Japanese Curry Udon

This soul-warming Japanese curry udon combines tender udon noodles with a rich, mildly spiced curry broth that's pure comfort in a bowl. With thinly sliced meat, sweet vegetables, and a silky curry roux, it's the perfect cozy meal that delivers restaurant-quality flavor at home.

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Course: Main Course

Cuisine: Japanese

Keyword: Udon

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 485kcal

Equipment

Ingredients

4 portions udon noodles fresh or frozen
1 lb thinly sliced beef or chicken
2 carrots peeled and cut into bite-sized pieces
1 onion thinly sliced
5 cups chicken or beef broth
2 tbsp curry powder
3 tbsp butter
2 tbsp all-purpose flour
2 tbsp soy sauce
2 tbsp mirin
1 tbsp honey
Green onions for garnish

Instructions

Cook udon noodles according to package directions. Drain and set aside.
In a large pot, melt butter over medium heat. Add flour and whisk constantly for 2-3 minutes to create a roux.
Add curry powder to the roux and cook for 1 minute until fragrant.
Gradually add broth while whisking to prevent lumps from forming.
Add sliced onion and carrots to the pot. Simmer for 10 minutes until vegetables begin to soften.
Add sliced meat and cook for 5-7 minutes until cooked through.
Stir in soy sauce, mirin, and honey. Simmer for 5 more minutes until sauce thickens.
Add cooked udon noodles to the curry broth and gently combine.
Serve hot, garnished with sliced green onions.

Notes

Adjust curry consistency by adding more broth if too thick or simmering longer if too thin

Japanese curry powder (like S&B brand) works best, but regular curry powder is acceptable

Beef works particularly well when sliced against the grain for tenderness

Fresh udon noodles provide the best texture, but frozen or dried work as substitutes

Make-ahead tip: curry base can be prepared up to 2 days in advance and reheated

For extra richness, add a tablespoon of butter just before serving

Leftover curry will thicken overnight - thin with additional broth when reheating

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