How to Make Curry Udon

On today’s 8th live cooking show, we’re making Curry Udon. Curry udon is a warm and slightly spiced soup that is thick, not only in the sauce, but also the noodles. If you’ve never had it before, I’m going to show you how easy it is to make, so you can see for yourself, just how delicious udon can be. See you soon! 

 

Curry Udon (カレーうどん)

If you like curry and you like udon, perhaps you will like curry udon!

It has been cold the past couple of weeks here and it feels like winter.

We had some unseasonably warm weather earlier in the year, but that has passed. Boo!

So in order to stay warm I wanted to share my go to curry udon recipe.

It’s pretty simple to throw together and is on the lighter side. (aside from the noodle part 😉

You can use whatever meat you have around, my favorites are beef, chicken, and pork.

Last year I used leftover turkey to make it after Thanksgiving.

Here’s a short video I made that shows you how to make it!

The curry soup base has a pretty strong flavor so that’s why you can use any meat.

The soft white onions are my favorite part and if you’re patient to cook them long enough, they’ll turn slightly sweet, adding another layer of contrast to the savory and slightly spicy broth.

 

Here’s a live replay from my live cooking video series on youtube!  

 

(Oh and by the way, yes, today will be my 8th week in a row going live!)

Mission accomplished. 

 

 

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Curry udon is a warm and slightly spiced soup that is thick, not only in the sauce, but also the noodles. If you've never had it before, I'm going to show you how easy it is to make, so you can see for yourself, just how delicious udon can be. See you soon! 
Course Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Udon Ingredients
Curry Soup Base
Course Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Udon Ingredients
Curry Soup Base
Instructions
  1. Prepare you meat and vegetables.
  2. Once chopped add 1-2 Tbsp of olive oil into a pot (at least 2 QTs) and cook the onions on medium heat until slightly translucent.
  3. Then add in the meat and cook until starting to brown. Then add in curry powder and cook for 15-20 seconds.
  4. Next add in all ingredients under curry soup base and bring to a simmer and cook for about 10 minutes.
  5. While simmering, cook udon noodles.
  6. After curry soup base has simmered, stir in potato starch and mix thoroughly. The soup will thicken up noticeably. Put noodles in a bowl and top with curry soup.
  7. Garnish with green onions and shichimi pepper and enjoy!
 

Yo! I'm Pat, a self-taught cook, who travels for music, food, and adventure. Here I share my knowledge of Japanese cooking with a weekly video and recipe.

I'm going to publish my first Japanese cookbook on Tofu! If you'd like to stay in touch, sign up for more Japanese cooking tips + recipes!


 

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