Curry Udon (カレーうどん)
Curry udon is one of those heartwarming dishes that feels especially satisfying when enjoyed in Japan, particularly in those small, cozy eateries that seem tucked away from the bustling city streets. There’s something special about walking into a hole-in-the-wall shop, where you’re often greeted by the delicious aroma of curry and udon noodles simmering.
These shops are usually run by ojiichans (a term for grandfathers or elderly men), who’ve been perfecting this dish for years. These tiny, unassuming shops usually have only a few stools along the counter or maybe a couple of small tables. The vibe is relaxed, and the ojiichan often works alone or with one other family member, cooking each bowl with practiced hands.
The dish itself is simple yet comforting—a bowl of thick, chewy udon noodles nestled in a rich, savory curry broth that’s seasoned with Japanese curry roux. Japanese curry is mild, slightly sweet, and hearty, so it perfectly coats the udon noodles, creating a harmony of flavors and textures.
Each shop often has its unique twist on the dish, whether it’s the specific blend of curry spices, the thickness of the broth, or additional toppings like green onions, thinly sliced beef, or a sprinkle of togarashi (Japanese chili flakes) for a hint of heat.
At the time I wrote this blog post, I actually had COVID and was stuck inside all day. With the isolation came the challenge of finding something both comforting and convenient to make, and curry udon ended up being the perfect choice.
Here’s a quick guide to making curry udon:
1. In a pot, sauté your preferred veggies & protein.
2. Pour in dashi and add Japanese curry roux cubes and stir until dissolved, creating a thick, flavorful curry broth.
3. While that simmers, cook udon noodles according to package instructions.
4. Add the cooked udon, stirring to coat them in the curry broth. Let them simmer briefly to absorb the flavors.
5. Serve hot, garnished with sliced green onions, togarashi (chili flakes), or a sprinkle of sesame seeds.
How to Make Dashi: Japanese Cooking Stock
There are three main ways to make dashi, each with its own advantages in terms of flavor, ease, and time. I ordered them from most complex to simplest:
- Dashi from Scratch: Traditional dashi, made by simmering kombu (dried kelp) and katsuobushi (dried bonito flakes), is considered the best method. Soak the kombu in water, heat just below boiling, and add katsuobushi. This method is ideal for dishes with the purest flavor.
- Dashi Packets: Dashi packets, resembling tea bags, contain dried kombu, katsuobushi, and sometimes shiitake mushrooms or dried sardines. Just simmer the packet in water for a few minutes for a quick and flavorful broth.
- Instant Dashi (Hondashi): Instant dashi, often called hondashi, is a granulated or powdered form of dashi. Just a spoonful dissolved in hot water creates a quick and flavorful stock. This option is convenient and ideal for busy days.
Japanese Curry
Japanese curry udon combines two beloved comfort foods—curry and udon noodles—into one bowl of deliciousness.
Growing up, my family often had Japanese curry for dinner, usually served over rice. It was a dish that felt like home, comforting and hearty, and it was something we ate about once a week. The rich, savory curry sauce was a staple in our household, and to this day, whenever I visit home, it’s almost guaranteed that my mom has made it for dinner.
What makes curry udon so special is how it takes that same comforting curry and pairs it with the chewy texture of udon noodles, creating an entirely new experience.
Curry udon brings a whole new dimension to curry. The thick noodles soak up the broth, absorbing the flavors and adding a satisfying chewiness that makes every bite feel like a warm, cozy hug. While traditional curry was served over rice in my family, I love how curry udon keeps that same beloved comfort but with the added bonus of noodles.
It’s a fusion of two dishes I hold dear, and every time I make it, I feel a connection to both my roots and the comfort of home.
I recommend using curry roux from Java Curry, S&B Golden Curry, and House Foods Vermont Curry.
Check out my other recipes that use Japanese curry!:
Udon Noodles
Udon noodles are thick, chewy Japanese wheat noodles known for their hearty texture and versatility. They are traditionally served in hot soups, stir-fries, or cold dishes, and come in three main forms: fresh, frozen, and dried.
Fresh udon noodles are soft, with a smooth texture, and provide the best overall experience for dishes like udon soup, where the noodles can absorb the broth–although making udon from scratch at home is quite difficult.
Frozen udon noodles are pre-cooked and then frozen, maintaining much of the fresh noodle’s texture and taste when reheated. Dried udon noodles, while convenient and shelf-stable, tend to be a bit firmer and less chewy compared to fresh or frozen noodles.
When making curry udon, frozen udon is often the best choice. It has a great balance of convenience and texture, and when heated, it retains its chewiness, which pairs wonderfully with the thick curry broth.
My favorite brand, Sanuki or Shirakiku, is known for producing high-quality udon with a satisfying chew, making it ideal for curry udon.
Curry Udon
- Total Time: 15 minutes
Description
Japanese curry udon is a comforting dish of thick, chewy udon noodles served in a rich, savory curry broth, often accompanied by tender meat and vegetables, making it a hearty and flavorful meal.
If you love Japanese curry, check out my other recipes that use it:
Curry Pan
Japanese Curry with Rice
Katsu Curry
Ingredients
- 3–4 cups dashi (alternatively, you can use 3-4 cups water with 2 teaspoons of hondashi)
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 2 cubes Japanese curry roux
- 1/2 yellow onion, thinly sliced
- 1/2 lb thinly sliced beef
- 2 servings udon noodles (I recommend using frozen udon noodles. You can find them at most Asian markets)
- Optional Garnish: Green onions and togarashi (Japanese chili spice)
Instructions
- In a large pot, combine 3-4 cups of dashi, soy sauce, and mirin (add more or less dashi depending on how thin or thick you want your broth to be). Stir to combine and bring to a simmer over medium heat.
- Add the thinly sliced onion to the pot and simmer for 3-4 minutes until the onion softens.
- Add the thinly sliced beef to the pot and cook until it is almost completely cooked.
- Break the curry roux cubes into pieces and add them to the pot. Stir until the roux is fully dissolved and the broth thickens, creating a rich curry sauce.
- While the curry is simmering, cook the udon noodles according to the package instructions (typically by boiling them in water for a few minutes). Once cooked, drain and set aside.
- Add the cooked udon noodles into the curry broth and serve the curry udon hot, garnished with additional toppings like green onions and togarashi if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2
About Kyrié
Hi there!
I’m Kyrié (pronounced kee-ree-ay) the Foodié! I’ve lived in Japan for several years of my life, so most of my recipes are Japanese foods I grew up eating, or other Asian flavors that I love.
Me and my husband Jeff love gardening and are passionate about helping others grow their garden, too!
Feel free to follow me on Instagram to keep up with my adventures!
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