Featured Comment
I just did it and ate it. 👍🍲 It is killer…it’s deadly…SO SO SO DELICIOUS…😋 OISHĪ ‼️ ARIGATO GOZAIMASHITA
– @nickykochka (from Instagram)
Maybe you fell for curry udon somewhere in Japan, a cold night, a warm bowl, that thick, savory broth clinging to every noodle. And then you came home with no idea how to recreate it.
This recipe closes that gap. My secret is a simple curry-starch slurry whisked into dashi. It thickens into that signature clingy broth, and the whole thing comes together on one stovetop in under 30 minutes, without any roux cubes!
Curry Udon
Recipe Snapshot
- What is it? A thick, curry-infused Japanese noodle soup. Dashi-based broth thickened with a starch slurry so the curry clings to every strand of chewy udon. A yoshoku-meets-washoku comfort classic.
- Flavor profile: Umami-forward (dashi) + savory depth (koikuchi soy sauce) + aromatic curry warmth; rich but clean, not heavy or greasy.
- Why you’ll love this recipe: It recreates the experience of a small Japanese udon shop on a cold night. The kind of bowl you crave after one taste.
- Must-haves: Dashi stock, Japanese-style (or regular) curry powder, potato starch or cornstarch.
- Skill Level: Easy! One pot, under 30 minutes, no advanced technique.
Summarize & Save this content on:
What is Japanese Curry Udon
Curry udon (カレーうどん) is a Japanese hot udon noodle soup made with thick udon noodles in a curry-seasoned broth. The broth is usually thickened with Japanese curry roux and/or starch (like potato starch) so it turns glossy and clings to the noodles.
It’s similar to Japanese curry rice but differs because the curry is loosened and rebalanced with dashi to become a soup, then thickened so it coats noodles instead of sitting like a stew on rice. Compared with other Japanese udon dishes, which are typically served in a clear, light tsuyu, curry udon is richer, spicier, and designed to stay hot and satisfying.
It’s the kind of dish that fills Japanese noodle shops on cold evenings: comforting, aromatic, and substantial enough to serve as a complete meal. Some restaurants even put tonkatsu or chicken katsu on top for maximum luxury.
Kare Udon Ingredients
- Udon Noodles: Udon are thick, chewy Japanese wheat noodles, sold dried, fresh, chilled, or (my weeknight favorite) frozen, and yes, you can even make homemade udon noodles if you ever feel like a weekend project.
- Dashi Stock: Just like the noodles, flexibility is the name of the game here. Homemade dashi (made with kombu and katsuobushi), a dashi packet, or instant dashi granules all work. If you’re short on time, go with dashi packets over instant granules. They’re almost as quick but give you a cleaner flavor without the extra salt and additives.
- Japanese curry powder: Japanese curry powder is a mellow, aromatic spice blend (think warm and toasty rather than aggressively hot), and S&B’s classic “red can” is a reliable choice. My homemade Japanese curry powder blend is a great runner-up. That said, any curry powder blend you can easily find at your local store will still make a delicious bowl, so don’t let sourcing hold you back from making this tonight.
Substitution Ideas
- Pork belly → Thinly sliced pork shoulder or chicken thigh both workhere. The broth will be slightly leaner but still rich and satisfying. Avoid beef, which tends to clash with the Japanese curry broth flavor. I’d skip beef here (it tends to throw off the curry-udon balance).
- Japanese curry powder → Any unsalted curry powder will do the job nicely. Do not use store-bought curry roux blocks. They contain salt and thickeners that will throw off the broth’s balance and texture.
- Japanese leek (naganegi) → Regular leek or yellow onion are easy swaps that still melt into the curry broth perfectly. Onion will be a touch sweeter, and leek slightly milder, but both taste great.
- Aburaage (fried tofu pouch) → Regular firm tofu cut into thin slices works well, though you’ll miss the spongy texture that soaks up the curry broth. For extra richness, try lightly pan-frying the tofu slices before adding them.
- Shiitake mushroom → Use any flavorful mushrooms you can easily find. Cremini/baby bella or oyster mushrooms are great. You’ll get slightly less depth than shiitake, but the curry still brings plenty of umami.
- Kamaboko fish cake → Any Japanese fish cake such as narutomaki works as a direct swap, or simply leave it out.
- Udon noodles → Since this is a soup-forward dish, soba or even ramen noodles work surprisingly well and still feel right at home in the rich curry broth.
- Potato starch → Cornstarch thickens the broth just as well with no noticeable flavor difference.
- Making it vegan → Switch the dashi to a vegan dashi (kombu and dried shiitake), swap pork for your favorite plant-based protein or extra vegetables, and skip the kamaboko. That’s all it takes for a fully vegan bowl.
Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!
How to Make My Curry Udon
If you prefer to watch the process in action, check out my YouTube video of this curry udon recipe!
Before you start (Mise en place):
- Slice the mushrooms and aburaage (deep-fried tofu pouches) into thin strips.
- Cut the leek on a diagonal.
- Snip the pork belly into roughly 5 cm lengths.
- In a small bowl, whisk curry powder, potato starch, and cold water until smooth, like crepe batter.
i. Set a pot over medium-high heat and lay the pork belly slices in a single layer. Let them sizzle undisturbed for about a minute until the undersides turn golden and the kitchen fills with a rich, porky perfume.
ii. Flip and give the other side the same treatment.
i. Once every piece of pork is seared and lightly golden, pour in the dashi, then add the soy sauce, mirin, and sugar.
ii. Raise the heat to medium and bring the broth to a boil, then immediately dial it back to a gentle simmer. You want lazy bubbles breaking the surface, not a rolling boil.
Tip: If you want to use hardier vegetables (root veg, etc), add them here and simmer until half-cooked before moving onto the next step.
i. Give your slurry one final stir (potato starch settles fast) then pour it into the simmering broth in a slow, steady stream while whisking constantly.
ii. Keep the heat at a low simmer; adding the slurry into a raging boil would flash-gelatinize the starch on contact and create exactly the lumps you worked to avoid.
i. Add mushroom, kamaboko, aburaage, and leek, then simmer uncovered on low for 10 minutes until mushrooms are tender, stirring occasionally.
During this stretch the mushrooms release their moisture, the aburaage soaks up curry like a sponge, and the broth tightens into a cohesive, aromatic sauce.
i. While the curry simmers away, bring a separate pot of water to a rolling boil and cook your udon according to the package directions.
If you boil them directly in the curry broth, the surface starch shedding off the noodles would over-thicken your carefully built sauce and turn it gluey.
ii. Once the udon is tender with a pleasant, springy chew at the center, drain it through a colander and rinse briefly with hot water (not cold). The hot rinse washes away loose surface starch without shocking the noodles cold, so they stay warm and ready for the hot broth.
i. Divide the hot udon among serving bowls, then ladle the curry broth and toppings generously over the top. Finish each bowl with a scatter of thinly sliced green onion and a pinch of shichimi tōgarashi (Japanese seven-spice chili blend).
ii. Serve immediately.
If you follow the default recipe, it will yield 2-3 main servings (if you serve for 3, cook 3 portions of udon noodles).
Essential Tips & Tricks
- If you want to add root vegetables or ingredients that need longer cooking, add them early and simmer until half-cooked before adding the curry slurry.
- Always whisk the curry slurry into a gentle simmer, never a rolling boil. Potato starch gelatinizes rapidly, so adding it to aggressively boiling liquid flash-sets the surface into lumps before it can disperse. Drop the heat, pour slowly, and whisk constantly for a glossy, clump-free broth.
- Stir the bottom of the pot frequently during the final simmer. Thickened curry broth dramatically reduces convection, meaning the bottom overheats while the surface looks calm, creating bitter scorched patches you can’t stir away.
- Cook udon in a separate pot and rinse with hot water. Boiling noodles directly in the curry sheds surface starch that over-thickens and muddies your sauce.
With these simple tips in mind, you’re set for success every time you make curry udon.
Storage & Meal Prep
Fridge: Store the curry broth and udon separately in airtight containers (use shallow containers so it cools fast). It keeps well for up to 3 days, but the sauce will thicken and noodles will lose chew if stored in broth.
Freezer: Freezing the curry broth is recommended for up to 2 months in a freezer-safe airtight container with a little headspace (it may separate slightly). Freezing cooked udon is not recommended because it turns mealy/brittle after thawing and can make the broth feel gummy.
Meal Prep: You can make the curry broth a day or two ahead and prep all toppings in advance, storing them separately in the fridge so assembly on a weeknight takes under 10 minutes. Cook the udon fresh at serving time. There’s no shortcut that preserves its springy texture once it’s cooked.
Reheating: Warm the broth in a saucepan over medium-low heat, stirring frequently from the bottom to prevent scorching, and bring it to a full boil to ensure even, thorough reheating.
What to Serve With This Recipe
Curry Udon FAQ
Lumps usually happen when starch hits heat before it disperses-think slurry added to a rolling boil or not whisked smooth. Drop to a gentle simmer, then whisk vigorously to break clumps. If stubborn, strain and return the smooth broth to the pot.
Yes, just treat it as a concentrated base that needs converting into a noodle broth. Warm it, thin with dashi until it’s soup-like, then adjust soy/mirin/sugar in small amounts and finish with a light slurry only if it won’t cling to noodles. If you season first and thin later, it’s easy to oversalt.
Once the broth thickens, circulation slows, so the bottom can scorch even when the surface looks calm. Switch to low heat and stir-scrape the bottom regularly. Thin stainless pots and powerful burners (including IH) can create hot spots. Use a steady gentle simmer, not a hard boil. If you smell toastiness or see specks, immediately lower heat and add a splash of hot dashi to reset.
More Japanese Curry Recipes
- Homemade Japanese Beef Curry
- Japanese Style Dark Seafood Curry from Scratch
- Dry Curry
- Sapporo Soup Curry
Hungry for more? Explore my Japanese curry recipe collection to find your next favorite dishes!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Japanese Curry Udon (Kare Udon)
Ingredients
Broth
- 500 ml dashi stock homemade or dashi packet
- 3 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp mirin
- 1 tsp sugar
- 3 tbsp Japanese style curry powder S&B or any unsalted curry powder, do not use curry roux blocks
- 1 tbsp potato starch (katakuriko) or corn starch
- 5 tbsp cold water
Curry Udon
- 1 tsp cooking oil neutral
- 150 g thinly sliced pork belly or pork shoulder or chicken thigh
- 50 g Japanese leek (naganegi) diagonally sliced, or regular leek or yellow onion
- 50 g mushroom of your choice shiitake, shimeji, or cremini
- 8 slices kamaboko fish cake optional
- 2 fried tofu pouch (aburaage) thinly sliced, optional
- 2 portions udon noodles frozen, fresh, or dried
- finely chopped green onions to garnish
- Japanese chili powder (shichimi togarashi) optional
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Heat a large pot on medium. Add 1 tsp cooking oil and arrange 150 g thinly sliced pork belly in a single layer. Fry until lightly golden, then flip and repeat on the other side.
- Add 500 ml dashi stock to the pot with 3 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin and 1 tsp sugar. Mix and bring to a boil, once boiling lower the heat to a simmer.
- In a small bowl, mix 3 tbsp Japanese style curry powder and 1 tbsp potato starch (katakuriko). Once combined, add 5 tbsp cold water and mix it into a smooth thin curry paste with a similar thickness to pancake batter.
- Pour the curry paste mixture to the pot and whisk to incorporate it into the broth.
- Add 50 g Japanese leek (naganegi) and 50 g mushroom of your choice to the pot. You can also add 8 slices kamaboko fish cake and 2 fried tofu pouch (aburaage) here if you are using them.
- Simmer for about 10 minutes or until thickened, stir occasionally.
- While the soup is simmering, cook 2 portions udon noodles in a separate pot following the instructions on the packaging. Once cooked, drain in a colander and rinse with freshly boiled water.
- Transfer the cooked udon to serving bowls and pour the curry soup over the top. Garnish with finely chopped green onions and Japanese chili powder (shichimi togarashi) if you like. Enjoy!
Very tasty curry udon – mom even had seconds! First time making it with dashi, mirin and pork belly. Will make this again.
Hi Christine,
Thank you so much for your comment! I’m so glad that you and your mum enjoyed it! 🙂
Yuto