Chicken Curry Udon
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Chicken Curry Udon is a combination of two of the most loved Japanese foods together. It is a quick and easy recipe that features slurpy thick noodles and flavorful Japanese curry.
There is nothing like a bowl of udon noodles in hot soup to bring comfort in cold weather. This udon recipe is not really like the more traditional clear soup. Udon does not have much flavor, but what makes this recipe a wonderful noodle is that it absorbs the thick curry flavor of the sauce it is made in.
About Japanese Curry Roux
I find Chicken Curry Udon to be a hearty noodle, which is perfect for those who crave the warmth of rich and heavy flavor. Fortunately, it is very easy and fast to get those deep flavors by simply using instant curry roux, which is available in block and powder forms. It is a staple of Japanese households and you can find Japanese curry roux at supermarkets across Japan.
I must say the prepackage Japanese curry roux is a lifesaver. The solid roux is already made with all flavor packed inside which melts easily in hot liquid. Hence, you just need to cook vegetables and meat in water, after which the solid chunks of roux are added to the broth. You can usually find the prepackage Japanese curry roux in 3 levels of spiciness – mild, medium, and hot. I personally prefer the mild one because it has a sweeter flavor.
About Udon
Udon is a type of thick wheat flour noodle used frequently in Japanese cuisine. The noodle is thicker and chewier than soba noodles, and it can be served both hot and cold. Udon is readily available at supermarkets in Japan. You should be able to find dry or frozen udon at the Asian supermarket. For the best selection, you should try to find it at a Japanese market in your area.
Udon comes in many different forms; freshly made, dry, and frozen. The cooking time varies widely from a few minutes to as much as 20 minutes depending on the thickness of the noodle. Overall, cooking udon is notoriously sub-par like cooking spaghetti.
Using Leftover Curry
Chicken Curry Udon is as simple as udon noodles with curry-flavored broth. The dish is obviously the variation of the original Japanese curry dish, which is served on top of steaming rice. Do not forget to check out my Japanese Chicken Curry recipe. The recipe features how to make the original Japanese curry dish to serve with rice.
When you make a big pot of curry, sometimes you are left with leftover curry or get bored with it. You can simply pour the leftover curry over some udon noodles and toss in more ingredients. However, curry soup for curry udon has a more delicate flavor from the additional dashi broth that brings it up a level from just using up the leftover curry. You will know the difference once you taste it.
More Japanese Curry Recipes
If you don’t know, I have several Japanese curry recipes that I think you will love!
- Curry Bread
- Curry Croquettes
- Spiral Curry Puffs with Japanese Curry Filling
- Chicken Katsu Curry
- Curry Omurice
Ingredients
- 1 tbsp vegetable oil
- 1/2 onion, sliced thinly
- 8.8 oz (250 gr) boneless skinless chicken, cut into bite size
- 3 cups (720 ml) dashi
- 2 cubes Japanese curry roux
- 1/2 tbsp soy sauce
- 1/2 tbsp salt
- 2 tbsp cornstarch, optional
- 2 tbsp water, optional
- 2 servings cooked udon noodles
- Scallions, for topping
Instructions
- Heat oil in a frying pan over medium-high heat. Add onion, stirring until softened and translucent.
- Add the chicken and cook until it is almost cooked through.
- Add dashi and bring to boil. Skim the excess fat from the surface of the soup.
- Stir in curry roux, soy sauce, and salt until the roux is fully melted.
- Mix water and cornstarch to make a slurry (optional). Pour the slurry into the frying pan. Stir together until everything is well combined and thickened. Turn off the heat and set aside.
- Serve cooked udon in a bowl, pour over the curry, and top up with green onion/scallion.
