As the name suggests, Curry Udon is the combination of Japanese curry rice with udon noodles. The fusion of these two popular dishes creates a big of bowl of comfort that everyone will love. Combining the rich, aromatic, and subtly sweet flavour of curry with the thick and chewy noodles of udon, this dish offers a delightful blend of textures and tastes. Whether you’re looking for a quick weeknight meal or wanting to impress your guests with a flavourful and satisfying yet simple dish, this authentic Japanese curry udon recipe is sure to deliver.
What is Curry Udon?
Curry udon is a mouthwatering Japanese dish that combines two popular Japanese dishes: curry rice and udon noodle soup. Switching out the rice for thick and chewy udon noodles creates a different dining experience and a delicious fusion of dishes.
Curry Udon Ingredients
Udon is Japanese wheat noodle. It is usually a thick and chewy noodle served both hot or cold. It’s a very popular noodle in Japan and is accessible in most major cities around the world. If you can’t access it then you can make it yourself with simple ingredients following this recipe.
Udon comes in many different forms: fresh udon noodles, 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 and just need to be thawed and heated in boiling water for 1 minute.
I usually keep it simple and just use onion but feel free to add whatever vegetables you like. Other common curry ingredients are potato and carrot but you could also add green peas, broccoli, peppers, garlic, and more.
Whether you’re a meat lover or prefer plant-based options, there are numerous choices available that will work well in curry udon. Popular protein options include beef, pork, chicken, tofu, and aburaage (fried tofu).
Japanese curry roux
Known for its rich and aromatic taste, this unique blend of spices and herbs serves as the foundation for creating delectable Japanese curry dishes. Unlike curries from India, Japanese curry is not spicy and has a subtly sweet flavour.
Made from a combination of carefully selected ingredients such as bonito flakes, kombu seaweed and shiitake mushrooms, this savory dashi stock boasts a rich umami flavor.
chopped scallions, and shichimi togarashi
How to make Curry Udon
Slicing and Dicing! First things first – prepare all your ingredients. Thinly slice the protein of your choice and the onion. Chop the scallions finely, and set aside half a cup of green peas if desired.
Make curry base udon broth
- Heat a tablespoon of vegetable oil in a large pot over medium heat. Add the sliced onions and protein of your choice. Stir-fry until the onion turns translucent and the protein changes colour.
- Pour two cups of water into the pot, allowing it to mix with the protein and onions. Bring the mixture to a gentle boil.
- Add instant udon soup powder, and 2 pieces of curry roux. When all the roux has dissolved and the soup has thickened, turn the heat off.
Cook Udon Noodles
Serve them all together
Tips for Making Curry Udon
- Cook the noodles just right: Udon noodles play a crucial role in this dish – their chewy texture complements perfectly with the rich curry sauce. Follow the package instructions carefully while cooking them to ensure they retain their desirable texture.
- Enhance Your Broth: To create a well-balanced broth, start by preparing a flavorful base using ingredients such as dashi stock, and opt for Japanese brand curry roux. Japanese brand curry roux offers various levels of spiciness and richness.
A : These thick wheat noodles are known for their chewy texture and ability to absorb flavors from accompanying sauces and broths. While curry udon can shine on its own, pairing it with the right side dishes can elevate your culinary experience to new heights. Some delectable side dish options that perfectly complement curry udon are pickled daikon, umeboshi, yuzu daikon, cucumber sunomono, asian cucumber salad, and goma-ae.
A : This particular recipe is not vegan friendly however it can be made to be a vegan-friendly option. This recipe includes ingredients such as fish-based broth and protein options like beef and chicken etc, however, there are plenty of alternatives available. By substituting the broth with vegetable-based options and choosing plant-based proteins, vegans can enjoy a delicious bowl of curry udon.
- 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.