Creamy, spicy curry udon with cheese, corn and a soft boiled egg. Ready and on your table in 30 minutes or less. Bouncy Japanese udon noodles and rich, aromatic curry broth creates a warming bowl of goodness that has captivated palates worldwide.
A short Japanese Curry history lesson
The journey of curry in Japan traces back to the late 19th century when British naval officers introduced the dish during the Meiji era. Initially embraced by the Japanese Navy, curry underwent a transformative journey as it made its way into civilian kitchens. Unlike its Indian or Thai counterparts, Japanese curry possesses a milder, sweeter profile, owing to the addition of fruits like apples and honey. This departure from traditional curry flavors reflects the Japanese inclination for subtlety and balance. Over the years, Japanese curry has become a bit of a culinary icon, distinct in its nuanced flavours and cultural integration. The evolution from a foreign import to a beloved national dish demonstrates Japan's remarkable ability to adopt and reimagine culinary traditions, creating a curry legacy uniquely its own.
The evolution to Curry Udon
Curry Udon is the evolution of curry nanban, a simple dish of soba noodles with a curry sauce, duck and green onions. Created by the restaurant Sancho-An (which sadly closed it's doors a few years ago), it was developed to compete with the more well known curry and rice combination, being served by another restaurant across the street. You are probably familiar with the term Japanese curry - being the dish with rice and a rich and fragrant gravy.
Curry Udon broth uses the same curry roux cubes, but watered down further, taking it from a gravy to a soup. These cubes, a concentrated blend of spices, flour, and fat, bring depth and complexity to the curry flavour profile. The convenience of these ready-made roux cubes has made cooking Curry Udon a breeze for home chefs and culinary enthusiasts alike. With a simple addition of water or broth, the roux cubes magically transform into a velvety, aromatic curry broth that clings to each noodle.
The roux cubes can be bought at most supermarkets or Asian or Japanese grocers. Make sure you're buying the cubes, and not the pre-made curry sauce.
A bowl for the busy
The beauty of Curry Udon lies not only in its rich flavours but also in its simplicity and accessibility, making it a perfect choice for busy days or impromptu cravings. With the convenience of ready-made curry roux cubes, Curry Udon is a quick meal requiring minimal preparation. In just under 30 minutes, you can go from prep to table. This efficiency makes Curry Udon a practical choice for those seeking a delicious and quick dinner solution.
Ingredients
- Vegetable oil
- Brown onion
- Carrot
- Garam masala
- Cayenne pepper
- Dashi or vegetable stock
- Soy sauce
- Japanese curry roux cubes
- Udon noodles
- Corn kernels
- Soft boiled eggs
- Grated cheddar cheese
- Spring onions
- Toasted sesame seeds
- Shichimi Togarashi
See recipe card below for quantities.
Tips & Variations
- Protein: I've kept this dish vegetarian, however add extra protein as you see fit. Crumbed chicken cutlets, tempura prawns or crispy tofu work well.
- Eggs: to make a soft boiled egg, bring water to a boil and add cold eggs. Boil for 7 minutes before plunging into an ice bath until you are ready to peel and slice for your dish.
- Cheese: I highly recommend that you don't skimp on the cheddar cheese in your curry udon. It adds a butteriness to the broth. My favourite part.
Equipment
- Chopping board
- Knife
- Large saucepan
- Spatula
- Serving bowls
- Chopsticks and spoons
Watch the video here. If you make this recipe, don't forget to tag me on TikTok or Instagram. I love to see it!
Curry Udon
Ingredients
- 2 tablespoon vegetable oil
- 1 onion sliced
- 1 carrot sliced into rounds
- ½ tablespoon garam masala
- ½ teaspoon cayenne powder
- 1.2 L dashi or vegetable stock
- 2 tablespoon soy sauce
- 1 pack 5 cubes Japanese curry roux
- 400 g fresh udon noodles vacuum sealed
- 200 g corn kernels
- 4 eggs soft boiled
- 80 g freshly grated cheddar cheese
- 2 spring onions thinly sliced
- Sesame seeds to serve
- Shichimi Togarashi to serve
Instructions
- Heat oil in a pot over medium heat. Add onions and carrots and cook until soft and lightly brown.
- Add garam masala and cayenne and stir through vegetables.
- Pour in dashi in soy sauce. Turn heat to low and add curry roux, stirring well until they dissolve completely.
- Prepare udon noodles according to package instructions. Divide among soup bowls.
- Pour over your curry broth. Top with sweetcorn, sliced eggs, cheddar cheese and spring onions. Sprinkle with sesame seeds and togarashi.
Notes
- If soup is looking too thick, loosen with a quarter cup of water at a time.
