Udon is a classic Japanese dish that is very versatile. There’s the well known hot udon which warms you up during the winter and cold udon which is refreshing to eat during the summer. There’s also yakiudon (fried udon) find my recipe for yakiudon here!, kitsune udon (fox udon), nabeyaki udon (hotpot udon), curry udon and more! It’s easy for curry udon to come out poorly if it’s too watery. In my opinion, the tastiest curry udon has a thick soup with the right amount of salty and unami flavor! I’d like to share with you a simple but delicious curry udon that provides the right amount of soup consistency and flavor! I’d love for you to try it and share your experience below! 😊
My favorite udon restaurant was in Honolulu which you can read about here. I hope that I can make fresh udon noodles one day to amplify the fresh and tasty flavor!
Yield: 1 serving
Time: 10 minutes
- 1 TBSP cooking oil
- ¼ onion, sliced
- ½ cup mentsuyu soup (noodle soup base which can be found in an Asian supermarket)
- 1 cup water
- ¼ Japanese curry roux (I used “Golden Curry.”)
- 1 pack udon noodles
- 1 TBSP potato starch + ¼ cup water
- Optional: Cooked thin beef slices, sliced leeks, Japanese hot spices (shichimi)
- Cover the bottom of a pot with oil and place pot over high heat. Cook onion slices for about 2 minutes or until translucent while stirring well.
- Add mentsuyu soup and 1 cup of water. When it starts to boil, add curry roux and continue to stir well until the soup is well mixed.
- Add udon noodles and cook per instructions or until the noodles are cooked. Meanwhile, mix potato starch and ¼ cup of water in a small bowl until it becomes a slurry. If the slurry settles before the noodles are done then mix it well again before you add it to the curry.
- After the noodles are done, immediately add the slurry mixture and stir to combine well. Serve curry udon immediately. You can garnish with cooked thin beef slices, sliced leeks, or Japanese hot spices to taste.