Curry Udon (Video) カレーうどん

This comforting Japanese Curry Udon will satisfy your craving for noodles in an instant. The thick, chewy udon noodles served in a rich, fragrant curry soup is simple enough to serve on a busy weeknight.

Curry Udon (カレーうどん) is a popular menu item in Japan, and has been for a long time. It is lesser-known compared to Curry Rice, but the flavorful curry sauce is just as fulfilling in a soup with udon.

To me, the chewy noodles have a special ability to soothe the soul. When you blanket it with a rich curry soup, you just want to grab your chopsticks and slurp away. Curry Udon is one of the most satisfying noodle soups. It’s easy to whip up in under 30 minutes, too! It’s rich and flavorful, with just a tinge of sweetness in each spoonful.

Ingredients You’ll Need

• protein of your choice – I used bite-sized pieces of thinly sliced pork loin that cooks in seconds; you can substitute chicken, beef, or seafood; for vegan curry udon, use tofu or shiitake mushrooms
• onion
• green onions (scallions) – for garnish
• udon noodles – read more about it below
• dashi (Japanese soup stock) – make Awase Dashi or use a dashi packet or powder; for vegans/vegetarians, make Vegan Dashi
• Japanese curry roux – use store-bought Japanese curry cubes or make your own; read more about it below
• soy sauce

How to Make Curry Udon

Make this satisfying noodle dish in under 30 minutes! Here’s an overview of the instructions:

1. Make the dashi in a saucepan or pot.
2. Stir-fry the onion and protein of your choice in a frying pan with neutral oil.
3. Add the dashi and curry roux to the pan and simmer over medium-low heat.
4. Boil the udon noodles in a large pot of water and drain.
5. Serve the noodles in individual bowls. Pour the curry soup on top.

What is Japanese Curry Roux?

Japanese curry is quite different from Indian and Thai curries and is suited the Japanese palate. It is thicker, milder, and sweeter, with a stew-like consistency. It’s ideal for curry novices or those who prefer a gentler, sweeter flavor.

For this quick curry recipe, I take the convenient route with store-bought curry roux. Nowadays, you can even find the rectangular packages of Japanese curry roux at major American grocery stores. Look for it in the Asian or global food aisle.

It’s also possible to make your own from scratch! Homemade curry roux is easier to make than you might think and keeps well in the freezer. You need just five ingredients—butter, flour, Japanese curry powder, garam masala, and (optional) cayenne pepper. I recommend S&B brand curry powder for an authentic taste.

Which Udon Noodles to Use

Thick and chewy udon noodles are so delicious! You can choose from frozen, refrigerated, or dried udon noodles. However, I only recommend getting frozen udon noodles (choose one called “Sanuki udon”) or dried udon noodles as they have a better texture than refrigerated udon noodles.

You can also make homemade, fresh udon noodles from scratch! It’s easy and fun, and the delicious handmade noodles are far superior to store bought.

Make Cold Curry Udon in the Summertime!

In the middle of summer, try Cold Curry Udon! It’s a refreshing main course to enjoy during warm weather.

Other Delicious Curry Recipes

• Seafood Curry
• Sapporo Soup Curry
• Curry Bread

Curry Udon

4.78 from 154 votes

Thick, chewy udon noodles served in a rich, fragrant curry soup, this Curry Udon will satisfy your noodles craving in an instant. Bonus: It’s simple enough to throw together on a busy weeknight.

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Video

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Servings: 2

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ½ onion (5.7 oz, 162 g)
• ▢ 2 green onions/scallions (for garnish)
• ▢ 1 Tbsp neutral oil
• ▢ 6 oz thinly sliced pork loin (cut into bite-sized pieces; you can substitute your choice of protein)
• ▢ 1 Tbsp sake
• ▢ 3 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
• ▢ 2 cubes Japanese curry roux (2 oz, 50 g; or make homemade Japanese Curry Roux)
• ▢ 2 tsp soy sauce
• ▢ 2 servings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients. Break the boxed roux into cubes and use 2 cubes Japanese curry roux (keep the leftovers in an airtight container and store in the refrigerator/freezer for 1–3 months). Prepare 3 cups dashi (Japanese soup stock) using your preferred method.
  
• Thinly slice ½ onion and 2 green onions/scallions. Set aside the green onions for garnish.
  
• Preheat a medium pot or Dutch oven (I used a 2.75 QT Staub) over medium heat. When the pot is hot, add 1 Tbsp neutral oil. Next, add the onion slices.
  
• Sauté the onion slices for 2–3 minutes. Then, add 6 oz thinly sliced pork loin that you‘ve cut into bite-sized pieces.
  
• Cook the meat until it‘s barely pink. Next, add 1 Tbsp sake.
  
• Add the dashi to the pot and cover with the lid. Reduce the heat to medium low and cook for 5 minutes.
  
• When simmering, skim off the scum and fat from the stock with a fine-mesh skimmer and continue to cook.
  
• Meanwhile, start boiling a large pot of water for the udon.
  
• After 5 minutes of simmering the stock and meat, turn off the heat. Next, put a cube of curry roux in a ladleful of hot stock.
  
• With chopsticks or a spoon, dissolve the roux cube completely in the ladle, then release it to the soup. Repeat with the next cube. Tip: You don‘t want to eat a chunk of undissolved curry roux, so take your time to dissolve it completely.
  
• Add 2 tsp soy sauce and mix well. Turn off the heat and cover with the lid to keep it warm.
  
• When the water is boiling, cook 2 servings udon noodles according to the package instructions (for this Sanuki udon, I heated the frozen noodles in boiling water for 1 minute).
  

To Serve

• Drain the noodles and divide into two bowls. Pour the curry soup over the udon noodles. Top with the green onions and serve immediately.
  

To Store

• Keep the leftover curry soup in a glass airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month. Defrost in the refrigerator for 24 hours and reheat in a pot. I recommend cooking the udon noodles just before serving.

Nutrition

Calories: 522 kcal · Carbohydrates: 60 g · Protein: 28 g · Fat: 12 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 56 mg · Sodium: 1046 mg · Potassium: 451 mg · Fiber: 5 g · Sugar: 5 g · Vitamin A: 120 IU · Vitamin C: 5 mg · Calcium: 44 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Japanese

Keyword: curry, pork, udon noodle

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Editor’s Note: This post was originally published on February 13, 2012. A video and new photos were added in May 2020.