Creamy Japanese Curry Udon
クリーミーカレーうどん
César Pérez
•
May 27, 2025
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.
Ingredients (11)
Ingredients (11)
Instructions
Bring a large pot of water to a boil. Add the udon noodles (16 oz) 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 (2 tsp). Set prepared dashi aside.
In a separate saucepan, melt the butter (2 Tbsp) over medium heat. Add the curry powder (3 Tbsp), honey (1 tsp), ginger (1 tsp), and garlic (2 cloves). 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 to the curry sauce and toss gently to coat. Garnish with sliced scallions.
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