Curry Udon
A savory and comforting bowl of curry udon featuring a thick, clingy broth enhanced with dashi.
Contents (2 sections)▾
Ingredients
- 200 g udon noodles
- 100 g Japanese curry roux
- 500 ml dashi
- 100 g thin-sliced pork or 100 g aburaage
- 2 scallions, thinly sliced
- 2 tbsp starch slurry (cornstarch mixed with water)
Steps
Cook the udon noodles according to package instructions until al dente, then drain and set aside.
In a saucepan, bring 500 ml of dashi to a gentle simmer over medium heat.
Add the thin-sliced pork or aburaage to the dashi and cook for about 3-4 minutes until the meat is tender.
Gradually add the Japanese curry roux to the dashi, stirring until fully dissolved. This creates the curry base.
Simmer the curry mixture for 5–8 minutes, allowing it to thicken while stirring occasionally. If it seems too thick, add a little more dashi.
Stir in the starch slurry and continue to simmer for an additional minute until the broth is pourable and clings to the noodles.
Ladle the curry broth over the cooked udon noodles and garnish with sliced scallions before serving.
Tools you'll want
Why this works
Using dashi instead of water as the base for your curry udon broth elevates the dish by infusing it with umami flavor, differentiating it from standard curry-rice with noodles. The combination of dashi and curry roux creates a rich, flavorful sauce that clings to the noodles, making each bite satisfying. Simmering the broth allows it to reduce and thicken, which is crucial for achieving that perfect clingy texture. If the broth becomes too thick, you can adjust by adding more dashi gradually; this keeps the flavor balanced without compromising the consistency. The starch slurry thickens the broth further, ensuring it coats the udon without becoming overly watery. This technique is key to a successful curry udon, providing a comforting dish that feels both hearty and refined.
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