📝 About This Recipe
Born from the fusion of traditional dashi-based soups and the introduction of curry to Japan, Curry Udon is the quintessential soul food of a Tokyo winter. This recipe features thick, chewy udon noodles bathed in a rich, savory-sweet golden gravy infused with deeply umami dashi and aromatic Japanese spices. It’s a heartwarming masterpiece that balances the heat of the curry with the delicate elegance of Japanese seafood stock, creating a hug in a bowl.
🥗 Ingredients
The Base and Proteins
- 2 packs Udon Noodles (frozen Sanuki-style is preferred for texture)
- 150 grams Thinly Sliced Pork Belly or Ribeye (cut into bite-sized pieces)
- 1/2 medium Yellow Onion (thinly sliced)
- 1 piece Aburaage (Deep-fried Tofu Pouch) (sliced into thin strips)
The Savory Broth
- 3 cups Dashi Stock (Awase dashi made from kombu and bonito flakes)
- 2 cubes Japanese Curry Roux (roughly 35-40g, medium-hot preferred)
- 1 tablespoon Soy Sauce (Japanese dark soy sauce)
- 1 tablespoon Mirin (sweet rice wine)
- 1 teaspoon Sugar (to balance the spice)
- 1/2 teaspoon Curry Powder (extra kick of aroma)
Thickening and Garnish
- 1 tablespoon Potato Starch or Cornstarch (mixed with 2 tbsp water to create a slurry)
- 2 stalks Green Onions (finely sliced on the bias)
- 1 Soft-boiled Egg (halved)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Prepare your dashi stock in a medium pot. If using dashi powder, mix with hot water according to package instructions. Keep it simmering over low heat.
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2
In a heavy-bottomed pot or deep skillet, heat a teaspoon of oil over medium heat. Add the sliced onions and sauté for 3-4 minutes until they become translucent and soft.
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3
Add the thinly sliced pork to the onions. Cook until the meat just loses its pink color, being careful not to over-crisp it.
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4
Pour the 3 cups of dashi stock over the meat and onions. Bring the mixture to a gentle boil, then skim off any grey foam or impurities that rise to the surface with a fine mesh spoon.
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5
Add the aburaage strips, soy sauce, mirin, and sugar. Reduce heat to low and simmer for 5 minutes to allow the flavors to meld.
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6
Turn off the heat momentarily. Break the curry roux cubes into smaller pieces and add them to the pot along with the extra curry powder. Stir gently until the roux is completely dissolved.
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7
Turn the heat back to medium-low. While stirring constantly, slowly pour in the potato starch slurry. Continue to cook for 1-2 minutes until the broth thickens into a glossy, velvety gravy.
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8
In a separate pot, cook the udon noodles. If using frozen, boil for about 1-2 minutes until loosened. If using fresh, follow package directions. Drain well.
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9
Place the hot, drained udon noodles into deep serving bowls.
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10
Ladle a generous amount of the hot curry broth over the noodles, ensuring plenty of pork, onions, and aburaage are included in each serving.
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11
Top with a handful of fresh green onions, a half of a soft-boiled egg, and a sprinkle of shichimi togarashi for warmth.
💡 Chef's Tips
Use frozen udon instead of shelf-stable dry noodles; the 'koshi' (chewiness) of frozen Sanuki udon is far superior for thick curry sauces. Always turn off the heat when adding the curry roux cubes to prevent lumps and ensure a perfectly smooth consistency. Don't skip the aburaage; these fried tofu pouches act like sponges, soaking up the curry broth for a burst of flavor in every bite. If the sauce becomes too thick, simply whisk in a splash more dashi or water to reach your desired consistency. For a deeper flavor, you can caramelize the onions for 15 minutes before adding the meat, though the traditional version uses softer, translucent onions.
🍽️ Serving Suggestions
Serve with a side of 'Fukujinzuke' (red pickled vegetables) to provide a crunchy, sweet contrast to the savory curry. A cold glass of Mugicha (roasted barley tea) balances the spice and richness beautifully. If you have leftover sauce, it is traditionally eaten by adding a small bowl of steamed white rice to the remaining gravy. A side of light vegetable tempura adds a wonderful crunch to the meal. For a modern twist, add a slice of processed Japanese cheese on top and let it melt into the sauce.