Another popular way to have curry in Japan is kare udon or curry udon soup. Curry udon soup is generally a soup with udon noodles in a thick curry flavoured broth. Sometimes it is as simple as the udon noodles with the curry flavoured broth and sometimes it has the full curry including the beef, carrots and potatoes. I prefer curry udon with the full curry as it makes a nice and filling meal. Curry udon combines the best of both worlds; You get the amazing flavours of the curry along fun of slurping noodles. 🙂
Curry Udon
You don’t always leftover curry lying around and sometimes you just don’t feel like making a full curry when a curry craving hits. For those times you can make a quick curry udon from scratch. The Japanese curry roux comes divided like chocolate so you can easily break off a smaller piece to use in a single serving of curry udon. So it is as easy as adding a single servings worth of curry roux to some dashi and pouring it over udon noodles. Of course it would be better if you added some meat like beef or pork or chicken and some vegetables like onions, carrots and potatoes. This is great if you are seriously craving a quick curry fix.
Curry Udon with Leftover Curry
When you make a big pot of curry you are going to be eating it for a few days in a row so it is nice to change it up a bit. Curry udon is a great way to enjoy that leftover curry. Making curry udon is as simple as adding some curry to some dashi and pouring it over some udon noodles. (Another way to change up the leftover curry is to try serving the curry on udon noodles instead of rice.)
Kare Udon (Curry Udon Soup)
ingredients
- 2 cups dashi
- 2 ounces beef (cut into bite sized pieces)
- 1 small onion (sliced)
- 1 carrot (cut into bite sized pieces)
- 1 small potato (cut into bite sized pieces)
- 1 cube curry roux (gluten free for gluten free)
- 1 serving udon noodles (cooked) (gluten free for gluten free)
- 1 chopped green onion
directions
- Simmer the beef, onion, carrot and potato in the dashi in a covered sauce pan until the meat is cooked and the vegetables are tender, about 15 minutes.
- Add the curry roux and stir until it thickens.
- Place the cooked udon noodles in a bowl and pour the curry soup onto the noodles.
- Garnish with green onions.
Curry Udon with Leftover Curry
ingredients
directions
- Bring the dashi and curry to a boil in a small sauce pan.
- Place the cooked udon noodles in a bowl and pour the curry soup onto the noodles.
- Garnish with green onions.
noble pig says
March 19, 2008 at 10:51 pmWow, that looks so satisfying and rich…and warming. Beautiful photo.
Michele says
March 19, 2008 at 11:30 pmWow! This looks amazing. Adding it to my list of to try recipes!
Diana Evans says
March 20, 2008 at 2:19 amoh my goodness!!! this looks so yummy…
Your cooking is amazing…
thanks for popping by
Cheers,
Diana
StickyGooeyCreamyChewy says
March 20, 2008 at 2:40 amI am mad about udon! I’ve never had it in a curry base. Sounds really interesting. Great job!
Rasa Malaysia says
March 20, 2008 at 4:37 amYum…I can totally see myself soaking up your left over curry with roti canai, an Indian-Malaysian pancakes, but Udon works too, good idea. 🙂
Pixie says
March 20, 2008 at 8:00 amThis looks so good Kevin- I’d love to try it!
tigerfish says
March 20, 2008 at 10:00 amYou are on a Jap curry trail, aren’t you? But I love it!
It looks like Mee Rebus in SE Asia.
Maya says
March 20, 2008 at 12:08 pmKevin:
Give me a piece of bread and I am good to go with the curry but a great combination with the noodles. I love the Malaysian curry laksa ( yum, now that I talked about it, I have to make it!!). That is comfort food for me.
Elle says
March 20, 2008 at 12:28 pmKevin, that’s gorgeous! It looks so warm and comforting, too.
Jenny says
March 20, 2008 at 1:14 pmThis looks great Kevin!! I love the picture, it says comfort food all over it! Great job.
Peter M says
March 20, 2008 at 1:19 pmOK, I get it…you’re gonna show us the many uses of Kare and that’s a good thing!
Neen says
March 20, 2008 at 1:48 pmYou, my friend, are the king of leftovers. How many more ways will you find to use curry roux this week?
Annemarie says
March 20, 2008 at 3:27 pmI can’t tell you how much I looooove Japanese curry things. I’ll take it in any format it’s coming – soup, katsu, just on the side with a spoon, etc. Really need to make my own curry, to unlock the wonders of what goes into that stuff…
Mandy says
March 20, 2008 at 3:28 pmI never know you can add udon to japanese curry! I have a package of curry in the pantry, now I know what I will use it for! Thanks for the idea.
Susan from Food Blogga says
March 20, 2008 at 5:48 pmNow that picture just makes me want to slurp those noodles up. Sounds and looks delicious!
Toni says
March 20, 2008 at 6:31 pmI love slurping the udon noodles – especially if I’m wearing something dark!
This dish looks fantastic! Never thought of putting udon together with curry. Great!
candyce says
March 20, 2008 at 6:41 pmi love curry and i love udon soup.
what a great idea!! looks absolutely delicious – can’t wait to try it out! i have some curry “cubes” sitting in my pantry as i type. 🙂
Sylvie says
March 20, 2008 at 11:22 pmI love how you are showing all the different was of making Kare!
Ruth Daniels says
March 21, 2008 at 12:24 pmPerfect dish for a winter that never seems to end…even though it’s officially spring.
Thanks for sharing with Presto Pasta Nights.
Cooking and the City says
March 21, 2008 at 3:25 pmKevin I love curry & this looks delicious 🙂
Dell xo
Jaime says
March 22, 2008 at 7:55 pmwow! next time i want to make curry i know where i am going to look 🙂 i love that you have featured several variations so we can make use of the leftovers!
Anthony says
April 10, 2008 at 11:28 pmHey, Kevin. Your amazing recipe seems like one I should try! I think I just might.
However, your curry udon [full] recipe is missing steps it seems.. you don’t have the step for the dashi or anything!
Kevin says
April 10, 2008 at 11:34 pmAnthony: Sorry about that, the simmering in step 1 should be done in the dashi.
Kumiko says
September 5, 2008 at 7:20 amLooks delicious, though not good for white t shirts – do you try other brand rouxs?
Kevin says
September 5, 2008 at 12:24 pmKumiko: I have tired a few different brands but the local shops only carry 2 or 3 different brands. I do enjoy ordering kare at local Japanese restaurants to see what they taste like.
Kitten says
January 4, 2012 at 4:27 pmI have a silly question here. If you're wanting to make the curry with the udon noodles, can you not add the noddles to the curry to cook them? Or do you really need to cook them separately, then add the curry? It would seem the noodles would take on the flavor better if they were cooked with the curry, but I don't know if the texture would be bad? Thoughts? 🙂
Also, this post is awesome. 😀
Kevin says
January 5, 2012 at 11:35 amKitten: You could cook the noodles in the curry, though you would have to add more liquid. I normally cook them separately as it is easier to control the consistency of the curry broth but the noodles would have more flavour if cooked in it. Great idea! Thanks for sharing!
Jack says
May 28, 2012 at 1:49 amYes..the noodle should be cooked with some of the broth to make the noodle more tasty
I recommended to add some MIRIN…that will make the curry udon a lil bit sweeter..because sugar just don't do much…
Jo H. says
February 5, 2014 at 8:30 amCould you substitute the dashi stock for something else? Great recipie by the way!! I really need to try it!
kevin says
February 9, 2014 at 8:58 pmJo H.: Yep, you could use beef broth, chicken broth etc. Enjoy!