Curry Udon

Name: Curry Udon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Japanese
Ingredients: 250g boneless skin-on chicken thighs; 1/4 tsp salt; 1 tbsp vegetable oil; 100g onion, grated; 60g carrot, grated; 10g garlic, grated; 10g ginger, grated; 1/8 tbsp baking soda; 2 tbsp japanese curry powder; 625ml dashi; 2 tbsp mirin; 1 tbsp soy sauce; 2 tbsp chuno sauce (or wercestershire); 1/4 tsp salt; 100g onion, sliced; 240g udon noodles; 60ml sour cream; 10g scallions, chopped for garnish

12 steps

Prep:15minCook:15min

Curry udon is a spicy, mouth-watering noodle soup that's a lunchtime favorite across Japan. My Curry Udon from scratch comes together in about 20 minutes, balancing the umami from traditional dashi stock and the rich flavor of a slow-cooked pot of Japanese curry.

Updated at: Thu, 17 Aug 2023 05:15:06 GMT

Ingredients

2 servings

Instructions

Step 1

Cut the chicken into bite-sized pieces and season on all sides with 1/4 teaspoon of salt.

chicken thighs250g

salt¼ tsp

Step 2

Set a large pot of water on the stove over high heat to boil the udon. If you are using pre-cooked frozen udon, you can skip this step.

Pot

Step 3

Heat a frying pan over medium-high heat until hot. Add the oil and then the chicken, skin-side down. Let the chicken fry undisturbed until the skin-side is browned (about 2-3 minutes).

Frying Pan

chicken thighs250g

vegetable oil1 Tbsp

Step 4

While the chicken is browning, grate the onion, carrot, garlic, and ginger. Then mix in the baking soda.

onion100g

carrot60g

garlic10g

ginger10g

baking soda⅛ Tbsp

Step 5

When the chicken has browned on the skin-side (it’s okay if the chicken isn’t fully cooked), transfer it to a bowl while leaving as much of the oil behind in the pan as possible. Set the chicken aside.

Bowl

Step 6

Add the grated vegetables to the pan you fried the chicken in. It will spatter, so be careful. Sauté this mixture until it has formed a paste and is caramelized (about 3 minutes).

Frying Pan

onion100g

carrot60g

garlic10g

ginger10g

baking soda⅛ Tbsp

Step 7

Boil the udon for 3 minutes less than what the package directions say. Udon tends to boil over, so be sure to keep an eye on it.

Pot

udon noodles240g

Step 8

Add the curry powder to the pan with the caramelized veggie paste and continue sautéing until the mixture is uniform in color and very fragrant.

japanese curry powder2 Tbsp

Step 9

Add the dashi, mirin, soy sauce, chuno sauce, and remaining 1/4 teaspoon of salt to the pan with the curry paste. Return the chicken to the pan, and add the onions. Let this simmer for about 5 minutes, or until your udon is cooked.

dashi625ml

mirin2 Tbsp

soy sauce1 Tbsp

chuno sauce2 Tbsp

salt¼ tsp

chicken thighs250g

onion100g

Step 10

When the udon is done (3 minutes less than what the package directions say), drain the noodles and wash any extra starch off the noodles with cold water. Add the udon to the curry and simmer until the chicken and udon are cooked through.

Colander

Step 11

To finish the curry udon, turn down the heat to low. Ladle some of the hot soup into a bowl with the sour cream and whisk this together. Keep adding soup and whisking until the sour cream is warm. Pour this into the pan with the curry udon and stir-to incorporate.