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Japanese Curry Udon
5 from 6 votes

Japanese Curry Udon

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 2 portions
Calories: 713 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

Broth
  • 500 ml dashi stock
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tsp sugar
  • 3 tbsp curry powder Japanese style
  • 1 tbsp potato starch or corn starch
  • 5 tbsp water cold
Curry Udon
  • 1 tsp neutral cooking oil generic cooking oil
  • 150 g pork belly thin sliced
  • 50 g Japanese leek diagonally sliced, aka naganegi
  • 50 g mushrooms of your choice, I usually use shiitake or shimeji
  • 8 lices kamaboko optional, fish cake
  • 2 fried tofu pouch thinly sliced, optional, aburaage
  • 2 portions udon noodles
  • green onion to garnish, finely chopped
  • Japanese chili powder optional garnish, shichimi togarashi

Instructions

    Cup of Yum
  1. Heat a large pot on medium. Add 1 tsp cooking oil and add 150 g thin 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 soy sauce, 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. 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 mushrooms 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!

Notes

  • If you use chicken thigh, I recommend using skin-on and frying it with the skin side down first.
  • You can swap or add extra vegetables to this dish such as onion or carrots. Add them early on (before the slurry) to ensure long enough cooking time.

Nutrition Information

Calories 713kcal (36%) Carbohydrates 75.2g (25%) Protein 17.9g (36%) Fat 36.1g (56%) Saturated Fat 12.5g (63%) Polyunsaturated Fat 5.7g (34%) Cholesterol 54mg (18%) Sodium 1975mg (82%) Fiber 6.3g (25%)

Nutrition Facts

Serving: 2 portions

Amount Per Serving

Calories 713

% Daily Value*

Calories 713kcal 36%
Carbohydrates 75.2g 25%
Protein 17.9g 36%
Fat 36.1g 56%
Saturated Fat 12.5g 63%
Polyunsaturated Fat 5.7g 34%
Cholesterol 54mg 18%
Sodium 1975mg 82%
Fiber 6.3g 25%

* Percent Daily Values are based on a 2,000 calorie diet.