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Curry udon - Karee udon

Curry udon (カレーうどん) is extremely popular in Japan, as well as being very tasty. In short, a real comfort food!

It is a dish that is prepared with udon, the thick Japanese noodles made with soft wheat flour. They are easily found on the market frozen or in bags, ready to cook. But if you have time, I recommend you prepare them fresh because they are easy to prepare and also particularly good.

This is a common way to enjoy the famous Japanese curry (here you will find another great classic, the Curry rice).

If you do not find curry roux on the market (the nut to be dissolved in the broth containing all the aromas), in the following recipe you will find all the information to be able to make it at home.


- 10 g of salt

- 130 gr of natural water

- 300 gr soft wheat flour


- In a large bowl, sift the flour.

- Dissolve the salt in the water and put 3/4 of it in the flour. Work the dough with your fingers for a long time, so as to create a sandblasting. Then add the rest of the water and form a ball. Put the dough in a bag and let it rest for 20 minutes.

- Paying attention that the bag does not open and does not break, climb on the bag with your feet and walk on the dough: however curious and strange, this is the traditional method of working the dough.

- Once the dough has flattened, remove it from the bag and work it with your hands for 15 minutes.

- Put the dough back in the bag and let it rest for at least an hour.

- After the time, roll out the dough with a rolling pin and a dusting of flour. Reduce the thickness to 3 mm and then cut the noodles - if you use the machine you will be further facilitated.

- Blanch in boiling water for 3 minutes, drain. Cool under cold water, drain again.


- 1 pack of udon (or fresh - see recipe above)

- 20 g pork belly cut into strips

- 1/2 onion cut into large slices

- 1 carrot cut into small pieces diagonally

- 1 shiitake mushroom soaked for at least 3 hours and cut into strips

- vegetable oil

finely chopped spring onion (only the green part)

- 250 ml water with 1 sachet of granular dashi broth (or the same amount of fresh homemade dashi broth - otherwise water)

- 1 tablespoon of mirin

- 1 tablespoon of soy sauce

- 1 nut 1/2 of curry roux (or fresh curry - see recipe below)


- Blanch the udon following the cooking instructions. Cool with cold water, drain again and keep aside. - In a large pot with high sides pour a drizzle of oil and cook the bacon on both sides (it must turn white).

- Pour the onion, carrot and mushroom into the pot. Cook for a few minutes.

- Add the hot water with dashi (if you don't have the dashi just put the water), soy sauce and mirin. Bring to the boil and cook until the onion is tender and the carrot is cooked.

- Add the curry roux (or the homemade curry mix) and thicken for a few minutes.

- Arrange the udon in a bowl and pour the curry. Garnish with the green part of the spring onion and serve immediately hot.


30 g of butter

50 gr of flour

1 tablespoon curry powder

1 tablespoon of garam masala

1/4 teaspoon of chili powder


- Melt the butter in a saucepan keeping the heat low and add the flour, stirring constantly for at least 20 minutes. The mixture must darken but not burn.

- Add the garam masala, curry and chlli pepper, stirring constantly. If you want to give your curry a sweeter touch, you can grate 1 apple wedge.

The mixture must be smooth and without lumps.

Karee udon Cookingwiththehamster
Karee udon | © Cookingwiththehamster

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