{"id":27866,"date":"2022-11-22T10:40:05","date_gmt":"2022-11-22T02:40:05","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=27866"},"modified":"2023-03-01T15:17:41","modified_gmt":"2023-03-01T07:17:41","slug":"curry-udon-recipe","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/curry-udon-recipe\/","title":{"rendered":"Curry udon recipe – How to prepare Japanese curry soup noodles"},"content":{"rendered":"\n

This Japanese curry udon recipe has an incredible flavor and takes less than 30 minutes to prepare.<\/p>\n\n\n\n

Curry is not originated in Japan. However, it has been ricocheted from India to every region of the world and assimilated into the local culinary culture wherever it settles.<\/p>\n\n\n\n

There was no exception when curry arrived in Japan. It merged with the local dashi and udon, resulting in the one-of-the-kind Japanese curry udon noodles we enjoy today.<\/p>\n\n\n\n

Curry udon is the perfect one-pot meal with a rich and spicy flavor, the marriage of dashi with the complex spices from the curry.<\/p>\n\n\n\n

Although it sounds complicated, it is a quick and easy noodle recipe ideal for busy weeknights.<\/p>\n\n\n\n

Here is my recipe for the Japanese Curry udon. Let\u2019s enjoy!<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

\"Best<\/figure>\n\n\n\n

What is udon?<\/h2>\n\n\n\n

Udon is a thick Japanese noodle made with wheat flour. It has a chewy texture and is suitable for stir-frying or as soup noodles in a dashi-based broth.<\/p>\n\n\n\n

Fresh udon noodles are round, stretchy, and plump, which only required to cook in hot water for less than a minute. On the contrary, dry udon noodles take much longer to cook, about 8 to 12 minutes. The shape of dry udon noodles is like fettuccini and turns to a plumper texture when cooked.<\/p>\n\n\n\n

How to prepare Japanese curry udon<\/h2>\n\n\n\n

Here is my interpretation of the Japanese curry udon<\/p>\n\n\n\n

1. Prepare the ingredients<\/h2>\n\n\n\n

A. How to cook the noodles<\/h4>\n\n\n\n
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  1. Blanch the fresh udon noodles<\/a> in boiling water for half a minute. Pour noodles through a colander to remove excess water. Drain and transfer to a serving bowl. Alternatively, place the fresh udon noodles in hot water to loosen them, then drain and transfer them to the serving boil. <\/li>\n\n\n\n
  2. If you are cooking dry udon noodles<\/a>, you need to boil them in water until they turn al dente, just like cooking pasta. It will take between 8 to 12 minutes.  Please refer to the package instruction for the exact duration.<\/li>\n<\/ol>\n\n\n\n

    B. Vegetables and protein<\/h4>\n\n\n\n

    The noodles can be served with any protein of your choice. Beef, chicken, and pork are equally popular in all Japanese restaurants. I prefer pork cutlets. If you like fatty pork, pork belly is your choice. Also, consider adding a few slices of Japanese chashu<\/a>. <\/p>\n\n\n\n

    If you prefer chicken, chicken thigh meat is more tender than breast meat.<\/p>\n\n\n\n

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    1. Cut the chicken meat into 1.5 inches lengths, then season with salt and pepper.<\/li>\n\n\n\n
    2. Slice the green onions into short sections to be used as a topping.<\/li>\n\n\n\n
    3. Cut an onion into thin slices and one carrot into julienne.<\/li>\n\n\n\n
    4. Remove the stems of a packet of shimeiji mushrooms.<\/li>\n<\/ol>\n\n\n\n

      Note: The selection of ingredients is quite versatile. I want to keep the recipe simple, so I only used the abovementioned ingredients. Other ingredients you can consider are potato, shiitake mushrooms, and tomatoes.<\/p>\n\n\n\n

      \"Best<\/figure>\n\n\n\n

      B.  Make the dashi stock<\/h4>\n\n\n\n
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      1. Kombu dashi stock is a Japanese soup with two primary ingredients, kombu and bonito flakes. Please refer to this recipe<\/a> for an in-depth explanation of how to prepare the dashi stock from scratch.<\/li>\n\n\n\n
      2. A quick and easy method is to use instant dashi granules<\/a> to constitute the dashi broth.<\/li>\n\n\n\n
      3. The last method is to use store-bought tsuyu soup stock<\/a>. It is usually sold in concentrated form, which consists of dashi and soy sauce.<\/li>\n<\/ol>\n\n\n\n

        I used instant dashi powder to make the dashi broth in this recipe. Therefore, all I need is to constitute four packets of the dashi powder with one liter of water. <\/p>\n\n\n\n

        C. Add the curry to the stock<\/h4>\n\n\n\n

        Traditionally, Japanese curry udon is prepared with leftover curry. However, you can make it from scratch without leftover curry. There are two methods to make Japanese curry broth.<\/p>\n\n\n\n

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        1. Method 1. Add the Japanese curry powder<\/a> to the dashi stock and thicken it with potato starch. Cornstarch is the substitute if potato starch is unavailable.<\/li>\n\n\n\n
        2. Method 2. Use the Japanese curry roux cubes<\/a>. These store-bought curry roux cubes are so convenient for making Japanese curry. All I need is to add two curry cubes into the 1 liter of dashi broth!<\/li>\n<\/ol>\n\n\n\n

          Note: S&B is the most popular brand of  Japanese curry powder and roux. The flavor will not be authentic if you use curry powder from other countries.<\/p>\n\n\n\n

          \"Best<\/figure>\n\n\n\n

          2. Putting all together<\/h2>\n\n\n\n
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          1. Saute the onion with some oil until slightly caramelized. Caramelized onions give the curry a sweet and umami-rich taste.<\/li>\n\n\n\n
          2. Next, add the chicken pieces to the pan and continue stir-frying with the caramelized onions until the chicken pieces turn slightly golden on both sides.<\/li>\n\n\n\n
          3. Add the carrots and shimeji mushrooms over medium heat until aromatic. <\/li>\n\n\n\n
          4. Pour the dashi broth into the pan and wait until it returns to a boil. The broth will help to deglaze the pan. Then transfer the ingredients to a stockpot<\/a>.<\/li>\n\n\n\n
          5. Put the curry cubes with some hot dashi stock in a ladle, then mash them until they disintegrate before adding them back to the pot.<\/li>\n\n\n\n
          6. Return the chicken meat to the curry broth.<\/li>\n\n\n\n
          7. Season with soy sauce<\/a>, sake<\/a>, and mirin<\/a>.<\/li>\n\n\n\n
          8. Drizzle some sesame oil<\/a> and remove from heat.<\/li>\n\n\n\n
          9. Transfer the noodles to serving bowls.<\/li>\n\n\n\n
          10. Pour the broth and the ingredients onto the noodles.<\/li>\n\n\n\n
          11. Sprinkle some sliced spring onion on top to serve.<\/li>\n<\/ol>\n\n\n\n

            Note: <\/h4>\n\n\n\n