9 In Main Dish/ Noodle

Curry Udon Recipe

Curry Udon Recipe

Curry Udon Recipe

Curry udon is one of the most popular ways to use up leftover Japanese curry sauce.  It is certainly my favorite, and I look forward to eating curry udon every time I make Curry and Rice. It is almost like the joy of eating a turkey sandwich on the day after Thanksgiving here in America.  Some things just taste better the next day!

Japanese curry sauceYou may find it interesting to know that we use Dashi (fish broth) to thin the leftover curry sauce which is almost like thick gravy and usually with meat.  The meaty and lumpy sauce that resembles the western style stew is mixed with some delicate dashi broth.  Really?  Yes, and believe me, it works.  Since the sauce is watered down a bit with dashi broth, we usually add some sort of starch (using corn starch here) to thicken, and a bit of soy sauce can be added for flavor.

Next time you make Japanese Curry and Rice, save a cup of curry sauce to make the curry udon. You might even like it better than curry and rice!

If you have never made Curry and Rice before, watch our recipe video first.

Curry Udon Recipe

Ingredients

Instructions

  1. In a medium sauce pan, mix curry sauce and dashi broth and bring it to a boil. Add udon and simmer for a few minutes.
  2. Mix corn starch and water in a small dish and add it to the sauce/udon. Continue to cook for another minute. Add soy sauce to taste.
  3. Serve it in a bowl and top with sliced green onions.
http://www.japanesecooking101.com/curry-udon-recipe/

For making curry udon, I just use one sauce pan for everything. Boil water and bonito flakes together for a few minutes, and just scoop the bonito flakes out.  Dashi is ready in no time and you can then add curry sauce right in there.

Curry Udon Recipe

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  • Stephanie
    December 14, 2013 at 9:06 am

    This was a great way to use my leftover chicken curry. I enjoyed it just as much as the first night. Thank you for sharing this recipe! I’ll definitely make it again.

    • Noriko
      December 16, 2013 at 9:02 am

      Stephanie,
      thanks for the comment, and glad you liked the recipe.

  • lovek
    March 3, 2014 at 2:41 pm

    i love Japanese food eversince i stay in japan for 4months i always like there food, i even cook more Japanese food than my own traditional filipino food

    • Noriko
      March 3, 2014 at 3:59 pm

      lovek,
      thanks for the comment. It would be interesting to make Japanese inspired Filipino dish…experiment it!

  • rosie
    June 8, 2014 at 4:28 pm

    I used chicken stock instead of dashi, and it turned out really good as well!

    • Noriko
      September 14, 2014 at 3:00 pm

      rosie,
      glad you liked our Curry Udon Recipe!

  • udon
    August 6, 2014 at 4:09 pm

    It’s a shame you don’t have a donate button! I’d certainly donate
    to this brilliant blog! I guess for now i’ll settle for book-marking and adding your
    RSS feed to my Google account. I look forward to new updates and
    will talk about this site with my Facebook group. Talk soon!

    • Noriko
      September 12, 2014 at 1:58 am

      Thanks!

  • Cat
    February 10, 2016 at 4:41 am

    Noriko-san and Yuko-san, thank you for this recipe! I am eating curry rice right now and this recipe will be perfect for my next meal.