Curry Udon
User Reviews
4.8
262 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
2
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Calories
522 kcal
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Course
Main Course
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Cuisine
Japanese
Curry Udon
Report
Curry Udon is a comforting noodle soup featuring thick udon noodles served in a savory Japanese curry broth. The dish includes tender pork pieces cooked with onions and dashi stock, simmered together with cubes of Japanese curry roux for rich flavor. Garnished with sliced green onions, the noodles soak up a slightly thickened, mildly spiced broth ideal for a satisfying meal.
Description
This Curry Udon recipe combines thinly sliced pork loin with sautéed onions, simmered in a flavorful broth made from dashi stock and Japanese curry roux. The dashi provides umami depth, while the curry roux melts into the broth to create a gently spiced, thick consistency. Soy sauce adds an additional savory note. Udon noodles, either frozen or dry, are cooked separately and served in the curry broth, absorbing its flavors.
The onions sautéed until translucent add sweetness, balancing the spiciness of the curry. The pork is cooked through but remains tender due to the brief cooking time. Topped with green onions, the dish offers fresh contrast and a traditional presentation, making it a filling and comforting Japanese-style curry noodle soup.
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Ingredients
- ½ onion (5.7 oz, 162 g)
- 2 green onion for garnish, or scallions
- 1 Tbsp neutral oil
- 6 oz pork loin cut into bite-sized pieces; you can substitute your choice of protein, thinly sliced
- 1 Tbsp sake
- 3 cups dashi use standard Awase Dashi, dashi packet or powder, or Vegan Dashi, Japanese soup stock
- 2 cubes curry roux 2 oz, 50 g; or make homemade Japanese Curry Roux, Japanese style
- 2 tsp soy sauce
- 2 ervings udon noodles (1.1 lb, 500 g frozen or parboiled udon noodles; 6.3 oz, 180 g dry udon noodles)
Instructions
- Gather all the ingredients. Break the boxed roux into cubes and use 2 cubes Japanese curry roux (keep the leftovers in an airtight container and store in the refrigerator/freezer for 1–3 months). Prepare 3 cups dashi (Japanese soup stock) using your preferred method.
- Thinly slice ½ onion and 2 green onions/scallions. Set aside the green onions for garnish.
- Preheat a medium pot or Dutch oven (I used a 2.75 QT Staub) over medium heat. When the pot is hot, add 1 Tbsp neutral oil. Next, add the onion slices.
- Sauté the onion slices for 2–3 minutes. Then, add 6 oz thinly sliced pork loin that you‘ve cut into bite-sized pieces.
- Cook the meat until it‘s barely pink. Next, add 1 Tbsp sake.
- Add the dashi to the pot and cover with the lid. Reduce the heat to medium low and cook for 5 minutes.
- When simmering, skim off the scum and fat from the stock with a fine-mesh skimmer and continue to cook.
- Meanwhile, start boiling a large pot of water for the udon.
- After 5 minutes of simmering the stock and meat, turn off the heat. Next, put a cube of curry roux in a ladleful of hot stock.
- With chopsticks or a spoon, dissolve the roux cube completely in the ladle, then release it to the soup. Repeat with the next cube. Tip: You don‘t want to eat a chunk of undissolved curry roux, so take your time to dissolve it completely.
- Add 2 tsp soy sauce and mix well. Turn off the heat and cover with the lid to keep it warm.
- When the water is boiling, cook 2 servings udon noodles according to the package instructions (for this Sanuki udon, I heated the frozen noodles in boiling water for 1 minute).
To Serve
- Drain the noodles and divide into two bowls. Pour the curry soup over the udon noodles. Top with the green onions and serve immediately.
To Store
- Keep the leftover curry soup in a glass airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month. Defrost in the refrigerator for 24 hours and reheat in a pot. I recommend cooking the udon noodles just before serving.
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
60g
(20%)
Protein
28g
(56%)
Fat
12g
(18%)
Saturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
56mg
(19%)
Sodium
1046mg
(44%)
Potassium
451mg
(10%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
120IU
(2%)
Vitamin C
5mg
(6%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 1046mg | 44% |
| Potassium | 451mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
262 reviews
Excellent
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