Curry Udon
Always, always top with thinly sliced scallions.
Curry Udon
Curry roux has saved me countless times, and I love using the cubes to quickly prepare a delicious Japanese-style curry. S&B Foods first introduced this convenient block form of curry roux in 1956, made from a solid mixture of fat, flour, and curry spices as the base flavor. Today, you can find a wide selection of instant Japanese curry roux in the Asian section of American supermarkets. I still prefer the S&B Foods brand and usually go for the "hot" variety. Just add broth or water, toss in your favorite veggies and protein, and serve over rice or, as in this case, udon noodles. If you’re feeling extra adventurous, an Onsen Egg, like the one from my video, will take it to the next level.
Opt for Fresh or Frozen Udon
I've never been a fan of dried udon. No matter how many times I've tried, the texture always seems off after cooking. In my opinion, the best choice is fresh udon that has been flash-frozen or fresh udon, though the latter can be harder to find. If you're using fresh or frozen udon, be sure to follow the cooking instructions, as they don't need much time. Similar to rice noodles, it's important to rinse the cooked udon in cold water to keep them from sticking together.
Beef is the Tastiest Protein, But There are Other Options
Traditionally, curry udon is made with thinly sliced beef, but there are plenty of other protein options you can use instead. You can also skip the protein entirely and make it completely vegan by increasing the amount of vegetables. Other protein alternatives include seared firm tofu, ground pork or chicken, sautéed shrimp, or even a plant-based meat substitute like Impossible.
Ingredients for Curry Udon
2 tablespoons vegetable or canola oil
1/2 large yellow onion, thinly sliced
1-inch piece of ginger, peeled and finely diced
4-6 cloves of garlic, finely diced
1 cup thinly sliced mushrooms
1 packet of S&B Curry Roux, Hot
1-1 1/2 lbs thinly sliced beef, such as ribeye
2 cups low-sodium beef broth
4-5 carrots, peeled and cut into chunks
~1.6 lbs frozen udon noodles or four individually frozen servings
4 scallions, thinly slices
*Note: The S&B Curry Roux kits come with two packets. For this recipe, you’ll only need one packet or four cubes.
Serves 4
Directions for the Curry Udon
Start by bringing a medium saucepan filled three-quarters full with water to a boil. Once boiling, cook the udon noodles according to the package instructions—usually, they only need about two minutes. Drain the noodles and rinse them under cold water, then set them aside until the curry is ready.
Meanwhile, heat a Dutch oven or stockpot over medium-high heat. Add two tablespoons of oil and sauté the onions for two to three minutes, or until they become translucent. Then, add in the garlic and ginger, continuing to sauté for another minute.
Next, add the thinly sliced mushrooms and beef, cooking until they brown around the edges.
Once the mushrooms and beef are browned, add the curry roux cubes. I like to break them up with my fingers to help them dissolve more easily. Pour in the broth to deglaze the pan, then cover and cook for 10-15 minutes. During this time, you can adjust the seasonings to your taste with salt, sugar, or sesame oil.
To serve, place a handful of cooked udon noodles in a bowl, then ladle the rich curry on top. Finish with a sprinkle of scallions, and enjoy!