Japanese Style Curry Udon Noodles Karei Udon
Warm up with a comforting bowl of **Japanese Style Curry Udon Noodles (Karei Udon)**, a hearty dish that brings together the rich, savory flavors of Japanese curry and the chewy delight of udon noodles. Featuring tender slices of beef, chicken, or tofu, and a medley of fresh vegetables like carrots, potatoes, and onions, this dish is slow-simmered in a velvety curry broth made with authentic Japanese curry roux for maximum flavor. The recipe is simple yet satisfying, with soy sauce and mirin adding depth to the broth, while green onions provide the perfect finishing touch. Ready in just 40 minutes, this dish is ideal for a cozy dinner or a quick, flavorful weeknight meal. Serve it hot for a taste of Japan that’s both filling and unforgettable!
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Recipe Information
Ingredients
- 450 g udon noodles (fresh or frozen)
- 250 g thinly sliced beef, chicken, or tofu
- 1 medium onion, thinly sliced
- 1 medium carrot, peeled and sliced into thin rounds
- 1 medium potato, peeled and diced into small cubes
- 4 cups vegetable or chicken stock
- 2 blocks Japanese curry roux blocks
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 2 stalks green onions, thinly sliced (optional, for garnish)
- 1 tablespoon vegetable oil
- 0.25 teaspoon salt
- 1 liters hot water (for udon noodles)
Instructions
Bring a large pot of water (about 1 liter) to a boil. Cook the udon noodles according to package instructions if using fresh or frozen. Drain and rinse under cold water to stop cooking, then set aside.
Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and sauté for 3-4 minutes until they become soft and translucent.
Add the protein of your choice (beef, chicken, or tofu) and cook until browned and fully cooked, about 4-5 minutes. If using tofu, handle gently to avoid breaking.
Stir in the carrots and potatoes and cook for another 2-3 minutes to combine flavors.
Pour in the vegetable or chicken stock and bring to a gentle boil. Reduce heat to low, cover, and let simmer for about 10 minutes, or until the carrots and potatoes are tender.
Break the Japanese curry roux blocks into smaller pieces and stir them into the pot. Keep stirring until the roux is fully dissolved, and the broth thickens slightly.
Add the soy sauce, mirin, and a pinch of salt. Taste the broth and adjust the seasoning as needed.
Divide the cooked udon noodles equally into bowls. Ladle the hot curry broth with vegetables and protein over the noodles.
Garnish with sliced green onions, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
