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
Units
Scale
- 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