Go Back
–+ servings
Japanese Curry Udon

Japanese Curry Udon

If you are craving a rich and hearty udon dish, Curry Udon is definitely worth trying. Combining the richness of Japanese curry with the deep umami of udon noodle soup, it offers a comforting and savory experience that is sure to satisfy both noodle and curry lovers alike.
No ratings yet
Print Recipe Pin Recipe
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 onion / scallion
  • 5.3 oz thinly sliced beef
  • 1.8 oz Japanese curry roux
  • 1 Tbsp potato starch or cornstarch
  • 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 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 the Japanese leek into ⅕-inch (5 mm) thick diagonal slices. Thinly slice the green onion diagonally or into rings. Cut the beef into bite-sized pieces.
    curry udon_instruction-3
  • Return the bonito dashi to the pot, add the leeks, beef, and the 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 stir until dissolved. In a small bowl, mix starch with water, then gradually add the mixture to the pot. Reheat the pot and simmer briefly to eliminate any powdery texture from 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. (Since this method can cause uneven heating, it is best to microwave one serving at a time. You can also boil them like the other types of udon noodles.)
    curry udon_instruction-6
  • Place the noodles in bowls and pour the curry soup over them. Loosen the noodles with chopsticks, then top with the green onions.
    curry udon_instruction-7

Notes

  • If you already have udon broth (bonito dashi or another type of dashi), start from step 3. In that case, use 2 ½ cups (600 ml) for 2 servings.
  • This dish is not suitable for storage because cooked udon noodles tend to lose their texture over time, making them less enjoyable. The curry soup itself can be stored for up to 2 days.

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
Keyword: curry roux, dashi, udon noodles
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.
QR Code linking back to recipe