Curry Udon
Thick and chewy udon noodles swimming in a rich, dashi-infused Japanese curry soup.
Notes
Thick, chewy udon noodles submerged in a rich, deeply savory, and incredibly warming curry-dashi broth. This ultimate comfort food perfectly balances the complex spices of Japanese curry with the delicate umami of traditional dashi stock.
Ingredients
- 2 portions Udon noodles (frozen Sanuki-style preferred for the best chewy texture)
- 1/2 lb (approx. 225g) Thinly sliced pork belly or beef
- 1/2 large Onion (thinly sliced)
- 1 tbsp Vegetable oil
- 3 cups Dashi stock (Japanese soup stock)
- 2 blocks Premium Japanese curry roux
- 1 tbsp Soy sauce
- 1 tbsp Mirin (sweet cooking rice wine)
- 2 Green onions (scallions, finely chopped for garnish)
- Preparation: Slice the onion thinly and cut the thinly sliced pork or beef into easy-to-eat, bite-sized pieces. Finely chop the green onions for the garnish and set them aside.
- Make the Broth Base: Heat the vegetable oil in a medium pot over medium-high heat. Add the sliced onions and meat, sautéing until the meat is fully browned and the onions become soft and translucent.
- Add the Dashi: Pour the dashi stock into the pot and bring it to a gentle boil. Skim off any foam or excess fat that rises to the surface to ensure a clean, refined tasting broth. Let it simmer lightly for about 5 minutes.
- Thicken and Season: Turn off the heat completely. Break the curry roux blocks into the hot broth, stirring constantly until they are entirely dissolved. Stir in the soy sauce and mirin—this is the secret step that adds an authentic “wafu” (Japanese-style) depth to the soup. Turn the heat back to low and simmer for 3 minutes until the broth becomes slightly thick and glossy.
- Cook the Udon: While the curry soup simmers, cook the udon noodles in a separate pot of boiling water according to the package instructions. Drain them thoroughly.
- Assemble and Serve: Divide the hot, drained udon noodles into two deep serving bowls. Ladle the rich meat and curry broth generously over the noodles, ensuring they are well-coated. Top with a handful of fresh green onions and serve immediately while piping hot.
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