Go Back
–+ servings

Japanese Curry Udon

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Broth

Curry Udon

Instructions 

  • Heat a large pot on medium. Add 1 tsp cooking oil and add 150 g thinly sliced pork belly. Fry until seared on both sides.
    Cooking the meat
  • Once the meat is seared, 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.
    making the broth
  • 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 thin curry paste. (It have the thickness of pancake batter.)
    making the curry paste
  • Pour the curry paste mixture to the pot and whisk to incorporate it into the broth.
    mixing in the curry paste
  • 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.)
    adding the ingredients to the pot
  • Simmer for about 10 minutes or until thickened, stir occasionally.
    Mixing the ingredients into the broth
  • 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.
    partially cooked udon noodles in a strainer over a bowl
  • Transfer the cooked udon to serving bowls and pour the curry soup over the top. Garnish with chopped spring onion and shichimi (Japanese chili pepper).
    Japanese curry udon topped with chopped spring onions
  • Enjoy!

Notes

If you use chicken thigh, I recommend using skin-on and frying it with the skin side down first.
You can swap or add extra vegetables to this dish such as onion or carrots. Add them early on (before the slurry) to ensure long enough cooking time.