Thick chewy udon noodles soaked in a rich, fragrant curry sauce, this Curry Udon will satisfy your noodles craving in an instant! Bonus: it’s simple enough to throw together on a busy weeknight.
Curry Udon (カレーうどん) has been a popular menu item in Japan for a long time. It is lesser known compared to curry rice, but the creamy curry is just as fulfilling when you enjoy it with udon. And to me, the silky noodles have a way to soothe the soul in a comforting way unlike the other. When you blanket it with a rich curry sauce, you just want to grab your chopsticks and slurp away.
Japanese Curry Roux for Curry Udon
Since the Japanese have a tendency of adapting other cuisines to suit our palate, you can expect Japanese curry to be quite different from Indian curries or Thai curries. It is thicker, milder and sweeter, with a stew-like consistency. An ideal curry for curry beginner, or for people who prefer a gentler, sweeter flavor.
To make the curry sauce, we’ll need to make curry roux. Homemade curry roux from scratch is of course the best, but there’s always an option of using the convenient store-bought curry roux when needed. Since it’s going to be a quick curry recipe, I take the easy route this time. Nowadays, you can even find the rectangular packages of Japanese Curry Roux sold at major American grocery stores.
I used thinly sliced pork loin in the recipe as it cooks in seconds, but feel free to use your choice of protein. A quick stir fry is all you need, and once the dashi is ready, mix in the curry roux. While you’re doing this, cook up the noodles in another pot for 2-3 minutes, and everything will be ready to go. A satisfying noodle dish whipped up under 30 minutes.
This curry udon is rich and flavorful, with just a tinge of sweetness in each spoonful.
And for the summer, here’s the cold version!
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- 3 cups dashi
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
- ½ onion (sliced)
- ½ lb thinly sliced pork loin (or your choice of protein) (cut into small pieces)
- 1 Tbsp sake
- 2 cubes Japanese curry roux (Roughly 40 g total. See Notes for homemade recipe)
- ½ Tbsp soy sauce
- salt (kosher or sea salt; use half if using table salt) (to taste)
- 2 packages Udon noodles (I use frozen sanuki udon)
- 1 green onion/scallion (finely chopped)
- Korean Chili Thread (optional)
Gather all the ingredients. For curry roux, you will need to break into cubes and use 2 pieces. Prepare dashi.
In a large frying pan, heat oil on medium-high and sauté onion until soft, about 7-10 minutes.
- Add your choice of meat/seafood in the pan and increase the heat to high. Stir fry until the meat/seafood is almost cooked through.
- Add dashi stock and sake in the pan and bring it to a boil.
- When boiling, skim off the scum and fat from the stock. Reduce heat to medium and cook 5-7 minutes.
Turn off the heat and add 2 cubes curry roux. Using chopsticks or wooden spoon, dissolve the roux completely. Heat the curry on medium high for 10 minutes. Make sure you stir once in a while so the curry will not get burnt on the bottom.
Meanwhile, Boil a lot of water in a large pot and cook udon for 2-3 minutes and drain well.
- Add soy sauce and season with salt (optional).
Serve udon in a bowl and pour over the curry. Top with green onion and Ito Togarashi (chili pepper threads).
Japanese curry roux: Homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
A very Happy Valentine day to you my dear….
Have a great time…
Curry Udon looks good, will check Jen’s site…
Will be back tmrw…
Hey Naomi, long time! Hope you are all ready to celebrate Valentine’s with your sweetie. Happy Valentine’s Day, my friend! And thank you for introducing us to Jen and her lovely blog. Curry Udon looks scrumptious, can’t wait to check out the recipe!
I hope you have a wonderful Valentines Day! And I’ve bookmarked the Nama chocolate because I am a big fan of the Royce chocolate but find it hard to get here (impossible really!).
Happy Valentine to you! Curry Udon sounds interesting, and very original!
Ciao
Alessandra
Curry Udon sounds so comforting!!
Oh, I’m already waiting for that recipe!
love curry anything, have a very happy valentine’s day!
Lovely Valentine’s Treats! I’m looking forward to your Curry Udon post 🙂
Happy Valentine’s Day!
Happy Valentines! 😀 I loveeee Japanese curry. We always used to make it at home as it’s quite simple to make and is a very hearty meal. Your photos are beautiful as usual. 🙂
Happy Valentine to you Nami! I have so long did not celebrate a Valentine day, ^_^ Hmm, i’m sure my kid love this curry Udon, will try soon.
Happy Valentine’s Day Nami,
The curry looks amazing and so do the clicks!!!
Ooh Curry and Udon noodles?! This is something I know I will love. Happy Valentines to you too 🙂
I can never say no to curry OR udon! Happy Valentine’s Day!
Curry you say… Mmmmmmm ! Looks lovely and I bet it tasted fantastic!! Wishing you a wonderful Valentine’s Day as well. 🙂
Happy Valentine’s Day to you, too, Nami!!! Gorgeous dish…as yours all are!
This curry udon looks so tasty!
Have a great day tomorrow!
Cheers,
Rosa
Hi Nami!!
I’ve never had Japanese curry before but this recipe looks so delish. Can’t wait to try it.
btw, Happy Valentine’s Day to you! Sorry I haven’t been around much lately. Hope all is well.
XOXO
Very sweet treats for Valentine’s Day! Japanese curry…can’t wait to cook this =)
I HEART Udon! I’ve never had a curry udon, but I’m sure I’d love it (especially with the lovely mushrooms on top!). Happy Valentine’s Day to you and your family! 😀
Happy Valentine’s Day Nami to you and your lovely family. The udon looks amazing. Going over to check it out after I check out those chocolate covered strawberries. So delicious. Have a wonderful day.
Japanese curry is on my list of “things to make” and this big bowl of goodness makes me want to dive in and eat.
Happy Valentine’s Day! The curry udon looks delicious! Curry udon or ramen is one of my goto fast meals using roux cubes. Made from scratch is of course the best but I also appreciate a quick fix every now and then. 🙂
What a great looking curry dish. And I loved your chocolate covered strawberries, too. Happy Valentine’s Day, Nami!
Happy V Day Nami!! Thanks soooo much for guest posting and also for your lovely compliments! I’m so excited to have you over at my blog 🙂
Happy Valentine’s Day Nami! Jon and I are not big on this holiday (though it was a big deal when we were younger, haha!). Trinity did a lot of preparation for her class, she assembled little containers of chocolate and Hello Kitty fake tattoos also little Valentine cards, I will be volunteering at the class party (which is always a riot because those kids say the darnedest things!)
Never had curry noodles, though the whole idea really intrigues me, the recipe looks real simple, I’ve gotta go get some Japanese Curry Roux soon. Which brand and flavor do you suggest?
Hi Cindy (Jeno)! Oh how fun! I’m sure Trinitiy had a fun Valentine’s Day at school. 🙂 The curry roux brand in the picture called “Golden Curry” is very popular and I think you can even find it in American supermarket’s Asian food isle. We buy mild as kids don’t eat spicy food, but you might want to buy “hot” one. There are usually mild/medium/hot, for each brand. For people who are used to eating spicy food, this “hot” level is nothing compared to other cuisine. 😉 My supermarket sells other curry brand and I often buy Kokumaro (こくまろ) Curry.
This is a great combo of flavors. I love udon!
Hi Nami,
Happy Valentines Day to you as well!
Thanks for sharing your Nama Chocolate & Chocolate Covered Strawberry recipe with us. I can’t wait to make it. The udon looks delicious too. Thanks for sharing Jen’s blog with us. =)
Thank you Candice! Happy Valentine’s Day to you too! 🙂
Wow I never had something like this a combination of two Japanese favorites curry and udon. Yum
This udon looks perfect for lunch on this cold and dreary day!
It looks fantastic Nami! Yum!!
Nami, your food is art! What a lovely and simple recipes with beautiful photos to match. Thank you for sharing, and happy Valentine’s Day!
Hi, Nami. It looks lovely, heartwarming and spicy! All I need these days. Oh, and udon is my favourite Japanese noodle type! I’m hopping to the Smoky Wok and see you tomorrow!
Happy St-Valentine! Oh I look forward to discovering this new blog and your recipe looks amazing, never had Japanese curry.
Happy Valentine’s Day Nami, dear!
Onions onions onions. How I love them. And I see you have used quite a bit in this recipe! As you may have heard, Europe is pretty much freezing these days. Wish I’d have your curry to warm me up! 😉
XOXO
Tobias
Happy Valentines’ Day to you and your loved ones … that curry udon looks simply amazing 😀
The warmth of curry spice in a soup-based udon…perfect for the wet, windy weather now.
Happy Valentine’s Day!
こんばんわ！
カレーうどん、、美味しいですよね〜
まだ寒い時期にはぴったりの料理ですよね。
それとイチゴ、、可愛いです〜
素敵なバレンタインをお過ごしくださいね〜
Happy Valentine’s Day!! This looks delicious! I currently have a beef curry in the slow cooker and just love the smell!
Hope you have a wonderful valentines day.
I just checked the interesting recipe on Jen’s site. She does have great photos, your great photos fit in well.
I’ve tried curry noodles in Malaysia and Singapore (I think it was called curry mee etc), unique and delicious.
There isn’t a recipe or photo on your site that I don’t absolutely ADORE! Happy Valentine’s Day to you too Nami, hope you have a lovely day. <3
I love udon, can’t wait for the recipe 🙂
Looks wonderful! Happy Valentine’s Day to you and your family!
Yum yum yum! Going to check it out at Jen’s site!!!
Happy Valentine’s Day to all of you Nami! <3
Happy Valentine’s Day to you too Nami. The udon curry looks amazing – love both the flavours and textures, and those saffron threads! Hungry!
Hi Martyna! They’re actually not saffron and they’re Japanese red chili pepper threads. 🙂
Hi Nami, Happy Valentine’s Day to you and your family! You are such a sweetheart!
Beautiful curry, Nami! Looks really flavorful and I love the saffron on the top… Looks really pretty! I hope you have a lovely day with your family…
Hi Marsha! It’s actually not saffron and they’re Japanese red chili pepper threads. 🙂
happy valentine’s day to you.
i’ll give my jump to jen’s blog and check it out 🙂
Happy Valentines Day, Nami! (hug) <3
Happy Valentines Day Nami 😀
Oh, Nami! This looks delicious! I love noodle soup bowls and this one is stunning! Happy Valentines Day!
Happy Valentines Day Nami! 🙂 I hope you have a great day.
Unfortunately I don’t like to eat curry, but I must say that your recipe look nice and easy to make!
p.s hehe yes, you’ve got me about the nama chocolate.. it’s so delicious and we really can’t get that here in Sydney!
I didnt know japanize curries existed! I d love to try your recipe out nami, looks very appetizing. I ll go and visit your guestpost. =)
Happy Valentines day to u too!
This looks so amazing Nami!! I’ve pinned it to try to make some time. Happy Valentine’s Day!
Happy Valentines Day to you too Nami.
Your recipes are always so appealing.
🙂 Mandy
Happy Valentine’s Day Nami 🙂
Thanks for sharing the Valentine recipes before and the curry udon is great so easy and YUMMY ~
Yup! I love a good curry udon- you are really a good teacher with the photos as well. Happy Valentine’s day!
Nami, I love staring at your step-by-step photos. You make all the recipes seem so easy! (Udon still looks even more extraordinary than yesterday!). Happy Valentine’s Day!
Oh…yes I did miss your last posts..the chocolates and those cute little strawberries..hopping to read through.
Happy valentine, Nami!
A Happy Valentine’s Day to you! Your udon looks fabulous!! It makes my mouth water!
Just discovered your blog, that curry sounds so good. Happy Valentine Day!
Happy Valentines Day, Nami. Gorgeous bowl of noodles. Big fan of curry.
I absolutely love udon soup, and this twist has really got me excited. You are so wonderful!
Nami, I love udon…the texture is just so good, kind of chewy…now I have to try it with curry…and I know that my husband will like it since he loves curry dishes, so why not please both of us?
Happy Valentine’s Day 🙂
Udon is one of my favourite noodles. I like fat, chewy noodles. Love the curry broth, too. Delish, Nami!
Happy Valentine’s Day Nami – I’ve never heard of curry udon before – or maybe I have, I can’t remember, but it sounds delicious. Udon, curry – I love them both!! As always you astound me with your beautiful dishes… this must have been a real treat to eat!
Curry looks fantastic.
Enjoy your evening.
Nami-san, Curry udon is one of my son’s favorite dishes from living in Japan. I can’t wait to give your recipe a try. Your mushroom chopstick holder is “totemo kawaii”! Take care, BAM
Happy Valentine’s Day! How funny — we are having udon for Valentine’s Day. But we’re taking the lazy route and getting takeout for a romantic, slurpy dinner at home. 😉
Happy Valentine’s Day Nami! It’s a delicious post as always!
You know – that is so alluring – all I need for Valentine’s Dinner is that flavorful soup – and maybe one chocolate strawberry. Happy day of sweets!
Yay! you posted the recipe. I can’t wait to make this. I love udon and curry. =)
Hi Candice! I’m glad you liked the recipe. 🙂 Enjoy!
Hope you’ve had a wonderful Valentine’s Day Nami! Udon are one of those noodles that I love but never think of buying when I’m at the market. Looks like it’s time to remember! Love your light and healthy soups with SO much flavor! Still haven’t been able to find the dashi packets, so I’m headed to check on-line. I really need to make your dashi stock so I can start making these soups!
Hi Nami
I rarely eat noodles in thick, full of flavors broth but I love curry udon. I don’t know why. Sanuki udon is my favorite too. Thanks for the recipe. Have a nice day!!
One of my hubs’ favourite! I usually just cook the curry first then pour over noodles, will try this method next time! Hope you had a great V-day!
that looks so apetizing!:D
One of my favourite ways to eat Jap noodles, although not all restaurants have it on the menu. I usually make it with soba and top it with some prawn/veg tempura. I will try it with udon next time! 🙂
Oh I love curry and udon! This is a perfect bowl for me!
I didn’t know there was such a thing as Japanese curry. I love reading your blog, cause I learn something new all the time!
Awesome step-by-step instructions and visuals! This is very helpful as I have never made Udon, so the specific instructions are great for an Udon novice like me! Looks like a great recipe, and I LOVE the bowl the Udon is photographed in. Hope you had an excellent Valentine’s Day!
Your Udon looks terrific..another delectable post 🙂
this soup looks DELICIOUS! totally want some right now!
Hi Nami, I hope you had a lovely Valentine’s Day. Udon is one of my favorite noodles. I never tried a curry Udon. But it is music to my ears or is it belly 🙂 Will stop by her blog.
Nami, that is stunning! I made a curry last night and am going to serve the leftovers tonight over udon noodles–it probably won’t be as good as yours, but I’m going to at least steal the noodle idea.
Hope you had a wonderful Valentine’s Day celebration, Nami!
Love both your Nama Chocolate and Chocolate Covered Strawberries…truly perfect Valentine treats! Your Curry Udon looks delicious too!
Looks and sounds fantastic Nami! I’m off to check it out over at Jen’s blog too!
Dear Nami,
Growing up in Malaysia with all its beautiful curries, Japanese food those days used to be somewhat of a luxury. I still think I would choose all the beautiful fresh seafood, classic teppanyaki dishes like beef and king prawns, yakiniku dishes and noodles over a Japanese curry though I believe it would be milder than the fiery ones from South East Asia.
The Ito Togarashi looks so elegant, can you make it or do you buy it from a Japanese grocer? Your bowl is beautiful and I love the mushroom chopstick holder too! 🙂
Hi Chopin! My favorite ramen restaurant puts it on their ramen, and I’m addicted to that beautiful look. I looked and looked in every Japanese supermarket but I couldn’t find, so I asked my mom to send it from Japan. 🙂
I’ve seen dashi stock before but never really knew what to do with it. Now I know :). I really enjoyed reading this recipe
Happy, Happy Valentine Day! I hope it was night of Romance:)) Great looking dish..you know that I am huge fan of Udon noddles and your curry sound delightful!As Always beautiful photos!
Will check the guest post!!!
I love udon noodles. Your curry dish looks delicious. Great ingredients there.
Nami,hope you had a lovely valentine’s day ! Thanks for introducing us to a nice blogger and a wonderful dish 🙂
Oh this sounds so delicious. You’ve done it again Nami. I like to make udon soup, but have never made curry udon. Can’t wait to try. Hope you both had a happy Valentine’s Day Nami and Jen!
LL
I love curry udon but I have not thought of making it! I will give it a try. I can buy most of the things in my regular market even the curry roux!The only thing I can’t get is the red chili threads. I will make this soon. Thank you!
OMG! This udon looks amazing, Nami! I’d love a bowl of this, even today that I’ve already ate too much 🙂
This looks great! I was looking for a warm dinner to make for tomorrow, and I think this is it!
Audra
http://www.oneloudlemon.com
This will be made soon….I have those little curry cubes!
I adore curries and this looks wonderful…will go check out your guest post 🙂
Hi Nami, hope you all had a wonderful Valentine”s Day! This curry udon looks wonderful and so delicious! Love golden curry, I have to use the mild one for my husband. Nice we have a choice!
Nami, I LOVE noodle in a bowl like this one. I just need to get the ingredients and make this soon. Thanks for sharing 🙂 I will check out Smoky Wok, thanks for the intro!
I love udon. I love curry. But I’ve never had them together. So I’m sure it will be a monumental moment when I try this 🙂
I looooooooooooooove udon that too with curry flavor ..I am in.. Seriously I am way too tempted.. Gonna try this for sure..but substituting with TOFU..Yuummm yummm 🙂
Pavithra
http://www.dishesfrommykitchen.com
Sanuki udon is three times more expensive than the udon I normally purchase (some random brands) but since it is recommended, I have decided to give it a go when I plan to try out this curry udon recipe. Oh my, the udon is marvelous! Just as the udon I eat in the fine dining Japanese restaurants. Thank you fore the recommendation, Nami : )
Hi Po! 3 times more expensive? I’m sorry it’s so expensive. 🙁 But I’m glad you gave it a try. I hope your home cooked udon is much cheaper than when you eat out at the restaurant so you can justify your purchase. The texture of sanuki udon is definitely better than regular udon, and once you like sanuki udon, it’s hard to go back to regular kinds. I’m happy you enjoyed it! Thank you for writing, Po!
Yes, you are absolutely right, Nami! I doubt I will satisfy with the usual udon now. The texture of sanuki udon is very much better than the regular one so I guess there’s a price to pay : )
p/s: I couldn’t find Ito Togarashi though, not even in Isetan. Maybe I will fake them by cutting the dried chili into tiny threads next time I cook curry udon : ) They look so beautiful as toppings!
You might want to try dried udon one time. If it’s good quality one, it’s also better than regular packaged udon too. Packaged udon breaks so easily and texture is not my favorite. Hope you have some option of dried udon and sometimes splurge on Sanuki udon. 🙂 I also had a hard time finding in the US, so I asked my mom to send it. She said it was not easy to find either. 🙁
I just made this last night and it was wonderful!! We currently live in Okinawa and have had the joy of having curry udon at one of the local udon restaurants here. I am so glad that I now have a recipe for it! I accidently left out the soy sauce, however, I think the soup did just fine without it. Also I added an extra block of curry roux…. we like curry flavor 😉 This is now my new, go to cold weather comfort food. Thank you, Nami, for this wonderful recipe 🙂
Hi Amanda! Thank you so much for letting me know! I’m so happy you enjoyed this recipe. 🙂 Soy sauce adds a little bit more “koku” (savory flavor) to curry, but it’s not necessary. I just like to play with flavor. Thank you so much for stopping by to let me know! 🙂
Just found your blog while searching for a Curry Udon recipe. I tried it out today with the only difference that I substituted the meat for shiitake mushroom since I didn’t have any meat to use, and it was delicious! Thank you for the wonderful recipe, now I gotta try some others 🙂
Hi Julia! Thank you for letting me know! I’m so happy to hear you liked this recipe. Shiitake has great umami flavor and perfect thing to add in curry! I hope you find some recipes you like on my blog. 🙂 Thanks for writing!
Could I used dried udon noodles instead? Before I buy fresh udon noodles I want to use up more of the dried Udon I accidently bought in bulk. Thought I was ordering soba and ended up with 12 packages of udon to use up.
And this recipe looks fantastic. I love curry. ^_^
Hi Dani! Sure, you can use dried udon noodles and I sometimes use it too! 🙂 12 packs of udon… my daughter will be happy if I have endless stock of udon noodles. Hope you enjoy the curry udon!
I made this tonight and was going to take a picture, but my husband ate everything! He would like to thank you, Nami, for turning me into a Japanese cook!
Ahahaha! Your comment just made my day! I’m glad your husband enjoyed it. Soon you don’t need my recipes anymore and you can make all the Japanese food! 😉 Thank you for your feedback, Christina!
Thanks for the great recipe. I just tried it out and it’s awesome.
Hi Karin! Yay! Thank you for your feedback. I’m glad you enjoyed it! 🙂
Hi Nami,
Your curry udon looks amazing! 🙂
Instead of using a block of Japanese curry roux like you, I really want to try your curry roux recipe.
So I was wondering how many tablespoons/grams of your homemade roux do I need to use for 2 blocks of curry roux ?
Bye, Cassandre.
Hi Cassandre! Thank you so much for your kind words! This curry udon is so good! I hope you get to try this. I haven’t made this with my homemade curry roux yet (I should!), so it’s hard to say… but the curry roux recipe is for one box of store-bought curry roux. So you probably need a few Tbsp. Great thing about making curry dish is that you can add curry roux until the consistency you like. I really like “thick” curry udon (my mom used to make thicker version), but my family likes thinner curry udon. You can adjust how much curry roux to use based on your preference. The homemade curry roux should be enough as long as you don’t exceed using one box of store-bought curry roux. Hope this helps. 🙂
Nami,
Yes, don’t worry, it helps. 😉 I think I get it, not really an exact science but more like cooking with your taste buds and heart, right? how you feel it in the moment… I tried this dish a few times at the restaurant and I like it thick too (finish udon and drink all the dashi like a soup, it’s wonderful =D).
I think I’ll try cooking this curry udon next week. I’ll come back later and keep you updating on the amount of curry roux I used!
Thank you Cassandre! I hope you enjoy! 🙂
So, I’m back ! 🙂
First, I made homemade curry roux according to your recipe. Well… I think I was wrong somewhere. I tried to convert tablespoons in grams and maybe it’s here I made a mistake. Then my roux turned brown after only 5 minutes ; I think I burned it ><'… My homemade curry roux came closer to the one I buy normally at 70-80% maybe? But it was good, not the taste of Japanese curry I expected but good nonetheless! 🙂 I will definitely give it another try.
Now the udon! Obviously, because of my roux, it wasn’t the taste of the one I eat at the restaurant. Same here, 70-80%?
I used for about 30 grams of roux (2 tablespoons?) for 1 block, but my mistake was that I forgot that the curry would thicken so after 4 minutes of heating the curry, it was really really thick and I had to add some water.
Next time, I’ll cook it with curry sauce mix and I will get the right taste! 😉
Hi Cassandra! Thank you so much for writing your feedback. I’m sorry the curry roux didn’t turn out well. Probably 5 minutes is a bit too short so I think your heat was a little too strong. Hope your next curry udon will come out well next time! 🙂
This may seem like a silly question, but I love your soup skimmer. Where did you get it? I can’t find any like it. 🙁
I’m not sure where you are located but if you are in the US, Japanese grocery store/hardware store, or search “mesh strainer” on Amazon. It’s like $5-10.
The Curry Udon was a very nice and fast to make, which was what I just needed for tonight as I was home a bit late. This was also a slightly different way of enjoying curry because of the Japanese seasoning with Dashi stock, Sake and Soy Sauce.
As with other recipies, I was really satisfied with this – 5 stars.
ありがとうございます！
Hi Leo! I’m so glad to hear you liked this recipe! Thank you for the 5 stars! どうもありがとう！
I happen to have a few blocks in the fridge from earlier this week and can’t wait to try this out tomorrow.
Hope you enjoy this recipe Rekha! It’s so delicious! 🙂
Love your recipes Namiko! I’ve recently begun to cook with curry. I was just wondering if instead of curry cubes I could use powder. If so, how much powder per ml of water?
Hi Alan! Thank you so much for your kind words! Sure, you can use curry powder, but you will need to thicken the soup to make it Japanese curry (otherwise, it’ll be curry “soup”).
I suggest to check out this homemade curry roux to make Japanese curry recipe, so you don’t need to use cubes but it’s homemade curry. 🙂
https://www.justonecookbook.com/how_to/how-to-make-curry-roux/
I ended up making this two nights in a row at the behest of my fiancee! This recipe is excellent and really easy to follow. Thank you so much for sharing this delicious recipe!
Hi Brittni! I’m so happy to hear you two enjoyed this recipe! Thank you so much for your kind comment. xoxo 🙂
Hi Nami,
Im wonderinf if you also have a recipe for stir fry kare udon? It was one of my favorites when I was living in Japan.
Thanks!
Hi Carmela! I’m with a Japanese friend now and both of us never heard or tried stir fry kare udon before! That is pretty creative as we have kare pirafu (kind of like fried rice) but not with noodles. We only had “wet” curry udon. I’ll try making it myself. Not sure what kind of flavor the chef used besides curry (since it’s not a common dish, I’m sure he/she created their own version), but I’ll see what I can make. Maybe if it’s good I’ll share one day. 🙂
Hi Nami,
Thanks for another great recipe as always 🙂 I just have a quick question. I made Curry Rice today and there is leftover curry (with meat, carrot and potato). Is there any correct way to dilute the leftover curry to make this Curry Udon?
Thank you very much in advance. Have a nice day!
Hi Selina! Thank you for your kind words! I love the dashi broth in curry so I used it to make this particular curry udon. With leftover curry, you could use dashi or simply water to dilute. Now regarding the amount, it’s up to preference. I actually enjoy thicker leftover curry udon instead of soupy one by diluting just a little bit so it’s not thick sauce like one for curry. But not as thin as “soup”. If you prefer soupy type, then you can add more water/dashi. Flavor should’t be lost. There is no correct measurement as everyone has different amount/thickness of curry leftover and hard to explain. Add liquid on simmer and see the consistency. 🙂 Hope this helps!
Hi Nami! Thanks a lot for the quick response 🙂 However, I only managed to read your reply now as the notification somehow ended up in the Spam mailbox 🙁 (maybe because the email address of the notification is different from the newsletter one). I have marked it as not spam now 🙂
Hi Selina! Sorry it went into the spam folder. I’m using a plugin that send my response to the commenter so I don’t have the control. If you have any further question, feel free to email me. 🙂
Hello Nami,
I just tried your beef udon recipe the other day and my husband simply loves it! The tender sweet slices of beef go very well with the warm soup udon. I then decided next on the menu shall be curry udon!
The curry udon recipe states it is for 1 serving. Will 2 packet udon be too much then? And 3 cups dashi will be how much in volume? 720 ml?
Thank you for sharing all these great recipes. 🙂
Hi Bernice! I apologize for my late response. I’m so happy to hear your husband liked the beef udon recipe. 🙂
Thanks for bringing it up to my attention. This recipe is for two. I think when we were converting the recipe to a different plugin, some of the serving size got changed, and I truly apologize for the confusion. Yes, 3 cups = about 720 ml.
Sorry I couldn’t write you back sooner. I’ve been a bit busy….
If i want to use your homemade recipe for curry roux instead of the 2 blocks, how much do i need?
Hi Anita! It’s hard to say, but I’d say try adding 1/2 Tbsp increment to the soup and taste how thin/thick you want to eat. It’s really up to individual in terms of curry udon’s thickness. Everyone prefers different style… 🙂
Super delicious! Tossed in some carrots and green onion and a little cayenne pepper. Making this again.
Hi Neeki! I’m so happy to hear that you enjoyed this dish! Thank you for trying this recipe and for your kind feedback. 🙂
What do you mean by “2 blocks curry roux?”
Hi Elaine! I apologize for my “loose” measurement for this recipe. What I meant is that storebought-curry roux came in a package like this (https://www.justonecookbook.com/japanese-curry-sauce-mix-roux/).
Each square roux has divided lines (kind of like bar chocolate?), and with hands, you can easily break it into 4-6 smaller blocks/cubes depending on brands. 1 piece (block/cube) is 3 x 3 cm (really roughly) and 20 grams.