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Japanese Curry Udon Noodle

Curry udon (カレーうどん) is one of the most popular type of Udon dish in Japan.

The deep elegant flavour of Dashi (Japanese stock) and strong umami from the curry is to die for!! Making the roux is a bit of work, but you can make a big amount, and freeze for next time!

Japanese Curry Udon Noodle

[Serving] 2-3 serves

[Prep time] 10-15 mins (Doesn't include the time for soaking Kombu)

[Cook time] 45-60mins

[Storage] The roux: 2-3 days in a fridge. Or 1 month in a freezer

[Difficulty] C *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Sliced beef (Chuck or Rib-eye) 400g

-Salt 1tsp (5g)

-Black pepper some

-Scallion 60-70g

-Udon 200g (1serve)


-Water 1000ml

-Bonito flake 40g

-Kombu (Dried kelp) 5g

(Or Dashi powder 9g)


-Onion (as peeled) 500g

-Salt 1/2tsp (2.5g)

-Carrot 100g

-Garlic (as peeled) 15g

-Ginger (as peeled) 15g

-Unsalted butter 40g

-Curry powder 1.25tsp (4g)

-All purpose flour 2tbsp (18g)

-Soy sauce 1tbsp (15ml)


[Ingredients] (OUNCE)

-Sliced beef (Chuck or Rib-eye) 0.9lb

-Salt 1tsp (0.2oz)

-Black pepper some

-Scallion 2.1-2.5oz

-Udon 7oz (1serve)


-Water 35.3oz

-Bonito flake 1.4oz

-Kombu (Dried kelp) 0.2oz

(Or Dashi powder 0.3oz)


-Onion (as peeled) 17.6oz

-Salt 1/2tsp (0.1oz)

-Carrot 3.5oz

-Garlic (as peeled) 0.5oz

-Ginger (as peeled) 0.5oz

-Unsalted butter 1.4oz

-Curry powder 1.25tsp (0.15oz)

-All purpose flour 2tbsp (0.6oz)

-Soy sauce 1tbsp (0.5oz)

[Recipe video]


0:00 Prepare Ingredients

1:34 Dashi (Japanese stock)

2:59 Cook meats

5:48 Curry roux

8:53 Curry udon



[Chapter1: Prepare Ingredients]

  1. Slice onion against the grain

  2. Grate carrot, ginger, garlic

  3. Chop scallion. Keep some leaf for garnish

[Chapter2: Dashi]

  1. Soak kombu and water for 1hr to overnight

  2. Heat it on medium heat

  3. Turn off the heat just before boiling

  4. Add bonito flake. Infuse 5-10 mins

  5. Strain

[Chapter3: Cook meat]

  1. Hot pot. High heat. Vege oil. Meat in

  2. Add 1tsp salt and black pepper. Mix

  3. Then leave until browned

  4. Flip. Cook only 10-20sec on the other side

  5. Strain and keep the beef fat

  6. Pour the dashi onto the pot. Medium high heat

  7. Add beef. Once boiled, add scallion

  8. Lid on. Cook on low heat for 20-25mins

[Chapter4: Roux]

  1. Hot pan. beef fat. Medium high heat. Onion in

  2. Add 1/2tsp salt. Stir every 1mins until brown

  3. Add garlic and ginger

  4. Once it's fragrant, add carrot

  5. Once it's soft, add butter. Low heat

  6. Once it's melted, add curry powder and flour

  7. Cook few mins

[Chapter5: Curry udon]

  1. Pour some dashi to the pan you cook the roux

  2. Scrape the pan, then add the roux to the pot

  3. Once it's boiled, add soy sauce

  4. MIx it, and done mate!!

  5. To cook udon, follow the packet instruction (Usually take about 2 mins to cook)

*If you use different meat like pork belly,

you might need to cook in the pot for longer.

If you found that the dashi was reduced too much,

adjust with some water at the end


記事: Blog2 Post
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