Curry Udon
Serves: 4
  • Curry for Curry Udon:
  • 1 package of S & B Japanese Curry Roux Blocks (small 3.5 ounce size) I like the HOT
  • ½ Pound Shabu Shabu style meat, pork or beef (available at Asian grocery stores or ask your Butcher to slice it for you)
  • I large yellow onion, sliced
  • 3 carrots, peeled and sliced on the diagonal in ½-inch slices
  • 6-8 shiitake mushrooms, stems removed and sliced
  • 1 package Shimeji or Maitake Mushrooms
  • Water ~ follow package instructions on Curry box
  • 2 Tablespoons Butter
  • 2 Tablespoons Canola or Olive Oil
  • Udon noodles (cook according to package instructions right before serving) ~ enough for four servings
  • 2 cups Mentsuyu ~ recipe below
  • For serving:
  • 3 Scallions, finely chopped
  • Shichimi Togarashi ~ Japanese Seven Spice
  • Katsuo Dashi for Mentsuyu:
  • 3¼ cups water
  • A handful of Katsuobushi (dried Bonito flakes)
  • Mentsuyu:
  • 3 cups Katsuo Dashi
  • ¼ cup Soy Sauce
  • ¼ cup Mirin
  1. Curry for Curry Udon
  2. In a medium sized, heavy bottom pot over medium heat, add butter. When butter is melted add sliced onions and sauté for 10-15 minutes until soft and slightly caramelized. Doing this really adds flavor to the curry. Next add the oil, carrots, mushrooms and meat and cook for an additional 5 minutes then add the water according to the instructions on the box. Simmer until the meat and vegetables are completely cooked but not mushy (do not overcook) take pot off heat. Break up the curry roux and add it to the pot. Stir until roux is completely dissolved, return pot to low heat and continue to cook until curry thickens, about 5 more minutes.
  3. Preparation for Katsuo Dashi for Mentsuyu:
  4. Put water in a medium sized pot on medium high heat. Just before the water boils, add the katsuobushi. When the water boils, skim off any foam that forms on the surface. Turn off heat and let the pot sit until the katsuobushi flakes sink to the bottom. Strain the stock in a colander lined with paper towels.
  5. Preparation for Mentsuyu:
  6. Put Mirin in a medium sauce pan and bring to a boil. Add soy sauce and Dashi stock and bring to a boil. Lower heat and keep warm until ready to assemble Curry Udon.
  7. Assembling the Curry Udon:
  8. Divide boiled and drained udon noodles between four large soup bowls. Add ½ cup of Mentsuyu to each bowl. Add one cup of the curry to each bowl and gently stir to combine. Top each bowl with chopped scallions and Shichimi (optional) before serving.
Recipe by Lovely Lanvin at