Description
This Savory Homemade Japanese Curry Udon recipe offers a comforting and flavorful weeknight dinner featuring tender udon noodles in a rich, mildly spiced curry sauce with thinly sliced meat and vegetables. The curry roux is made from scratch using butter, flour, and authentic Japanese curry powder, enhanced with umami-rich ingredients like dashi powder, soy sauce, and a hint of dark chocolate for depth. Ready in 45 minutes, it’s a perfect meal to warm you up on cozy evenings.
Ingredients
Scale
Curry Roux
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 tablespoons S&B Curry Powder (Substitute with mild curry powder blend if needed)
Meat and Vegetables
- 8 ounces Thinly Sliced Meat (beef, pork, or chicken) – Can substitute with ground meat or seared mushrooms
- 1 tablespoon Oil (For cooking)
- 1 cup Carrots (Cut into ½” pieces)
- 1 large Onion (Sliced lengthwise)
Broth and Seasonings
- 4 cups Broth (chicken or vegetable) – Adjust quantity based on desired thickness
- 1 teaspoon Instant Dashi Powder (Optional)
- 3 tablespoons Soy Sauce
- 2 tablespoons Mirin (Substitute equal parts sake and sugar if needed)
- 1 teaspoon Honey (Adjustable to taste)
- 1 tablespoon Dark Chocolate (Optional, use chocolate with at least 70% cacao)
- Salt to taste
Noodles and Garnish
- 8 ounces Udon Noodles (Can be fresh, frozen, or dried; frozen recommended)
- Scallions for garnish (optional)
Instructions
- Make the Roux: In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook until the mixture turns a golden brown color, about 3-5 minutes. Add the curry powder and cook for an additional minute, stirring constantly to release the flavors.
- Cook the Meat: In a large pot, heat oil over medium-high heat. Add the thinly sliced meat and sauté until fully cooked and lightly browned. Remove the meat from the pot and set aside to prevent overcooking.
- Sauté Vegetables: If needed, add a bit more oil to the pot. Add carrot pieces and the sliced onion. Cook the vegetables, stirring occasionally, until they soften and become fragrant, about 5-7 minutes.
- Prepare the Sauce: Pour in the broth, then add instant dashi powder (if using), soy sauce, mirin, and honey. Stir to combine. Add the prepared roux to the pot and whisk continuously until the roux fully dissolves, creating a smooth curry sauce. Allow the sauce to simmer gently until it thickens to your liking, about 10-15 minutes. Stir in the dark chocolate if using, and season with salt to taste.
- Cook Udon: Bring a large pot of water to a boil. Blanch the udon noodles according to the package instructions, typically 2-3 minutes for fresh or frozen noodles. Drain the noodles well and set aside.
- Combine and Serve: Return the cooked meat to the curry sauce and heat through for a few minutes. Serve the curry sauce with meat and vegetables over the prepared udon noodles. Garnish with chopped scallions if desired for a fresh finish.
Notes
- You can substitute the meat with ground beef, ground pork, chicken breast, or mushrooms for a vegetarian option.
- Adjust the thickness of the curry sauce by adding more or less broth based on your preference.
- Using instant dashi powder enhances umami but can be omitted for a simpler broth flavor.
- Frozen udon noodles are recommended for best texture and ease of cooking.
- The dark chocolate adds depth and rounds out the flavors but can be skipped if unavailable.
- Mirin can be substituted with a mixture of sake and sugar if mirin is not accessible.
- Leftover curry sauce can be refrigerated for up to 3 days and reheated gently before serving.
