This post may contain affiliate links. Please read my disclosure policy.
I’ve been sharing recipes for dishes that were featured in Netflix® Midnight Diner: Tokyo Stories (Here’s Season 1) and I’m close to finishing Season 2. If I have to pick one dish that I was reluctant to try, this Curry Ramen (カレーラーメン) has to be it.
What is Curry Ramen?
You don’t really see “Curry Ramen” as a regular menu at most ramen shops in Japan; however, it does exist. Because having curry AND instant ramen in a combo, it is considered rather Otokomeshi (男飯) or Men’s Meal, which implies all the dishes that men like to cook and eat. Do I hear some chuckles right now?
You can find a version of Curry Ramen featured on the popular Netflix® show – Midnight Diner: Tokyo Stories (Season 2, Episode 8).
As silly or snobbish as it sounds, I wasn’t sure if I wanted to make a recipe for this. The truth is: I haven’t had instant ramen for eons! Then I remember my college days. I also remember seeing big families stocking up on boxes of instant ramen from the store. The brick noodle in the package does have its place in feeding people. It’s survival food, or perhaps emergency food. And I know it’s also comfort food to some.
How to Make Curry Ramen
The Curry Ramen that I’m sharing is my interpretation from the show. I basically followed the method presented by the Master. You’ll need two things:
- Instant Dried Noodles
- Leftover/Freshly-Made Japanese Curry
Let’s get into the details.
1. Instant Dried Noodles
I believe the show used Shio Ramen (Salt-Flavored Ramen). The best Shio Ramen brand that we can get here is Sapporo Ichiban.
You can use other brands of instant noodles, but I recommend choosing a simple flavor that can complement with curry. We’ll be using the seasoning that comes with the package.
2. Leftover/Freshly-Made Japanese Curry
Now, this is the part you’ll transform the instant ramen – the best homemade Japanese curry!
With a rich and flavorful homemade curry, your supposedly instant ramen can easily rival some of the ramen soup from the restaurants. What I did was to make the curry for the previous dinner and save a portion of leftovers to serve with the ramen noodles. It’s really as easy as that!
Add-On Torokeru Cheese – Yay or Nay?
In the drama, one of the diner’s guests, a young girl, asked Master for an add-on topping, which was Torokeru Cheese (とろけるチーズ) or “Melting” Cheese. Torokeru Cheese is a type of Japanese processed cheese that melts easily over hot food.
Since I can’t get the Torokeru Cheese from my Japanese grocery store, I let myself off the hook this time. But either way, I don’t have the desire to top the noodle with the cheese. Go ahead and try if you want to volumize.
A Few Tips for Making Curry Ramen
- Loosen up the curry – If you’re using leftover curry, it would get thicken overnight. Add a bit of water to loosen up. It’s easier to eat with the ramen.
- Use the package seasoning for the soup – The Japanese curry is used as a ‘topping’ in this recipe, so we’ll be using the convenient packet seasoning as the soup base. This gives the noodles some liquid and flavors to mix in with the curry. I understand if you decided to ditch the seasoning altogether but do add in some light-flavored broth to give the noodles a lift. Feel free to customize!
- Eat immediately! – These ramen noodles absorb the soup fast, so be ready to eat right away once it’s cooked.
Already have some instant ramen in your pantry? I hope you have fun trying this recipe out! Or make the Curry Ramen when you’re going to watch the Episode on your Netflix Night.
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Curry Ramen from Netflix Midnight Diner: Tokyo Stories
Ingredients
- 1 package instant ramen noodles (I recommend Sapporo Ichiban brand of salt-flavored shio ramen)
- 1 serving leftover Japanese curry (your choice; I use Japanese Chicken Curry)
- ¼–½ cup water (or more, as needed)
Instructions
- Gather all the ingredients. Add 1 serving leftover Japanese curry to a pot and stir in ¼–½ cup water to loosen the sauce. Heat over low, stirring often, until steaming hot, a few minutes. If the gravy is too thin, simmer uncovered until reduced. Cover and keep warm.Nami's Tip: Curry sauce thickens into a paste as it cools. It tends to burn while reheating, so thinning it with water helps avoid scorching.
- Add the dried noodles and seasoning packet from 1 package instant ramen noodles to a pot of boiling water. Cook according to package instructions, usually 3 minutes.
- When the dried noodle block begins to moisten, gently loosen and separate the noodles with cooking chopsticks. Continue boiling and stirring per package instructions until the noodles are glossy, pliable, and chewy. Transfer the noodles and broth to a ramen bowl.
To Serve
- Ladle the hot curry sauce on one side of the noodles. Serve immediately.Nami's Tip: In the "Midnight Diner" drama, Master served the curry over one-third of the noodles.
To Store
- Reheat and serve only the portion of leftover curry you plan to eat, as repeated reheating diminishes its quality and safety. Cool and store any leftover curry within 2 hours of reheating. Refrigerate for up to 3–4 days from the initial cook date, or freeze for up to 1 month.
Nutrition
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
Did you make this recipe?
Tag @justonecookbook on Instagram so we can see your delicious creation!