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This curry udon recipe … Man, this is where I’m going to gain anotger 10 lbs ;-).
So, after learning how to make my own homemade dashi, I utilized the stock in order to make homemade curry udon!
Neat, right? 😛 I know, I know, I’m such a genius…
Warm up like the Japanese with this udon curry. Combining Japanese cuisine of yesterday and today, udon curry is made up of udon noodles mixed with a Japanese curry sauce and a tsuyu broth for a comforting noodle soup with the intense taste of katsu curry that will warm you up. This recipe is ideal when you have little time to cook but do not want to compromise on flavors.
They were made for each other: on one side the udon noodles, on the other the Japanese curry. The result is “comfort food” par excellence. The easiest way to prepare this dish is simply to use a rest of Japanese curry ! We dilute the curry with dashi broth, season with a little soy / mirin sauce to taste, and add the noodles.
But obviously we can also prepare the curry on purpose, and here is a recipe. Free to vary the toppings according to taste and seasons. I followed here the version of chef Tomita Tadasuke, that is to say chives, fried tofu, pork (open air), and fish paste (in my case “naruto”, with the very recognizable pink spiral). But the chef also proposes to use mushrooms, green beans or peas, carrots or spinach. Or why not this season thin slices of pumpkin? It will of course have to adapt the cooking times, or if necessary pre-cook the different elements.
If you have never tasted fried tofu “abura-age” (油揚げ) and you say to yourself “ha no, not tofu”, I strongly advise you to try. It has nothing to do with classic tofu, and since it’s fried, it’s necessarily good. I find some on the frozen shelf in Japanese/Korean grocery store.
You can also theoretically do it yourself, but I’ve never tried. On the paper, it is necessary to cut firm tofu into slices of 1 cm, wrap it in absorbent paper or a clean dishcloth and put a weight on it for several hours to remove excess water (this step is important). Then fry it for the first time at 130° until the tofu has fully inflated, and a second time at 180 ° until golden brown.
You can even go higher up the chain and make your own tofu, in which case it is prepared with a soy milk two to three times more diluted than for conventional tofu (the tofu being nothing but curdled and then squeezed soy milk).
For now, I found it easier to buy it all ready made…
A lot of curry udons that I have had usually have chicken bits in it, but because I have pork belly slices in my fridge already, I decided to make the udon with it. Gotta use our resources, right? You can still use cubed chicken pieces, though, for this recipe– just make sure to cook it all the way through!
Grilled onions give a nice flavor to the broth, too, so don’t be afraid and throw some in there! You can always chop them smaller than what I did, but I left them in half-moon shape simply because it’d be easier to pick out with chopsticks when you’re eating 🙂
The hardest part about this whole recipe is that you have to wait for the broth to boil, then you have to add your curry and dissolve it… The waiting! Patience isn’t really my strongest side! Argh!
If you like udon noodles you can also try my Udon carbonara recipe too ;-).
Once that’s all said and done, however, and your product is finished… The best part of all of this is having a heaping, hot bowl of curry udon goodness to chow down on!
And, again, if you want to make your own dashi, check out how to do so with my homemade dashi recipe.
- ½ lb pork belly, cubed
- ½ medium onion, cut into thin half moons
- 6 c dashi
- 1 T mirin
- 1½ T soy suace
- 4 cubes Japanese curry sauce mix (spiciness up to you)
- 4 packages precooked udon, or 12 oz dried udon
- Green onion, finely chopped
- In a pot, add enough oil to lightly coat the bottom, set to medium-high heat, and add in pork. Cook until pork is almost cooked, about 5 minutes, then add onion and saute for 1 minute.
- Add dashi, mirin, and soy sauce and bring to a boil, stirring occasionally.
- Once boiling, bring down to a simmer and add in curry sauce. Stir until fully incorporated, then cook for 3-5 minutes, or until broth thickens.
- Cook noodles according to package.
- To serve: put warm noodles in individual bowls and ladle curry broth on top. Sprinkle generously with green onions and serve hot.
If you'd like to use another type of meat, feel free to do so! Just make sure that you cook the meat fully first before making the soup part.
Add in other ingredients to this if you'd like, such as corn, mushrooms, cabbage, etc!
Have you tried making this curry udon recipe before? I really suggest you try it out, you’ll love it. Let me know if you have any questions in the comments below.