Curry Udon
If there’s one dish my family gets excited for, it’s Japanese curry. I love making a big pot of it because not only is it delicious, but it’s incredibly versatile. We usually enjoy it the traditional way, served over a steaming bowl of rice, but the fun doesn’t stop there. One of our favorite ways to use the leftovers is to make Curry Udon the next day. My family knows that when curry is on the menu, they’re in for a double treat, with rich, flavorful Curry Udon just waiting for the next meal.
This recipe will walk you through making a full portion of Japanese curry. With enough for leftovers so that you can enjoy Curry Udon the next day. If you’re just interested in making Curry Udon without the extra curry, simply reduce the curry ingredients by about a quarter to make two servings. Whether you’re a curry lover or new to Japanese comfort food, I hope this recipe brings as much joy to your home as it does to mine.
The Beauty of Japanese Curry and Udon
Japanese curry has a unique place in Japanese cuisine. It’s thick, mildly spiced, and slightly sweet compared to other types of curry. Typically served over rice, it’s a dish that warms you from the inside out. And when you pair it with udon, those thick, chewy noodles soak up the curry broth beautifully, creating a comforting, satisfying meal. Curry Udon is one of those dishes that feels like a treat. Taking the classic flavors of Japanese curry and transforming them into something new and exciting.
Making a Full Pot of Japanese Curry
Whenever I make Japanese curry, I prepare a big batch because it’s so versatile and perfect for leftovers. This recipe will give you a generous portion of curry that you can enjoy over rice. With enough left over to make Curry Udon the next day. For the curry, I recommend using a combination of stew beef or chuck for its rich, tender texture. The curry sauce is thickened with curry roux. And I like to experiment with mixing different brands or spice levels for a deeper flavor. I often blend a hot and medium-hot roux to create the perfect balance. But feel free to adjust according to your taste. Be sure to see our Japanese Beef Curry post to read more about the specifics of making Curry.
Family Tradition
Curry Udon has become a tradition in our home. A little something extra to look forward to after enjoying a big pot of Japanese curry. I hope this recipe brings the same warmth and satisfaction to your kitchen. If you’re a fan of Japanese curry or just love a hearty noodle dish, Curry Udon is a fantastic way to enjoy leftovers and get even more out of a single batch of curry. The combination of thick noodles and rich curry broth is unbeatable!
How to Eat Curry Udon: Slurping Tips and Keeping Clean
Eating Curry Udon is as much a delicious experience as it is a bit of a challenge! If you’re new to udon or Japanese noodle dishes, know that slurping is not only acceptable, it’s encouraged. Slurping the noodles helps to cool them down and enhances the flavor as the noodles pick up more of the rich curry broth. However, with a thick and hearty curry, slurping can get a bit messy, so I recommend taking a few precautions.
Curry can easily splash as you eat, and its deep color can leave stains. For younger kids, an apron or bib is a good idea to keep clothes clean. And I’ve found it’s not a bad idea for adults to wear one too! The traditional way to avoid splattering is to use your chopsticks as a guide, letting the noodles flow through them as you slurp so they don’t flop around. Alternatively, you can lean slightly over your bowl as you eat and use a spoon in one hand to help guide the noodles. However you choose to enjoy it, don’t let the splashes keep you from savoring each bite of this comforting dish.
Curry Udon
Ingredients
Udon soup
Beef Curry
- 2 tablespoon Vege oil
- 450 g stewed beef
- Salt and pepper to taste
- 2 cloves garlic
- 1 teaspoon ginger 5g
- 1 tablespoon butter
- 2 onions 450g
- 2 carrots 200g
- 5-6 Gold potatoes 450g
- ½ apple grated
- ½ cup water
- 1000 ml water
- 2 bay leaves
- 1 box curry roux
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon mirin
- 1 tablespoon honey
Instructions
Curry Beef
- Slice one onion thinly and the other into half-inch wide slices.
- Peel and cut carrots into diagonal chunks.
- Peel and cut potatoes into large bite-sized chunks.
- Soak the potato chunks in a bowl of water for 15 minutes.
- Mince the garlic and ginger.
- Grate the apple using a fine grater.
- Preheat a pot with cooking oil over medium heat.
- Add the beef to the pot and season lightly with salt and pepper.
- Sear for 2 minutes until the sides are browned. Avoid stirring too much to allow it to brown properly.
- Flip the beef once it’s nicely browned.
- Lower the heat and add the minced garlic and ginger.
- Add butter when the garlic and ginger become fragrant.
- Add the thinly sliced onions and sauté until caramelized and translucent (about 8 minutes).
- Add the thicker onion slices.
- Add the carrots and potatoes, stirring to coat the vegetables with oil.
- Add ½ cup of water and close the lid tightly to steam.
- Open the pot occasionally to ensure the bottom is not burning, aiming to check every 2 minutes. If you hear a popping sound, it may mean the water is gone. Add a little water if needed. Repeat 2-3 times.
- Add the grated apple.
- Once the vegetables are tender, add 1000ml of water to the pot.
- Add bay leaves for fragrance, cover, and bring the mixture to a boil for about 30-60 seconds.
- Lower the heat and skim off any scum or foam using a ladle.
- Remove bay leaves
- Turn off the heat and add the curry roux, breaking up the blocks to ensure they dissolve fully. Use two types of curry roux if desired, and gently stir until melted.
- Add seasonings: Worcestershire sauce, ketchup, and mirin.
- Add honey to taste, then simmer for 15 minutes until the sauce thickens.
Udon soup
- Add water to a pot, then add Shiro Dashi, sake, mirin, and soy sauce.
- In another pot, bring water to a boil. Once boiling, add the frozen udon and cook until done (1-2 minutes)
- When the udon is cooked, drain and place it in a bowl.
- Pour the udon soup from step 1 over the noodles.
- Pour warm curry over the noodles.
- Top with green onions, and it’s ready to serve.
