Japanese Curry Udon (Karē Udon)
カレーうどん karē udonSay it: kah-reh oo-dohn
Curry udon is Japan's beloved noodle soup: thick, chewy wheat udon in a velvety curry-flavored dashi broth. Eaten nationwide, it is especially popular in cooler months and as a hearty lunch, dinner or late-night comfort food. The broth is rich and mildly spiced, with savory depth from dashi, sweet onion and tender pork. Unlike Indian or Thai curries, Japanese curry is mellow, slightly sweet and thick enough to cling to each noodle. It is simple home cooking that feels both warming and deeply satisfying.
Japanese Curry Udon (Karē Udon)
カレーうどん, karē udon
Pronounced kah-reh oo-dohn
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, fish, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the broth
For the udon
Method
Bring a large pot of water to a boil for the udon. Cook the udon according to package directions until just tender, then drain and divide among four warm bowls.
In a deep pot or large pan, heat the vegetable oil over medium heat. Add the onion and scallion whites; cook until softened and lightly golden at the edges, about 3–4 minutes.
Add the pork and cook, stirring, until no longer pink, about 2–3 minutes.
Reduce the heat to medium-low. Sprinkle the flour and curry powder over the mixture and stir constantly for 1 minute to cook the flour.
Pour in the dashi a little at a time, stirring or whisking to prevent lumps. Bring to a gentle simmer and cook, stirring often, until the broth thickens and coats the back of a spoon, about 8–10 minutes.
Stir in the soy sauce, mirin and sugar. Simmer for 2 minutes, then taste and add salt if needed.
Ladle the hot curry broth over the udon in the bowls. Top with the scallion greens and serve immediately.
Regional variant: Katsu Curry Udon (カツカレーうどん)
Top each bowl with a sliced, freshly fried panko-coated pork cutlet instead of simmering pork in the broth. Keep the broth slightly thicker, and add the cutlet just before serving so it stays crisp.
Cook's notes
- Use frozen sanuki udon if possible: it stays chewy and springy in the hot broth.
- Taste before adding salt, as dashi and curry powder already contain salt.
- If the broth thickens too much after standing, loosen it with a little hot dashi or water.
Serve with
Serve hot with Japanese pickles (tsukemono) and hot green tea.
Make ahead and storage
The curry broth keeps in the refrigerator for up to 3 days; reheat gently and cook fresh udon just before serving.
