Curry Udon, what a combination! Japanese curry and Japanese noodle Udon. Two of the most loved Japanese foods together. Surely this is the ultimate Japanese winter comfort food to cook.
What is Udon?
Udon is Japanese wheat noodle. It is usually a thick and chewy noodle served both hot or cold. You can make it yourself, but because it is a popular noodle in Japan, Udon is readily available from supermarkets and shops in Japan, and probably in most major cities around the world.
Udon comes in many different forms. Freshly made, dry and frozen. In Australia we can get dry udon and frozen udon. I usually get frozen udon from Asian or Japanese grocery stores. Those frozen udon are very convenient. So firstly, just thaw the udon in boiling water for 1 minute.
What’s in Curry Udon?
I usually add chopped onion, thinly sliced beef and scallions for garnishing. However you can put any ingredients you already have in your fridge or to suit your dietary requirements.
For example, if you have pork or chicken in your fridge instead of beef, use protein sources that you have. Just remember to slice it thinly or cut them into small chunks. If you want to make it meatless, you could use A-ge (pronounced “a・gae”) which is deep fried tofu. Finally, you can also add any vegetables you like of course.
Udon soup base is Dashi stock. Usually udon soup consists of soy sauce and mirin. This is the basic udon soup. We need to add curry roux to the base udon soup. This soup will be thinner than a normal Japanese curry.
For busy Japanese people, there are always shortcuts available but don’t compromise taste. The above photo shows commonly available instant udon soup mix and Japanese curry roux. “Higashimaru Udon Soup Stock ” is the soup mix I use for udon soup. For Japanese curry roux, my favourite is “House Java Curry” but Vermont curry is good for curry udon too.
You can make this ultimate Japanese winter comfort Curry Udon in 15 minutes! Curry Udon was this busy Japanese nurse student’s best friend, because curry udon can be made under 15 minutes. We often made this at the Japanese red cross dormitory that we had to live in for three years. So before we went on night shift practice, we ate it to pump ourselves up to survive through the night.
Here is my recipe for Curry Udon. I hope you enjoy this hearty Japanese winter comfort dish. Also don’t forget to check out other Udon noodle recipes such as Tempura Udon, Stir Fry Udon (Yaki Udon) and Cold Udon noodle salad.
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- 150 g thinly sliced beef
- 1/2 onion
- 1 tbsp olive oil
- 2 cups of water
- 1 packet of Udon soup
- 2 pieces of curry roux
- 1 chopped scallions (green shallot) to garnish
- 2 frozen udon noodles
- Slice the beef very thinly and chop the onions.
- Heat 1 tbsp oil in an oven proof frying pan over medium heat.
- Add the chopped onion and cook for a couple minutes.
- Add the beef and cook until the meat colour change.
- Add 2 cups of water and bring it to boil. Remove the scum as often and as necessary.
- Open and empty the instant udon soup packet to the frying pan.
- Add 2 pieces of curry roux.
- When all the roux has dissolved and the soup has thickened, turn the heat off.
- Meanwhile, in a separate pot, bring 2 litres of water to boil and add the udon noodle and cook it for one minute. *1
- Turn the heat off and drain the cooking water.
- Serve half of the udon noodle in a bowl and pour half of the curry soup.
- Garnish with chopped green shallots.