Japanese Curry Udon

By: MeganPosted: 14/10/2024 Updated: 14/10/2024
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

Chewy plump udon noodles swimming in a delicious Japanese curry broth. This comforting and delicious Japanese curry udon will satisfy your noodle cravings in under 30 minutes!

Japanese Curry Udon

This Japanese curry udon features rich, warm Japanese curry broth, thick, chewy udon noodles, thinly sliced beef, carrots, and sweet slightly caramelized onions. The thick and flavorful Japanese curry hugs every noodle for a perfectly tasty bite. This curry udon noodles recipe is my favorite cozy easy weeknight recipe that can be made in under 30 minutes!

What is Curry Udon?

Curry udon (カレーうどん) is a popular Japanese dish that combines Japanese curry and udon noodles. This warm and comforting dish features freshly cooked udon noodles served in a thick, Japanese curry broth and a protein—beef, chicken, or pork.

This curry udon recipe uses pre-made Japanese curry roux and instant dashi broth powder which makes it super easy to make and is ready in under 30 minutes. You can serve these hearty Japanese curry noodles for lunch or dinner.

A pair of chopsticks wrapped with udon in a bowl of Japanese curry.

Ingredients

You can find all of the ingredients for this Japanese curry udon recipe at your local Asian or Japanese grocery store.

  • Thinly Sliced Beef: can be found at any Asian grocery market in the shabu shabu section. You can use any cut of beef you’d like.
  • Yellow Onion: adds a sweet aromatic, umami flavor to the curry udon broth.
  • Carrots: carrots add nutritious vitamins and fiber while also adding a touch of sweetness.
  • Dashi Broth: dashi broth adds a complex level of umami and comfort. You can instantly make dashi broth with dashi powder and water. See the expert tips below for the ratio.
  • Japanese Curry Roux: is a sweeter, milder, and thicker curry than Indian and Thai curries. I used the brand Kokumaro, but you can choose whichever brand you’d prefer.
  • Soy Sauce: adds a touch of umami saltiness. Taste to adjust the soy sauce as needed.
  • Mirin: or rice wine adds a sweet and tangy flavor.
  • Honey: adds a touch of natural floral sweetness.
  • Frozen Udon Noodles: yield the best texture and freshest tasting udon. Make sure to not overcook the noodles to maintain their signature chewiness.
All the ingredients for making Japanese curry udon organized and labeled in bowls.

Substitutions and Additions

Substitutions

  • Broth: instead of dashi broth, you can alternatively use your choice of stock, such as chicken, beef, or vegetable broth. Make sure to use low-sodium stock.
  • Sugar: instead of honey, you can alternatively use brown sugar, or sugar as a sweetening agent.
  • Udon: instead of frozen, you can use dehydrated or packaged vacuum-sealed udon.

Additions

  • Garlic: for added aromatics and flavor, add minced garlic.
  • Potatoes: for a heartier dish you can always add diced potatoes.
  • Soft-boiled egg: for added protein and a delicious garnish.

How to Make Curry Udon

Here are the step-by-step instructions for how to make this Japanese curry udon recipe in under 30 minutes! See the recipe card below for the detailed measurements and instructions.

  1. In a medium pot over medium heat, heat 2 tablespoons of cooking oil until hot. Next, add the sliced onions and saute for 3-4 minutes or until softened and lightly browned.
  2. Next, carrots and cook for about 2-3 minutes until the carrots are just tender. Push everything to the side and then add the beef. Cook until just done, about 1-2 minutes.
Carrots, onions, and sliced beef cooked in a large stock pot.
  1. Add the dashi broth, soy sauce, and mirin. Cover and bring to a simmer over medium heat. Skim the scum off the stock and simmer for 3 minutes.
Skimming the broth to remove the scum on top.
  1. Scoop about 1/2 cup of stock in a mixing bowl and mix in the chopped curry roux until dissolved. Then add the dissolved curry back into the soup and mix until combined. Simmer the soup until the soup has thickened. Then add the honey and mix until combined.
  1. Bring a large pot of water to a boil. Cook the udon according to the package instructions.
Frozen udon noodles being cooked inside a large pot of water.
  1. Place the udon in a bowl, ladle the Japanese curry in, and garnish with chopped green onion.
A close up shot of a bowl of Japanese curry udon.

Expert Tips

  • Instant dashi broth. Mix 3 teaspoons of instant dashi broth like Hondashi with 3 cups of water until dissolved to create instant dashi broth.
  • Skim the scum when boiling the dashi. When boiling the beef in the dashi, the scum will float to the surface. Make sure to skim the scum for a clean-tasting broth.
  • Measure curry roux by weight. I used about 3 squares of Kokumaro curry, but since different types of curry are cut into different sizes and shapes, and measure the curry by weight for the best accuracy.
  • Chop up the curry roux to aid in dissolving. Chopping up the curry roux will allow the curry to mix with the dashi broth quickly and prevent having any large pieces of roux in your udon.
An overhead view of a table with bowls of Japanese curry udon.

Storage Instructions

You can store the Japanese curry udon noodles in an airtight container in the refrigerator for up to 4 days.

Reheat: you can either heat the curry udon covered over medium heat on the stove-top until warm or in a microwave covered until warm.

Pairing Suggestions

You can pair this comforting Japanese curry udon with the following pairing suggestions.

Frequently Asked Q’s and A’s

What type of udon do I use?

The best tasting udon is the frozen udon packs that are typically found in the frozen aisle at most Asian grocery stores. However, you can use dried udon as well!

How do I make dashi broth?

You can use either instant dashi powder or create dashi from scratch by boiling kombu seaweed and smoked bonito flakes. I used an instant dashi powder called Hondashi and mixed 3 teaspoons in 3 cups of water to make the dashi broth.

What kind of Japanese curry roux do I use?

Pre-made Japanese curry roux comes in various spice levels and sizes. I like to use Kokumaro Medium curry roux, but you can use whichever brand and spice level you prefer.

Can I use other proteins for my Japanese curry udon?

Yes! You can customize your curry udon by using other proteins such as chicken or pork instead. Make sure to cook the protein until done before adding the broth.

Curry Udon Recipe

A bowl of Japanese curry udon surrounded by table settings.

Japanese Curry Udon

5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Chewy thick udon noodles swimming in a delicious Japanese curry broth. This comforting and delicious Japanese curry udon will deeply satisfy all your udon cravings in under 30 minutes!
Servings: 2 servings
Print Recipe

Ingredients

  • 8 oz thinly sliced beef
  • ½ medium yellow onion thinly sliced
  • 2 large carrots cut into 1 inch pieces
  • 3 cups dashi broth see below
  • 50 g Japanese curry roux chopped about 3 cubes
  • 1 ½ tablespoon soy sauce
  • 1 tablespoon mirin
  • ½ tablespoon honey
  • 2 servings (1 lb) frozen udon noodles

Garnish

  • 2 stalks green onion chopped

Instructions

  • Cook the onions. In a medium pot over medium heat, heat 2 tablespoons of cooking oil until hot. Next, add the sliced onions and saute for 3-4 minutes or until softened and lightly browned.
  • Cook carrots and beef. Next, carrots and cook for about 2-3 minutes until the carrots are just tender. Push everything to the side and then add the beef. Cook until just done, about 1-2 minutes.
  • Add the remaining ingredients. Add the dashi broth, soy sauce, and mirin. Cover and bring to a simmer over medium heat. Once it reaches a simmer, skim the scum off the stock and continue cooking for 3 minutes.
  • Mix in the curry roux. Scoop about 1/2 cup of stock in a mixing bowl and mix in the chopped curry roux until dissolved. Then add the dissolved curry back into the soup and mix until combined. Simmer the soup for 2 minutes or until the soup has thickened. Then add the honey and mix until combined. Taste and adjust the seasoning with more soy sauce or honey if needed. Remove from heat, cover, and set aside to keep warm.
  • Cook the udon. Bring a large pot of water to a boil. Cook the udon according to the package instructions. Drain and set aside.
  • Serve. Place the udon in a bowl, ladle the curry, and garnish with chopped green onion. Serve immediately when warm. Enjoy!

Notes

  • Instant dashi broth. Mix 3 teaspoons of instant dashi broth like Hondashi with 3 cups of water until dissolved to create instant dashi broth.
  • See “Expert Tips” section above for more guidance.

Nutrition:

Calories: 407kcal | Carbohydrates: 22g | Protein: 34g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 2178mg | Potassium: 937mg | Fiber: 4g | Sugar: 13g | Vitamin A: 14281IU | Vitamin C: 10mg | Calcium: 197mg | Iron: 4mg

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