy sauce

Instructions
 

  • Put water in a pot and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.
    curry udon_instruction-1
  • Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi (udon broth) is now ready.
    curry udon_instruction-2
  • Cut Japanese leek into ⅕-inch (5mm) diagonal slices. Thinly slice green onion diagonally or into rings. Cut beef into bite-sized pieces.
    curry udon_instruction-3
  • Return the bonito dashi to the pot, add the leeks, beef, and seasonings (mirin, sugar, and soy sauce), and bring it to a boil. Once boiling, reduce the heat to low and simmer for about 3 minutes, skimming off any scum.
    curry udon_instruction-4
  • Turn off the heat, add curry roux to the pot, and dissolve it. In a small bowl, mix starch with water, then gradually add the mixture to the pot. Heat the pot again and simmer briefly to eliminate the powdery texture of the starch.
    curry udon_instruction-5
  • If using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions. Once cooked, drain them in a colander.
    If using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave on medium power (500W) for about 4 minutes. You can also cook them by boiling, just like the other types of udon noodles.
    curry udon_instruction-6
  • Place the udon noodles in a bowl and pour the curry soup over them. Loosen the udon noodles with chopsticks and then top with the green onions.
    curry udon_instruction-7

Notes

  • If you already have bonito dashi (udon dashi) or another type of dashi, start from step 3. In this case, use 2 ½ cups (600ml) of your dashi for 2 servings.
  • You can store it in the refrigerator for up to 2 days. However, it is recommended to combine the udon noodles with the soup just before eating, as cooked udon noodles tend to lose their texture over time.

Nutrition

Calories: 704.92kcal Carbohydrates: 86.44g Protein: 31.43g Fat: 26.64g Saturated Fat: 11.05g Polyunsaturated Fat: 0.49g Monounsaturated Fat: 6.58g Trans Fat: 0.93g Cholesterol: 55.69mg Sodium: 3129.3mg Potassium: 408.74mg Fiber: 6.57g Sugar: 19.94g Vitamin A: 886.85IU Vitamin C: 7.24mg Calcium: 63.54mg Iron: 2.97mg
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Beef, Dashi, Main Dishes, Noodle Dishes, Vegetable
Keyword: curry roux, dashi, udon noodles
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