CURRY
UDON
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atch
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Chewy udon noodles in a thick and rich curry flavoured broth, this Japanese curry udon is one of the tastiest noodle dishes out there and it's easy to make from scratch too!
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Curry Udon
Yield
2 servings
Type
Noodles
Time
15 minutes
Level
Beginner
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what you'll need:
» pork (or beef/chicken)
» spring onion
» shimeji mushrooms
» kamaboko (fish cake)
» aburaage (fried tofu)
» udon noodles
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curry udon broth:
» dashi
» soy sauce
» mirin
» sugar
» curry powder
» potato starch
(or corn starch)
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Seal the meat
1
Heat a pot on medium, add a drizzle of oil and fry the meat until lightly browned on the surface.
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add dashi and condiments
2
Add the dashi, soy sauce, mirin and sugar to the pot and bring to boil. Once boiling, lower to a simmer.
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Make curry paste
3
Mix the curry powder and potato starch with cold water until smooth.
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combine
4
Pour the curry paste into the broth and mix well to combine. (I recommend using a small whisk.)
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Cook vegetables and udon
5
Add the rest of the ingredients to the broth. Cook the udon in a separate pot. (Follow the instructions on the packaging.)
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SIMMER
6
Simmer the curry broth for 15 minutes or until thickened to your desired consistency.
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Serve
7
Rinse the udon with boiling water and place in serving bowls. Pour the curry soup on top and sprinkle with chopped spring onion.
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check out
FULL RECIPE »
Check out the full recipe in detail including how to make your own dashi from scratch!
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IF YOU LOVE CURRY UDON
Tonkatsu Pork Cutlet
Japanese Curry Rice
Classic Kake Udon
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