Description
This Savory Homemade Japanese Curry Udon recipe offers a comforting and flavorful meal perfect for cozy weeknight dinners. Combining tender thinly sliced meat, sautéed vegetables, and a rich, homemade curry roux simmered in a savory broth, this dish is served over soft, chewy udon noodles for an authentic taste of Japanese comfort food.
Ingredients
Scale
Roux Ingredients
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 tablespoons S&B Curry Powder (or mild curry powder blend)
Main Ingredients
- 8 ounces Udon Noodles (fresh, frozen recommended, or dried)
- 8 ounces Thinly Sliced Meat (beef, pork, or chicken; ground meat or seared mushrooms as substitute)
- 1 cup Carrots, cut into ½ inch pieces
- 1 large Onion, sliced lengthwise
- 1 tablespoon Oil (for cooking)
Sauce Ingredients
- 4 cups Broth (chicken or vegetable; adjust quantity for desired thickness)
- 1 teaspoon Instant Dashi Powder (optional)
- 3 tablespoons Soy Sauce
- 2 tablespoons Mirin (or equal parts sake and sugar)
- 1 teaspoon Honey (adjustable to taste)
- 1 tablespoon Dark Chocolate (optional, 70% cacao or higher)
- Salt, to taste
Instructions
- Make the Roux: Melt the unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook until the mixture turns golden brown, about 3 to 4 minutes. Add the curry powder and continue cooking, stirring constantly, for an additional 1 minute to toast the spices and develop flavor.
- Cook the Meat: In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the thinly sliced meat and sauté until fully cooked and browned, about 4 to 6 minutes depending on thickness. Remove the meat from the pot and set aside.
- Sauté Vegetables: If needed, add a bit more oil to the same pot. Add the carrot pieces and sliced onion, sautéing until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Prepare the Sauce: Pour in the broth, then stir in the instant dashi powder if using, soy sauce, mirin, and honey. Whisk the prepared curry roux into the pot until fully dissolved and combined. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 8 to 10 minutes. Stir in the dark chocolate if using, which adds depth and richness to the curry. Season with salt to taste.
- Cook Udon Noodles: While the sauce simmers, bring a separate pot of water to a boil. Blanch the udon noodles according to the package instructions—typically 1 to 3 minutes for fresh or frozen noodles. Drain and set aside.
- Combine and Serve: Return the cooked meat to the curry sauce and heat through for 2 to 3 minutes. Place the drained udon noodles into serving bowls and ladle the curry and meat mixture over the noodles. Garnish with chopped scallions or other preferred toppings for added freshness and color.
Notes
- You can substitute the thinly sliced meat with ground meat, tofu, or seared mushrooms to make a vegetarian version.
- The curry roux can be made ahead of time and refrigerated for up to 1 week.
- Adjust the thickness of the curry sauce by adding more or less broth depending on your preference.
- Dark chocolate is optional but recommended to add a subtle richness and deepen the flavor.
- Using frozen udon noodles is convenient and often yields better texture compared to dried noodles.
- Instant dashi powder adds authentic umami but can be omitted for a milder taste or replaced with mushroom broth for vegetarian dietary needs.
