Vegetarian

Creamy Japanese Curry Udon (クリーミーカレーうどん)

Name: Creamy Japanese Curry Udon (クリーミーカレーうどん)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 16 ounces udon noodles, frozen; 2 cups water; 2 teaspoons hondashi granules; 2 tablespoons butter; 3 tablespoons Japanese curry powder (such as S&B brand); 1 teaspoon ginger, grated; 1 teaspoon sugar or honey; 2 garlic cloves, minced; ½ cups heavy cream; Salt and freshly ground black pepper, to taste; Chopped scallions, for garnish.

by: César Pérez

July 9, 2024

5 1 Ratings

Creamy Japanese Curry Udon (クリーミーカレーうどん)

Photo by Elvin Abril

Prep time 5 minutes
Cook time 20 minutes
Serves 4

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Author Notes

Have you ever wondered what makes Japanese curry so unique? It boasts a complex blend of spices, with notes of turmeric, cumin, coriander, and a hint of apple or honey for sweetness. While it's often enjoyed as a thick stew over rice, Japanese curry's adaptability shines in this creamy udon. Available in both roux blocks and powder form, I prefer using powder when I'm not making a traditional stew, as it offers more control over the final flavor. Udon noodles, with their thick, slippery texture, are the perfect vehicle for the rich, creamy curry sauce. —César Pérez

Test Kitchen-Approved

What You'll Need

Ingredients

16 ounces udon noodles, frozen
2 cups water
2 teaspoons hondashi granules
2 tablespoons butter
3 tablespoons Japanese curry powder (such as S&B brand)
1 teaspoon ginger, grated
1 teaspoon sugar or honey
2 garlic cloves, minced
½ cups heavy cream
Salt and freshly ground black pepper, to taste
Chopped scallions, for garnish.

Directions

Bring a large pot of water to a boil. Add the udon noodles and cook according to package directions until tender. Drain, reserving 2 cups of water, and set aside. Into the reserved 2 cups of hot udon water, dissolve the hondashi granules. Set prepared dashi aside.
In a separate saucepan, melt the butter over medium heat. Add the curry powder, sugar, ginger, and garlic. Sauté for 1 minute until fragrant.
Gradually whisk in the prepared dashi. Bring to a simmer, then reduce heat to low and simmer for 10 minutes, or until the sauce thickens slightly. Stir in the heavy cream and cook for an additional 2-3 minutes, or until heated through. Season with salt and pepper to taste.
Add the cooked udon noodles to the curry sauce and toss gently to coat. Garnish with sliced scallions.

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See what other Food52ers are saying.

Hiroling
Leslie VB

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3 Reviews

Hiroling July 13, 2024

Hondashi granules may contain fish broth extract; depending on the brand you purcgase. So it may not be Vegetarian …
Just make sure you use kelp only base, NOT the ones with bonitos/scallops/shrimp extracts

Leslie V. September 4, 2024

I am limited in travel to find ingredients..What could I use in place of the H Granules? I am not a vegan.
Thanks.

Leslie V. September 4, 2024

I am thinking of folding in Shrimp or scallops in the final stage..to make it a whole meal. Thoughts?

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