Curry Udon

Making Curry Udon Ahead

Best eaten at once. The broth keeps for 2 days in the fridge; cook fresh noodles to serve.

Making Curry Udon

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1. Heat the oil in a pan, stir in the flour and curry powder for 1 minute, then whisk in the dashi until smooth.

   Mark done Start 1 min timer

2. Add the beef and onion and simmer for 12 minutes until the onion is soft. Add the soy sauce and sugar and simmer for 3 minutes.

   Mark done Start 12 min timer

3. Cook the udon in a separate pan of boiling water for 3 minutes. Drain and rinse.

   Mark done Start 3 min timer

4. Divide the noodles between 2 bowls, ladle over the curry broth and top with spring onions.

   Mark done

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Worth Knowing

• Add the dashi to the roux gradually, whisking.
• Cook the noodles separately so the broth stays clear.
• Wear an apron; curry broth stains.

Some Background

Slurping is allowed. A bowl of curry udon is a thick, hot, comforting noodle soup, and it is best eaten fast while the broth is hot and the noodles are chewy. It is quick to make from a pantry curry powder.

The broth starts with dashi, which gives a savoury depth, and thin slices of beef simmered with onion until soft. Cook flour and curry powder in oil for a minute to make a roux, then whisk in the dashi a little at a time so the sauce comes out smooth and glossy; poured in all at once it clumps. Boil the udon separately, in plain boiling water, then rinse it before adding to the bowls. This stops the starch from clouding and thickening the broth. Keep the noodles separate.

Pour the curry broth over the noodles and finish with spring onions. A soft egg on top is a nice addition. The dish needs nothing else but a spoon and chopsticks. Eat it quickly.

What to Put Next to It

Soft-boiled egg · Pickled ginger · Tempura · Steamed rice

Sides from the same cuisine on this site: Japanese Milk Bread (Shokupan), Nasu Dengaku.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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