This authentic curry udon recreates the steamy, slurp-worthy magic of Tokyo’s standing noodle shops—thick udon** swimming in velvety curry broth with tender chicken and mushrooms. Learn the tachigui-style serving tricks, why double-dissolving roux prevents lumps, and how mirin adds depth. One bite and you’re under the neon lights of Shinjuku!
⭐ Why This Recipe Stands Out
✔ Uses real Japanese curry roux (no substitutes!)
✔ 30-minute meal with pantry staples
✔ 2 broth options (dashi-based or vegetarian)
Yields: 2 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
- For the Curry Broth:
- 2 tablespoons neutral cooking oil
- 1 small onion, thinly sliced
- 1 carrot, peeled and diced
- 1 potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 4 cups dashi stock (or vegetable/chicken broth)
- 4 tablespoons Japanese curry powder (adjust to your spice preference)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon honey or sugar (optional, to balance flavor)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
- For the Udon and Toppings:
- 2 portions of pre-cooked udon noodles
- 4-8 slices of thinly sliced cooked meat (such as beef, pork, or chicken) or fried tofu (optional)
- Chopped green onions, for garnish
- Optional vegetables: spinach, bok choy, mushrooms (sliced), etc.
Equipment:
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Whisk
Instructions:
Step 1: Sauté the Aromatics and Vegetables
Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes. Add the diced carrot and potato and cook for another 5 minutes, stirring occasionally.
Step 2: Add Garlic and Ginger
Stir in the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn them.
Step 3: Bloom the Curry Powder
Sprinkle the Japanese curry powder over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This helps to bring out the flavors of the curry powder.
Step 4: Add Broth and Seasoning
Pour in the dashi stock (or your chosen broth) and bring the mixture to a simmer. Stir in the soy sauce, mirin, and honey or sugar (if using).
Step 5: Simmer and Thicken
Reduce the heat to low, cover, and let the curry simmer for 10-15 minutes, or until the carrots and potatoes are tender. In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually pour the cornstarch slurry into the simmering curry, stirring constantly, until the broth thickens to your desired consistency.
Step 6: Prepare Udon and Toppings
While the curry is simmering, prepare the udon noodles according to the package instructions. If using optional vegetables like spinach or bok choy, stir them into the curry during the last few minutes of simmering until wilted. Warm up your cooked meat or tofu, if using.
Step 7: Assemble and Serve
Divide the cooked udon noodles between two bowls. Ladle the hot curry broth over the noodles. Arrange the sliced meat or tofu (if using) on top. Garnish with chopped green onions. Serve hot and enjoy your delicious Japanese Curry Udon!
💡 Japanese Kitchen Secrets
✔ Broth too thin? Add ½ tsp potato starch slurry
✔ Extra umami: Steep a kombu piece in broth
✔ No dashi? Use 1 tsp hondashi + 2 cups water
🍽️ Serving Style
- With crispy gyoza
- Side of cabbage salad
- Cold barley tea to balance richness
🌡️ Storage
- Broth only: Fridge 3 days / Freeze 1 month
- Noodles separate: Fridge 2 days (refresh in hot water)
📊 Nutrition (Per Bowl)
Calories: 480 | Protein: 14g | Carbs: 72g
Enjoy your delicious homemade Curry Udon!
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