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Japanese curry udon topped with chopped spring onions

Japanese Curry Udon Noodles Soup from Scratch

  • Author: Yuto Omura
  • Total Time: 1 hour
  • Yield: 2-3 portions 1x


How to make delicious Japanese Curry Udon (カレーうどん) from scratch. Chewy udon noodles served in a Japanese style curry soup and mixed with meat, vegetables, kamaboko and fried tofu. (Serves 2)





Curry Udon

  • 1 tsp oil
  • 150g meat of your choice (thinly sliced pork belly/ beef / chicken thigh)
  • 100g Spring onion / scallions (1 cup)
  • 50g Shimeji Mushrooms (½ cup)
  • Kamaboko (Japanese fish cake) optional
  • Aburaage (fried tofu) optional
  • 2 Portions of Udon Noodles
  • 2 tbsp Spring onion green part, finely chopped (garnish)



(If you have instant dashi you can skip this part.)

  1. Take a large bowl and add 600ml (2 ½ cups) of cold water. Add two sheets of dried kombu seaweed to the water.
    pour water
  2. Leave to soak until softened. (This usually takes about 30 minutes)
    soak kombu
  3. Once the kombu has softened, transfer it to a pot and turn on the heat to a medium setting.
    transfering dashi with softened kombu to a silver cooking pot
  4. When it starts to bubble (not quite boiling) remove the kombu and add 15g (½oz) bonito flakes (katsuobushi).
    Remove the kombu as the water starts to boil
  5. Bring to the boil and then lower the heat to a simmer.
    Add the bonito flakes to the water
  6. Simmer for 5 minutes.
  7. Line a sieve with kitchen paper and put it over a pot or large bowl.
    Line a sieve with kitchen paper
  8. Pour the dashi through it. The kitchen paper will catch all the little bits.
    Pour the dashi through the kitchen paper
  9. Set the bowl of dashi aside for later.
    completed dashi in a silver bowl

Curry Udon

  1. Cut the spring onion diagonally into chunks. (If using kamaboko or aburaage, cut them into thin slices.)
    cutting spring onion into diagonal pieces on wooden chopping board
  2. Heat a large pot with a drizzle of oil, add the meat of your choice and fry until browned on the surface.
    sealing the chicken thigh pieces in the pan
  3. Once the meat is lightly browned, add the dashi to the pot with 3 tbsp soy sauce, 2 tbsp mirin and 1 tsp sugar.
    adding dashi, soy sauce, mirin and sugar to the pot
  4. Mix well and bring to the boil. Once boiling, lower the heat and let it simmer.
    stirring the chicken and broth base
  5. In a small bowl, mix 2 tbsp curry powder and 1 tbsp potato starch. Add 4 tbsp of cold water and mix it into a curry paste with a thin consistency. (It should be like a thin pancake batter.)
    making a runny curry paste in a small glass bowl
  6. Add the curry paste mixture to the pot and whisk to incorporate it into the broth.
    mix the curry paste into the broth
  7. Add the spring onion and mushroom to the pot. (You can add kamaboko and aburaage here if you are using them.)
    adding the vegetables, kamaboko and fried tofu to the soup pot
  8. Simmer for 15 minutes or until thickened, stir occasionally.
    Simmering the curry soup until thickened
  9. While the soup is cooking, cook the udon noodles according to the packaging.
    boiling udon noodles in a separate pot
  10. Place the udon noodles in serving bowls and pour the curry soup over the top.
    using a ladle to spoon the curry soup over the udon noodles
  11. Garnish with chopped spring onion and enjoy.
    garnishing a bowl of curry udon with finely chopped spring onion


If you use chicken thigh, I recommend using skin-on and frying it with the skin side down first.

You can add extra vegetables to this dish such as white onion or carrots. Add them early on to ensure long enough cooking time.

Kamaboko (the pink and white fish cake) is more for decoration and can be omitted from the dish.

If you want a stronger curry taste, you can add an extra 1-2 tsp curry powder.

Prep time includes the kombu soaking time.

If you want a saltier broth, you can add soy sauce to taste.

When making the curry paste, make sure it's runny like a thin pancake batter before adding it to the broth. Thick paste tends to clump when it's added to the hot water so feel free to add more cold water to the paste to reach the desired consistency. Add it straight to the broth and mix well (you can use a whisk if you like.)

  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Category: Noodles
  • Method: Boiling
  • Cuisine: Japanese

Keywords: Japanese curry udon recipe, how to make curry udon, curry udon recipe, curry udon noodles, Japanese curry udon, curry udon soup recipe,chicken curry udon recipe,pork curry udon, beef curry udon,udon curry, how to cook Japanese curry udon

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