Curry Udon Recipe

Ever had one of those days where you crave something cozy yet a little exotic? Dive into this comforting bowl of curry udon, where tender bits of chicken and chewy noodles bathe in a savory, aromatic broth that feels like a warm hug for your soul. Trust me, it’s the ultimate mood booster!

Curry Udon is a favorite dish of mine, a savory bowl of udon noodles, with boneless chicken thighs barely cooked to tender perfection. I love that the “dashi” melds perfectly with soy sauce and mirin in almost equal parts, giving the base a steady, rich roundness.

The hint of curry powder adds a little something to keep it from being just plain good. And then there are the green onions: If you have fresh ones, this dish is a no-brainer.

Curry Udon Recipe Ingredients

• Udon Noodles: These thick, chewy noodles are a comforting source of carbohydrates, providing energy and a delightful texture to the dish.
• Boneless Chicken Thigh: A juicy, tender source of protein that enriches the dish with savory flavor and essential nutrients.
• Onion: Adds natural sweetness and depth to the broth, along with a boost of fiber and vitamins.
• Dashi Stock: A traditional Japanese soup base that infuses a rich umami flavor, enhancing the curry’s complexity.
• Curry Powder: A blend of spices that delivers warmth and aromatic nuances, with potential anti-inflammatory benefits.
• Green Onions: Provide a fresh, mild onion flavor and a pop of color, with added vitamins A and C.

Curry Udon Recipe Ingredient Quantities

• 200 grams udon noodles
• 200 grams boneless chicken thigh, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cups dashi stock
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 2 teaspoons curry powder
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• 2 green onions, sliced
• Salt, to taste
• Optional toppings: sliced mushrooms, kamaboko fish cake, soft-boiled egg, or chopped cilantro

How to Make this Curry Udon Recipe

1. Prepare the udon noodles following the instructions on the package; drain and set aside.

2. In a large pot, heat the oil over medium heat. Add the onions and sauté until translucent.

3. Put the chicken pieces into the pot and cook them until they are no longer pink on the outside.

4. Add the dashi stock, soy sauce, and mirin. Bring to a gentle simmer.

5. Incorporate the curry powder, making sure it is thoroughly combined with the liquid.

6. Allow the mixture to simmer for approximately 10 minutes, so that the flavors meld and the chicken cooks through.

7. Add the cornstarch slurry (cornstarch mixed with water) to the pot, and stir continuously to thicken the sauce.

8. Savor the flavor of the curry broth and modify the seasoning with salt if it needs tweaking.

9. Place the pot on the stove and add the finished curry sauce to it. Cook the udon noodles according to the package instructions. When they are done cooking, drain them and return them to the pot.

10. Hot and ready to eat, the curry udon is served with sliced green onions and any optional toppings you desire: mushrooms, kamaboko, a soft-boiled egg, or even cilantro, if you prefer.

Curry Udon Recipe Equipment Needed

1. Large pot
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Mixing bowl
8. Whisk or fork for mixing the cornstarch slurry
9. Strainer or colander for draining noodles
10. Stove

FAQ

• What is dashi stock and can it be substituted?Dashi is an essential Japanese soup stock, a kind of broth that is fundamental in providing authentic, satisfying Japanese flavors. It can be replaced with chicken stock or a vegetable broth, but the result will be a kind of Japanese-flavored soup that does not quite taste like home.
• Can I use a different type of noodle?Indeed, while udon is the traditional noodle choice, you can use other types of noodles like soba or ramen as a substitute.
• How spicy is curry udon?The spice level in this curry udon is mild because of the curry powder, but it can be increased or decreased according to taste.
• Is there a vegetarian version?To make it suitable for vegetarians, use tofu instead of chicken, and use vegetable broth instead of dashi.
• How do I prevent the soup from becoming too thick?Modify the cornstarch slurry. If the soup gets too thick, you can always thin it back down with more dashi or water.
• Can leftover curry udon be stored?Store in an airtight container in the refrigerator for up to two days. Reheat slowly; otherwise, the noodles will overcook.

Curry Udon Recipe Substitutions and Variations

If you want to change the texture and flavor of udon noodles, substitute them with rice noodles or soba noodles.
You can substitute boneless chicken breast for boneless chicken thighs; or for a vegetarian option, use firm tofu.
Substitute olive oil or canola oil for vegetable oil.
If you can’t find dashi, just use chicken broth or vegetable broth in its place.
Substitute mirin with a blend of dry white wine and a bit of sugar if the recipe requires it. Use this substitution in the same amount as mirin, and note that the flavor will be slightly different.

Pro Tips

1. Enhance the Flavor of the Chicken Before adding the chicken to the pot, consider marinating it for about 15 minutes in a mix of soy sauce and a dash of sake. This will enhance its flavor profile and make the meat more tender.

2. Boost the Umami For a richer taste, add a teaspoon of miso paste to the dashi stock. This will provide an additional umami punch and depth to the curry broth.

3. Achieve Perfect Curry Consistency Gradually add the cornstarch slurry while continuously stirring to avoid lumps and achieve a smooth, glossy curry sauce. If the sauce becomes too thick, simply add a little more dashi stock to thin it out to your liking.

4. Professional Noodle Texture After boiling, quickly submerge the udon noodles in ice-cold water before draining them. This step helps achieve a chewier texture and prevents them from overcooking when mixed with the hot curry.

5. Maximize Aromatics When sautéing the onions, consider adding a minced clove of garlic and a small piece of ginger to add more aromatic depth to the dish before adding the chicken.