Curry Udon

This is a delicious curry udon passed down from my mother.Remove the scum from the meat for better taste. Recipe by Shibacchi

Fast and easy, great for lunch.

Makes for 2

Great lunch/dinner recipe for a fall/winter day! The broth is very rich and full of flavors. This will warm up your whole body and maybe sweat a little! 🔥#lunch #dinner #vegetarian #warm #curry #spicy

Leftover curry could be made into this dish. Any noodle is actually ok. The traditional is udon or soba (buckwheat). Trying to help Bo’s cooking options! This recipe is for one person.

I made curry noodle soup in a clay pot.It's a sister to the stewed miso udon noodles.Please adjust the amount of dashi base according to the size of your clay pot. You can use pork or onions instead of chicken. The egg will be cooked with remaining heat so take the pot from the heat shortly after you cover the pot. You can cook the egg to the doneness of your liking but I like it soft-poached. Recipe by Bananazakuro

My friend made curry udon for me for lunch when I went to visit her, and I just loved it! I had some pork and cream on hand, so I made my own version.When adding the katakuriko potato starch flour dissolved in water, lower the heat and mix well so it thickens the sauce without turning into lumps.If you like pork you can add more of it. Recipe by YASUMARU

For the past 10 years, I have tried to recreate the curry udon noodles from my favorite restaurant in Osaka.A lot of people who saw this recipe in my blog made this dish. Somebody said that her husband is quite difficult to please because he had worked for a restaurant and had a strong preference, but really liked this recipe.Everything I say here is tips to recreate this dish.Stick to the cooking time and the heat described here. Otherwise you will have different results.After adding the katakuriko with water in Step 16, stir quickly to remove lumps. For 1 serving. Recipe by *ai*

I wanted to make dashi-rich curry udon!!I think that frozen udon noodles have the best texture and taste for this dish. Recipe by Ryoutanchan

☆ Inducted into the Hall of Fame on May 18, 2014 ♪You can make this with store-bought curry roux! This is a curry udon with a rich broth, just like from an udon shop!The origin of this recipeI wanted to try making curry udon with a rich broth!

I like to have curry nanban for lunch. In my mind, it's curry udon if I make it with curry roux, and curry nanban if I make it with curry powder.Grate the potato to form a natural thickening agent. The flavor of the potatoes makes the sauce even tastier.If the sauce is not thick enough, add a little katakuriko dissolved in water and adjust. If it's too thick, just add a little water. A tiny bit of miso adds depth. For enough broth for 4 servings - using 1200 ml of water. Recipe by pegupepepe

Another way to enjoy leftover butter chicken curry

This curry soba recipe was passed down by my mother and cannot be compared to any restaurant! It is a winner recipe for all.If serving this later, skip Step 6 and add the katakuriko right before eating.Step 8: I recommend garnishing the dish with Japanese leeks (we do not as my husbands cannot eat it).This curry soba and udon dish is perfect for both cold and hot days. Recipe by Ga-bera

Nyummy curry with noodles. Taste like heaven.

I modified a recipe I saw on Twitter!I just used whatever I had in the fridge, like naruto and so on, to top my udon! So use whatever toppings you like! Recipe by Satonoyume

Just wanted to try some udon so I made it myself lol. Came out really good, especially the broth. If you don't care for or have udon noodles (found in the deli/refrigerator section) just use ramen noodles.

★★★ 200 reviews, popular recipe ★★★Simple udon with a flavorful brothAdd your favorite toppings ♪The origin of this recipeI settled on this taste for simple udon soup.

Had this wonderful dish at a Resturant and had to try

Udon is great with slightly sweetly seasoned beef. I love leeks in Sukiyaki, so decided to try something similar. This a lunchtime staple for my family.Be careful as the beef will become tough if you cook it for too long. Recipe by Mekamahao

I love udon dishes, but usually they don't include vegetables.You can eat a lot of vegetables with the udon though if you simmer it with miso. Add an egg at the end to make it really nutritious.The only tip is to stir-fry the chicken thoroughly so that it's cooked through. The flavor of miso varies depending on the type, so please adjust the seasoning at the end if needed by adding soy sauce. Add the doubanjiang sparingly while tasting. It's delicious with an egg dropped on top at the end too. For 2 servings. Recipe by commeline

I wanted to eat chilled noodles and also wanted to use up some beef left over from making sukiyaki the night before.Make sure you chill the udon and mentsuyu well. I don't usually measure out the seasonings for the beef, so adjust the amounts to your liking.I use a type of mentsuyu called hontsuyu. For the sauce, I mix it with water at a ratio of 1:1. Recipe by Odajiman

In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this.Just adding dried bonito flakes enriches the flavor!Use leftover vegetables in the fridge such as cabbage and carrots.Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy

Featured in recipe leaflets and Cookpad News, thank you so much! This dish enhances the flavor with curry, oyster sauce, and mayo. The origin of this recipe: I usually make yakisoba with oyster sauce, but I tried adding curry flavor and it turned out delicious!

The udon salad I had at a casual restaurant chain was delicious, so I recreated the dish.Frozen udon noodles are the best for this! Since this is served as a side dish, it's not a big amount, but if you are serving it on its own for lunch, try doubling the amount. Recipe by Obuusama

Everyone loves sukiyaki flavor. Enjoy it with egg yolk. [Feb 12, 2007] Featured [Oct 28, 2008] Finally reached 100 people ❤ Thank you!!The origin of this recipeI simplified my favorite sukiyaki's finishing touch with fewer ingredients. You can enjoy the taste even without eating sukiyaki (haha).This quick and delicious meal made in a frying pan was featured in the summer 2022 issue of Cookpad Plus♡

The udon I ate at a restaurant was so delicious that I wanted to try recreating it.For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman

I want to eat curry soba noodles occasionally so I make it at home.It's easy to make, and it'll warm up your body on a cold day. Your whole body will be cozy and warm when you've finished eating! For 1 serving. Recipe by Kyoku

This is one of my family's staple dishes. Recipe by Yuuyuu0221

I made some stir fried udon when I was visiting friends in Bangkok. They were out of soy sauce so I tried using Thai fish sauce instead. Although people in Bangkok use limes, lemon is a fine substitute.Now I'm very fond of stir fried udon with nam pla.Microwave the udon noodles briefly to warm them up, and untangle them in advance. If you are using frozen noodles, rinse them in water to get rid of any surface stickiness.If you add some fresh coriander, it will taste more like Thai cooking!I recommend adding cherry tomatoes. For 1 serving. Recipe by Wanko mama

I was starving one day and wanted to eat something more interesting than regular natto and rice. So I used the things in my fridge to make stir-fried udon noodles.If you like stronger flavors, add a little more mentsuyu.This is a really easy and simple dish!It's delicious enough, but you can add more seasonings and change the taste and toppings to your liking! Recipe by Maa ani