Japanese Curry Udon
Nothing beats a steaming bowl of curry udon on a cold day! Made with chewy udon noodles served in a thick curry-flavored dashi soup, this dish can be easily customized with your favorite ingredients!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 ml dashi stock
- 3 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp mirin
- 1 tsp sugar
- 3 tbsp Japanese style curry powder
- 1 tbsp potato starch (katakuriko) (or corn starch)
- 5 tbsp cold water
- 1 tsp cooking oil
- 150 g thinly sliced pork belly
- 50 g Japanese leek (naganegi) (diagonally sliced)
- 50 g mushroom of your choice (I usually use shiitake or shimeji)
- 8 slices kamaboko fish cake (optional)
- 2 fried tofu pouch (aburaage) (thinly sliced, optional)
- 2 portions udon noodles
- finely chopped green onions (to garnish)
- Japanese chili powder (shichimi togarashi) (optional garnish)
Instructions
- 1
Heat a large pot on medium. Add 1 tsp cooking oil and add 150 g thinly sliced pork belly. Fry until seared on both sides.
- 2
Once the meat is seared, add 500 ml dashi stock to the pot with 3 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin and 1 tsp sugar. Mix and bring to a boil, once boiling lower the heat to a simmer.
- 3
In a small bowl, mix 3 tbsp Japanese style curry powder and 1 tbsp potato starch (katakuriko). Once combined, add 5 tbsp cold water and mix it into a thin curry paste. (It have the thickness of pancake batter.)
- 4
Pour the curry paste mixture to the pot and whisk to incorporate it into the broth.
- 5
Add 50 g Japanese leek (naganegi) and 50 g mushroom of your choice to the pot. (You can also add 8 slices kamaboko fish cake and 2 fried tofu pouch (aburaage) here if you are using them.)
- 6
Simmer for about 10 minutes or until thickened, stir occasionally.
- 7
While the soup is simmering, cook 2 portions udon noodles in a separate pot following the instructions on the packaging. Once cooked, drain in a colander and rinse with freshly boiled water.
- 8
Transfer the cooked udon to serving bowls and pour the curry soup over the top. Garnish with chopped spring onion and shichimi (Japanese chili pepper).
- 9
Enjoy!