Curry Udon is a hugely popular way to serve Japanese curry, and it’s perfect for a weeknight meal. Hearty veggies and chewy noodles served with a richly spiced sauce—what could be better?
Most Japanese families will make their curries from instant curry blocks, so this recipe follows that process (but if you want to build your own flavor profile from scratch, give this a try!). Different brands will give you different flavor profiles, from sweet-savory to spicy, so feel free to experiment to see which one you like the best. The end result is a uniquely satisfying dish that you can have ready to eat in less than an hour.
If you want to add some protein, diced chicken is an easy option to mix with the sauce, or you can serve this with some crispy Tonkatsu for a classic meal.
Curry Udon
2 TBSP oil
1/2 medium yellow onion, chopped
2 medium carrots, peeled and cut into 1/2” slices
1 Yukon Gold potato, cut into 1/2” slices
2 1/4 cups water
1 3.5-oz Japanese curry block
10 oz udon noodles
Put a large saucepan on medium heat, and heat the oil. Add in the onions, carrots, and potatoes; sauté for about 5 minutes, until the onions are tender. Add the water and curry block, cooking according to package directions.
Boil and drain the udon noodles according to package directions. Portion the noodles into bowls, and ladle the curry sauce evenly over each bowl. Serve immediately.
Serves up to 4.
Hapanese Cuisine 