curry udon

Curry Udon is perfect comfort food for cold winter. Curry udon is a great combination of two Japanese popular food; Udon Noodle and Japanese curry.

Curry Udon

g beef

onion

olive oil

water

Udon soup

curry roux

scallions (green shallot) (to garnish)

udon noodles

Slice the beef very thinly and chop the&nbsp;onions.

Heat 1 tbsp oil in an oven proof frying pan over medium heat.

Add the&nbsp;chopped onion and cook for a couple minutes.

Add the beef and cook until the meat colour change.&nbsp;

Add 2 cups of water and bring it to boil. Remove the scum as often and as necessary.

Open and empty the instant udon soup packet to the frying pan.

Add 2 pieces of curry roux.&nbsp;

When all the roux has dissolved and the soup has thickened, turn the heat off.

Meanwhile, in a separate pot, bring 2 litres of water to&nbsp;boil and add the&nbsp;udon noodle and&nbsp;cook it for one minute. *1

Turn the heat off and drain the cooking water.

Serve half of the udon noodle in a bowl and pour half of the curry soup.

Garnish with chopped green shallots.

Warm up with a big bowl of spicy homemade Curry Udon. This Japanese classic is super quick (just 15 minutes!) AND only 7 ingredients!

Easy 15 Minute Curry Udon

400 g udon noodles (homemade

dashi stock stock

beef mince

curry roux ((approx 100

onion (chopped)

vegetable oil (for cooking)

Place a medium saucepan over medium high heat. Add the vegetable oil, then toss in the onion and fry for 2-3 minutes until translucent. Add beef mince and continue to fry for 3-5 minutes until browned.

Pour in the dashi stock and bring to the boil. Add in the udon noodles and boil for a couple of minutes to cook and soften (frozen udon will take a couple more minutes). Use a chopstick to jiggle and gently loosen as they cook.

Break up the curry roux, adding in a few pieces at a time until you&#39;re happy with the thickness. Stir through gently to melt and thicken.

Serve immediately while nice and hot!

https://www.youtube.com/watch?v=0YnW_-yVvGI

Warm up with a big bowl of spicy homemade Curry Udon. This Japanese classic is super quick (just 15 minutes!) AND only 7 ingredients!

RECIPE STEPS
00:00 - How to Make Curry Udon
00:04 - Cook the onions and beef or pork mince
00:21 - Add the dashi stock and spring onion, bring to boil
00:37 - Cook the udon noodles in the broth
00:52 - Add the curry roux blocks and stir through

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Easy 15 Minute Curry Udon [One Pot Recipe]

Cold Curry Udon is chilled udon soaked in curry soup, topped with sliced pork, boiled egg, sliced onion, julienned cucumber, mizuna leaves, tomatoes, and grilled eggplant. It’s a colorful, nutritious and refreshingly savory summer dish!

Cold Curry Udon

dashi (Japanese soup stock; click to learn more)

pork

eggplant

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for cooking the eggplant))

onion ((3 oz, 75 g))

cucumber

tomato

mizuna (Japanese mustard green) ((or any leafy salad))

tsp toasted white sesame seeds

Japanese curry roux ((1 oz, 32 g))

Tbsp sake ((I used Takara Sake® Sho Chiku Bai))

mirin ((I used Takara® Mirin))

soy sauce

Gather all the ingredients.

In a small pot, add dashi and bring it to boil over medium heat.

Cook the sliced pork one at a time in the dashi. Try not to overcook as it gets tough. Once the pork is no longer pink, quickly remove it from the dashi.

Place the cooked pork in iced water. Once cooled, transfer to a plate.

Skim off fat and foam on the surface of dashi.

Add the curry roux cube in a ladle and let it dissolved completely in the ladle. If you drop the curry roux cube in the dashi, it’s much harder to dissolve.

Add 1 Tbsp sake and 3 Tbsp mirin.

Add 2 Tbsp soy sauce and mix together. Bring the sauce to a simmer.

Skim off foam and cook for 1 minute. Let cool in an ice bath. Once it’s cool, you can move to the refrigerator.

Cut the eggplant into 4 wedges lengthwise. Heat the oil in the pan. I use a cast iron grill pan to get the grill mark.

Cook all sides of eggplant until tender.

Slice the onion thinly. I use the mandolin slicer to get thin onions. Soak in iced water to remove bitterness.

Peel the cucumber skin alternatively. Slice the cucumber and cut into julienne strips.

Cut the tomato into wedges. Cut the mizuna into small pieces.

Pour the curry soup into serving bowls. You can remove fat on the surface of the curry soup with a fine mesh skimmer or strain the curry soup through a fine mesh sieve.

Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions. Drain and run under cold water to chill the udon.

Place the udon in the curry soup and add toppings (boiled egg, pork, eggplant, onion, cucumber tomato, and mizuna) on the top.

You can keep the soup and toppings in airtight containers separately, but I recommend preparing udon noodles right before you serve. Store in the refrigerator for 3 days and in the freezer for a month.

To Store

Quick and easy Japanese curry udon recipe made with chicken, udon noodles, carrots, onions, and flavourful curry sauce. A hearty, warming curry noodle soup that the whole family will love! Delicious dinner ready in 30 minutes!

Boneless chicken breast (Or thigh

2 packet Udon noodles (For 2 servings

½ Onion (Cut thin slices)

Carrot (Cut matchstick strips)

Japanese curry block (About 60 gram

tbsp Soy sauce (All-purpose soy sauce

tbsp Mirin (Japanese cooking rice wine)

tsp Dashi powder or chicken powder (Vegetable stock or chicken bouillon)

2-3 Spring onions (Cut thin slices for garnish)

Heat the oil to medium heat, add onions and saute for 1-2 minutes until soft.

Then add the chicken and cook for 2-3 minutes. Next, add mirin and follow with carrots.

Add the curry blocks and stir it well until the curry blocks start to get melted.

Then pour the warm water in. Season with soy sauce and chicken/dashi powder.

Stir it well and simmer for another 2-3 minutes until the soup starts to get thickened to your desired consistency. ( Add more water if you prefer thinner curry soup. ) Once the soup is cooked, set it aside and keep it warm.

Meanwhile the soup is cooking, you can boil or blanch the udon noodles by the packet instructions.

To assemble the noodle bowl, place the udon in the bottom of the bowl, pour the curry sauce in, and garnish with chopped spring onions. Serve immediately while warm.

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Curry Udon

Top 4 curry udon recipes from across the web

The most viewed curry udon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curry Udon

Easy 15 Minute Curry Udon

Cold Curry Udon

Curry Udon

The most viewed curry udon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine