Easy Curry Udon

This quick and cozy curry udon features a rich, creamy broth infused with savory Japanese curry, sweet onions, and tender slices of beef. Ready in just 15 minutes, it’s the perfect comforting meal for chilly evenings. Give this easy curry udon recipe a try.

Japanese Curry Origin

Curry was introduced to Japan by the British during the Meiji era. The British Navy adopted Indian curry and began serving it to Japanese sailors as a hearty dish. However, the British version was milder. The Japanese adapted it to their tastes by making a version that was both milder and sweeter. Today, kare is a staple in many Japanese households and schools.

Ingredients

• 2 servings udon noodles
• 1 medium onion, thinly sliced
• 150–200g thinly sliced beef
• 1 tsp dashi powder
• 2 cups water
• 1 tbsp soy sauce
• 1 tbsp mirin
• 2 blocks Japanese curry roux
• Green onions, finely chopped (for garnish)

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Easy Curry Instructions

Prepare udon noodles according to the package instructions. Drain and set aside.
In a medium pot or deep pan, heat a little oil over medium heat. Add the sliced onion and sauté until soft and translucent.

Add the thinly sliced beef to the pan and cook until browned and just cooked through.

Pour in 2 cups of water. Stir in the dashi powder, soy sauce, and mirin. Bring to a gentle boil.

Lower the heat to a simmer. Break the curry blocks into pieces and add them to the pot. Stir until completely dissolved. Let simmer for about 5 minutes, or until the broth thickens slightly. Drizzle whisked eggs in the broth.

Divide the cooked udon into serving bowls. Ladle the hot curry broth and beef mixture over the noodles.

Top with chopped green onions. Serve hot and enjoy!

Easy Curry Udon Cooking Tips

Use well-marbled beef for extra tenderness. I used shabu-shabu meat from my local Asian market.

Be careful not to overcook the udon noodles—mushy noodles can ruin the texture of the dish.

If you prefer a thicker broth, add more curry blocks or reduce the amount of water.

Easy Curry Storage Tips

• Separate the noodles from the broth to prevent them from becoming too soggy.
  Let the broth cool to room temperature, then store it in an airtight container in the fridge for up to four days.
• Noodles can be stored separately in an airtight container for up to two days.
• To reheat, warm the broth in a pot over medium heat. Add a splash of water if it has thickened too much.
  You can also reheat it in the microwave.

Substitutes

Instead of beef, you can use other proteins such as chicken or tofu.

A dashi powder substitute can be chicken broth, vegetable broth, or mushroom seasoning.

You can skip the mirin or add a little honey for a slight sweetness.

If you enjoyed this easy curry udon recipe, you might also like my Niku udon recipe.