When you think of curry, you may think of the fiery and zesty dishes that come from places in southern Asia, such as Thailand and India. However, Japanese curry is quite different. Think of a thick, savoury bowl of umami brown sauce with a hint of sweetness and a very mild spice. Now picture cooking this sauce with tender, thinly sliced beef and ladling it over bowls of thick, chewy udon noodles. Japanese beef curry udon (カレーうどん) is pure comfort food.
I could (and definitely plan to) devour bowls of this all winter long. This dish is hearty enough to leave you completely satisfied and the mild Japanese curry spice is so pleasant. Plus thick noodles and tender, flavourful beef.. I'm sold. Looking for something light and summery instead? Head over to check out this tasty lemon soba.
When it comes to Japanese cuisine, curry is a relatively new addition. Curry powder was introduced to Japan in the Meiji era (1868-1912) when Japan was forced to abandon a self-imposed isolation from the rest of the world and come into contact with the British Empire. At the time, India was under British colonial rule and officers of the Royal Navy brought a spice mix called curry powder to Japan.
Curry dishes were considered to be youshoku (洋食), food that came from the West. However, it was very warmly received by Japan and it is now a very popular flavour that can be found in many dishes; being served at home, as well as in restaurants and school cafeterias.
Ingredients
- Udon
- Beef - Choose a steak cut with minimal fat interruptions, sliced very thinly.
- Onion
- Soy sauce
- Mirin
- Dashi - A kelp and bonito fish-based soup stock that is a staple in Japanese cooking.
- Japanese curry roux
- Potato starch
- Scallion
See the recipe card below for quantities.
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Instructions
The base of Japanese beef curry udon broth is made with Japanese curry roux. We will use two squares for this recipe for two, one per serving. Roughly chop the roux so that it will dissolve into the broth easier later. Set aside for now.
Thinly slice the steak and onions. I actually bought my steak pre-sliced from an Asian supermarket. The pieces are incredibly thin, making them perfect for this dish. However, you could accomplish the same thing with a very sharp knife.
While you are working on the rest of this recipe, boil water and cook two servings of udon according to package directions. Strain the udon and separate it into two serving bowls. Set aside until the beef curry is ready.
Add the water, soy sauce, mirin, and dashi to a medium pot and bring to a boil over medium heat. This combination makes 'tsuyu,' a Japanese broth very popular in cooking.
When the tsuyu begins to boil, add in the beef and onion. Spoon off and discard any scum that forms on the surface.
When the meat has cooked through, stir in the chopped curry roux.
In a small bowl, mix the potato starch with a tablespoon of cool water to form a slurry.
Once the curry roux has dissolved, stir well to make sure the curry is fully incorporated into the broth. Then add in the potato starch slurry and mix well. Cook for another minute or two while the slurry thickens the broth a little bit.
Ladle the beef curry into your two serving bowls of cooked udon. Top Japanese beef curry udon with thinly sliced scallions, if desired, and enjoy immediately.
How to make ahead of time
If you wish to make this Japanese beef curry udon ahead of time, follow the instructions above accept with the following changes.
Don't cook the udon until you are ready to serve.
Follow the directions to cook the beef curry soup, accept omit the part where you add the potato starch slurry. Store in an airtight container in the fridge (for up to a couple days). When reheating, bring to a gentle boil in a pot.
In a small bowl, mix the potato starch with a tablespoon of cool water to form a slurry and stir it in with the curry. Mix well and cook for another minute or two while the slurry thickens the broth a little bit. Then serve over freshly cooked udon noodles.
Storage
Keep any leftovers in an airtight container in the refrigerator for up to three to four days.
Print📖 Recipe
Japanese Beef Curry Udon
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Noodles
- Cuisine: Japanese
Description
Thick udon noodles with tender slices of beef and onion in an amazing, umami, Japanese curry sauce. Cozy up with a bowl of curry udon when you're looking for ultimate comfort food.
Ingredients
2 servings udon
150 g beef (steak without many fat interruptions), very thinly sliced
½ onion
550 ml water
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon dashi granules
2 cubes Japanese curry roux
1 tablespoon potato starch
1 tablespoon water, cool
1 scallion, for garnish
Instructions
Roughly chop the Japanese curry roux and set aside.
Thinly slice the onion and slice the beef very thinly with a sharp knife (or you can buy it pre-sliced this way at an Asian supermarket).
While you are working on the following recipe, boil a pot of water and cook udon according to package directions. When the noodles are cooked, strain and divide into two serving bowls. Set them aside until the beef curry is ready.
In a medium pot over medium heat, bring water, soy sauce, mirin, and dashi to a boil. This combination forms a 'tsuyu,' a very popular broth used in Japanese cooking. When the tsuyu begins to boil, add in the beef and onion. Spoon off and discard any scum that comes to the surface.
When the meat has cooked through and onions are tender, stir in the chopped curry roux.
In a small bowl, mix the potato starch with a tablespoon of cool water to form a slurry.
Once the curry roux has dissolved, stir well to make sure the curry is fully incorporated into the broth. Then add in the potato starch slurry and mix well. Cook for 1-2 minutes while the slurry thickens the broth a little bit.
Ladle the beef curry into your two serving bowls of cooked udon. Top with thinly sliced scallions, if desired, and enjoy immediately.
Nutrition
- Serving Size:
- Calories: 456
- Sugar: 12.2 g
- Sodium: 2593.4 mg
- Fat: 11.8 g
- Carbohydrates: 88.7 g
- Protein: 28.2 g
- Cholesterol: 45.5 mg
Keywords: curry udon, Japanese curry udon
maria says
Just found your site. I as looking for some comfort food to warm the body and the soul.
This beef curry udon fit the bill. My husband and teenagers asked that me to make it again. That's a definite OUI! Yes; and soon.
Asha says
Hi Maria, thanks so much! This udon is definitely perfect for a cozy, satisfying meal. I'm glad your whole family enjoyed it.
nancy says
the right amount of spiciness and perfect comfort meal
Asha says
Thanks so much 🙂
Vanessa says
Pure comfort! My whole family loved it!
Asha says
That's so great to hear, thank you!
Bernice says
I love Japanese curry and this is a recipe I can see myself making over and over again. The next time I'm at T & T I'll be picking up some udon noodles and sliced beef.
Asha says
Thank you! I love Japanese curry, as well. Especially combined with noodles.
Colleen says
This recipe looks so delicious and comforting. I'm planning to make it tomorrow and I know it will be a hit.
Asha says
Amazing, I hope you love it! Thanks
Terri says
Now, this I would love! I love Japanese food, but am not the biggest fan of Indian curry.
Asha says
Thanks Terri 🙂 Japanese curry is completely different than Indian varieties, so you should definitely give it a try.