Curry Udon (カレーうどん)
Introduction: What Is Curry Udon?
Curry Udon is a comforting fusion dish that brings together Japanese udon noodles and rich, savory curry broth. Thick, chewy udon are served in a warm curry-based soup that’s mildly spiced, deeply aromatic, and perfect for cooler days. It’s hearty, satisfying, and a favorite in Japanese homes and noodle shops alike.
Why It’s Called “Curry” Udon
The name Curry Udon is straightforward and literal—it refers to udon noodles served in a Japanese-style curry broth. Unlike Indian curry, Japanese curry is thicker, slightly sweet, and less spicy, often made with curry roux. When combined with dashi, it creates a uniquely smooth and savory soup that coats each strand of udon.
Classic Curry Udon Recipe
Serves: 2
Time: 20–25 minutes
Ingredients
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2 servings udon noodles
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2 cups dashi stock
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1½ cups water
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1½–2 blocks Japanese curry roux (mild or medium)
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½ cup sliced onion
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½ cup sliced protein (chicken, pork, or tofu)
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1 tablespoon soy sauce
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1 teaspoon mirin
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Optional toppings:
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Sliced green onions
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Soft-boiled egg
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Chicken katsu or tempura
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Shichimi togarashi
- Chicken Katsu
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How to make
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Cook the Udon Noodles
Boil udon according to package instructions. Drain well and divide into serving bowls. -
Prepare the Curry Broth
In a saucepan over medium heat, add oil if needed and sauté onions until softened.
Add protein and cook until just done. -
Build the Soup
Pour in dashi and water. Bring to a gentle simmer.
Add curry roux, stirring until fully dissolved and slightly thickened. -
Season
Stir in soy sauce and mirin. Taste and adjust seasoning as needed. -
Assemble
Ladle the hot curry broth over the cooked udon noodles. -
Finish & Serve
Top with green onions and optional toppings. Serve immediately while hot.
Serving Tip
Curry udon thickens as it cools, so enjoy it fresh. For extra richness, add a splash of milk or a small pat of butter to the broth just before serving. Pair with pickled vegetables or a crisp salad for balance.
