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!
Disclaimer: This post contains Amazon and Dokodemo affiliate links. Sudachi Recipes earn a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.
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:
- Dashi (Check out my recipe on how to make your own dashi from scratch.)
- Curry Powder (I use S&B brand)
- Soy sauce (I used Kikkoman)
- Mirin (I used Kikkoman)
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
I like chicken the most for this dish, you can use chicken thigh or breast. Curry udon can also be made with pork.
If you're making a vegetarian version, make sure to use vegetarian dashi stock. You can check out my recipe for vegan dashi if you want to try making it yourself too!
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 after sealing the chicken.
In Japan, curry udon is usually served with slices of a pink and white Japanese fishcakes 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 a breaded cutlet 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.
I've tried using a mild Indian curry powder and S&B Japanese curry powder to make this dish, both were delicious.
I think this recipe tastes best made with curry powder, but you can use Japanese curry roux cubes instead if you prefer. Use one cube of Japanese curry roux for each tablespoon of curry powder. (so 2 tablespoon 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 have a great texture 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 / refrigerated 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, rinse 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!