Hey guys, it’s Yuto here from @sudachi.recipes and today I’m sharing one of my favourite udon dishes of all time, Curry Udon!
What is curry udon?
Udon noodles are usually served in a light and thin broth, but curry udon is very different. Although the base of the broth is the same (made with dashi), curry udon is thick and warming, flavoured with curry spice.
Curry Udon Broth
The broth is packed with flavour, here are the main ingredients:
- Curry Powder
- Soy sauce
As you can see, there are lots of Japanese flavours going on in this broth, and the result is a unique curry with a deep umami savory taste. Using soy sauce also makes the curry broth darker in colour.
Curry Udon Ingredients
This dish works best with chicken. You can use chicken thigh if you want the fat to dissolve and add even more flavour to the curry soup, but chicken breast also works great. Curry udon can also be made with pork. If you’re making a vegetarian version, make sure to use vegetarian dashi.
The main vegetables in this dish are spring onions and shimeji mushrooms, but you can also add other vegetables to make it more to your taste. Here are some ideas.
- White onion
- Any mushrooms
- Snow peas
- Aubergine (eggplant)
- Courgette (zucchini)
- Bell Peppers
- Baby Corn
If you’re adding other vegetables, make sure you add them early to ensure they’re properly cooked. If using white onion, I’d recommend sautéing them first, then adding them to the broth at the same time as the chicken.
In Japan, curry udon is usually served with slices of a pink and white Japanese fishcake called “kamaboko” (かまぼこ) and a sweet deep fried tofu called “aburaage” (油あげ). But these can be hard to find in other countries and they’re not necessary for the dish.
If you want to upgrade your curry udon, maybe you can add a boiled egg or something deep-fried like tempura or katsu on top. That’s the ultimate curry udon in my opinion!
One of the best things about this recipe is that you can use any curry powder. It doesn’t have to be Japanese curry roux or anything like that because you’re already getting Japanese flavours from the dashi and condiments.
We used Indian curry powder that contains the following
- Coriander Seed
- Cumin Seed
- Chilli Powder
- Garlic Powder
- Black Pepper
- Bay Leaf
I think this recipe tastes best if you use regular curry powder but if you want to use Japanese curry roux cubes, you can. Use one cube of Japanese curry roux for each tbsp of curry powder. (2 tbsp curry powder = 2 cubes of curry roux)
Udon noodles are thick and chewy noodles made with flour, water and salt.
They come dried, fresh and frozen. Frozen ones are great for their chewiness but any kind of udon works.
The amount of udon we use per person, of course varies depending on which type you buy. Here is how much you will need for two servings.
- Fresh / straight to wok Udon – 400g (14oz)
- Dried Udon – 200g (7oz)
- Frozen Udon – 500g (18oz)
It’s best to cook the noodles separately, check the packaging and follow the instructions.
Once they’re ready, wash them under hot water and divide them into serving bowls. Then you can just pour the curry soup over the top.
I hope you love this dish as much as I do. Let’s get started!Print