Can I use curry powder instead of Japanese curry roux?

Yes. Mix 2–3 tablespoons of curry powder with 2 tablespoons of flour and 2 tablespoons of butter to create a quick roux. While the flavor won't be exactly the same, it still produces a delicious homemade curry sauce for udon.

Not typically. Japanese curry is much milder than Indian or Thai curries. Most store-bought curry roux is available in mild, medium, and hot options so you can choose your preferred spice level.

Can I make curry udon ahead of time?

Absolutely! Prepare the curry sauce in advance and store it in the refrigerator for up to 3 days. For best results, cook the udon noodles fresh and combine just before serving.

What’s the difference between curry udon and curry rice?

Curry udon uses the same Japanese curry sauce but is served over thick, chewy udon noodles instead of rice. The curry sauce is often slightly thinner in curry udon to coat the noodles more evenly.

Can I add other vegetables to curry udon?

Yes! Mushrooms, bell peppers, potatoes, and eggplant are great additions. Just be sure to adjust cooking times to ensure all vegetables are tender but not overcooked.

Curry Udon Recipe Hacks That Will Transform Your Dinner Tonight 2025

Name: Curry Udon Recipe Hacks That Will Transform Your Dinner Tonight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 2 tablespoons vegetable oil; 1 large onion, thinly sliced; 2 carrots, diced; 1/2 pound boneless chicken thighs, cut into bite-sized pieces; 4 cups dashi stock (or chicken stock); 3-4 blocks Japanese curry roux (about 3.5 oz); 1 tablespoon soy sauce; 1 tablespoon mirin; 1 teaspoon sugar; 4 packages (7-8 oz each) pre-cooked udon noodles; Sliced green onions; Shichimi togarashi (Japanese seven-spice powder)

Curry Udon Recipe Hacks That Will Transform Your Dinner Tonight

Print Recipe

This Authentic Curry Udon is the ultimate Japanese comfort food bowl. A one-pot meal made with chewy udon noodles, savory Japanese curry sauce, and tender chicken, perfect for cozy weeknight dinners or cold winter nights.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Simmering
Cuisine: Japanese

Ingredients

Scale

2 tablespoons vegetable oil
1 large onion, thinly sliced
2 carrots, diced
1/2 pound boneless chicken thighs, cut into bite-sized pieces
4 cups dashi stock (or chicken stock)
3-4 blocks Japanese curry roux (about 3.5 oz)
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
4 packages (7-8 oz each) pre-cooked udon noodles
Sliced green onions
Shichimi togarashi (Japanese seven-spice powder)

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Instructions

Heat oil in a large pot over medium heat. Add onions and sauté for 3-4 minutes. Add carrots and cook another 3 minutes.
Add chicken pieces and cook until lightly browned, about 4-5 minutes.
Pour in dashi stock and bring to a simmer. Add curry roux blocks and stir until completely dissolved.
Add soy sauce, mirin, and sugar. Simmer for 10-15 minutes until slightly thickened.
Prepare udon noodles according to package directions. Drain and set aside.
To serve, place noodles in bowls and ladle curry sauce with chicken and vegetables over them.
Garnish with sliced green onions and a pinch of shichimi togarashi. Serve hot.

Notes

For a vegetarian version, substitute chicken with tofu and use vegetable stock. Curry sauce can be made ahead and stored separately from the noodles.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 980mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 4g
Protein: 18g
Cholesterol: 55mg

Find it online: https://harmonymeal.com/curry-udon/