If you’re in the mood for something warm and comforting, this easy 20-minute curry udon is the perfect bowl of goodness. Chewy udon noodles combined with a rich, savory Japanese curry broth.
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For fans of Japanese curry that are looking to venture out from the delicious curry rice (kare raisu), then give this spin with udon noodles a try!
It’s so easy to make, you can whip it up within just 20 minutes. A great addition for quick lunches, weeknight meals, or whenever you’re on the go!
This is also the third part to my 5-With-1 Series: Udon Edition.
What Is Curry Udon?
Curry udon is a popular Japanese noodle dish that serves chewy udon noodles with a rich and umami-filled curry broth. The broth is usually made by simmering Japanese curry roux with dashi, soy sauce, and sometimes mirin. However, this recipe is made without using mirin or sake.
Japanese curry has a milder and slightly sweeter taste compared to Indian curry, and the curry “broth” is thicker, with a more stew-like consistency.
Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
- Udon Noodles: You can usually find udon in dried, fresh, or frozen varieties. Frozen udon has a longer shelf life and quick cooking time (usually 1-2 minutes). I prefer frozen over dried as it has a chewier and bouncier texture once cooked.
Curry
- Onion
- Beef: I used thinly sliced beef, but you can substitute with any protein of your choice, like chicken, seafood, or even mushrooms.
- Water
- Dashi packet or dashi granules
- Japanese curry cubes
- Light soy sauce (if needed)
- Sugar (if needed)
- Rice vinegar (if needed)
- Egg
Toppings (Optional)
- Hard boiled/jammy egg: Here’s my easy recipe for Ramen Egg Without Mirin.
- Chili oil: This is my Homemade Garlic Chili Oil Recipe and the easier 5-minute version.
- Green onion
How To Make Japanese Beef Curry Udon
- Soak frozen udon in warm water to thaw. In a bowl, crack 1 egg and beat it well. Set aside for later.
- In a pot, heat up 1-2 tbsp of oil over medium heat. Once hot enough, add sliced onions and sauté until onion turns translucent. Then add sliced beef and continue sautéing until beef is almost cooked.
- Pour in water and add dashi packets/granules. Bring to a simmer (if using dashi packets, remove from pot). Add curry cubes and stir– make sure the curry cubes are completely dissolved (see notes).
- Taste for seasoning and if needed, add light soy sauce, sugar and rice vinegar. Stir well. Add thawed udon noodles into the pot and stir.
- Turn the heat down to low then pour the beaten egg in a circular motion into the pot. Let it “set” for 30 seconds to 1 minute before stirring. This is to get silk like ribbons similar to egg drop soup instead of scrambled eggs.
- Serve while hot and garnish with your favorite toppings. Enjoy!
Notes For Easy Beef Curry Udon
- Alternatively, you can use chicken, beef, veggie broth or just water.
- To ensure the curry cubes full dissolves, you can add the cubes to a small sieve and lower it into the water. Stir inside the sieve until the curry cubes fully dissolves.
- Depending on the type of curry cubes you use, adjust to taste accordingly.
- Adding the sugar and rice vinegar balances out the flavor.
More Japanese Curry Recipes
- Japanese Chicken Katsu Curry
- Beef Curry Ramen (Without Mirin or Sake)
- Japanese Inspired Creamy Curry Udon (15 Minutes)
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Easy Curry Udon (20 Minutes)
Ingredients
- 1 frozen udon
Curry
- 1/4 onion thinly sliced
- thinly sliced beef as much or as little as you want
- 2.5 cups water
- 1 dashi packet or 1 tsp dashi granules
- 2 Japanese curry cubes
- 1/2 tbsp light soy sauce if needed
- 1 tsp sugar if needed
- 1/4 tsp rice vinegar if needed
- 1 egg
Toppings (Optional)
- 1 hard boiled/jammy egg
- chili oil
- green onion diced
Instructions
- Soak frozen udon in warm water to thaw. In a bowl, crack 1 egg and beat it well. Set aside for later.
- In a pot, heat up 1-2 tbsp of oil over medium heat. Once hot enough, add sliced onions and sauté until onion turns translucent. Then add sliced beef and continue sautéing until beef is almost cooked.
- Pour in water and add dashi packets/granules. Bring to a simmer (if using dashi packets, remove from pot). Add curry cubes and stir– make sure the curry cubes are completely dissolved (see notes).
- Taste for seasoning and if needed, add light soy sauce, sugar and rice vinegar. Stir well. Add thawed udon noodles into the pot and stir.
- Turn the heat down to low then pour the beaten egg in a circular motion into the pot. Let it "set" for 30 seconds to 1 minute before stirring. This is to get silk like ribbons similar to egg drop soup instead of scrambled eggs.
- Serve while hot and garnish with your favorite toppings. Enjoy!
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