Curry udon

Curry udon

Kare udon

Laura Edwards

Japanese curry and udon: a comfort food power couple. The addition of curry to hot udon doubles down on its warming, satisfying qualities – I love all kinds of udon, but this may be my favourite.

Supremely not difficult


Quantity Ingredient
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 green chilli, very finely chopped
2 garlic cloves, very finely chopped
1 red (bell) pepper, diced
60g butter
6 tablespoons plain flour
45g madras curry powder, see note
2 tablespoons garam masala
1.2 litres chicken or beef stock, dashi, or any combination of the three
4 tablespoons soy sauce, more to taste
4 tablespoons ketchup
or Tonkatsu sauce
1 sweetcorn cob
or 150g tinned sweetcorn
4 portions udon noodles
2 spring onions, finely sliced
4 eggs, poached or soft-boiled
pinch dried chilli flakes, (optional)
40-50g red pickled ginger, (optional)
50g cheddar cheese, grated, (optional – but it’s DELICIOUS)
toasted sesame seeds


  1. Heat the oil in a saucepan over a medium heat and add the onion. Cook until lightly browned, then add the chilli, garlic and red pepper. Continue to cook until the garlic has softened and the pepper has started to brown.
  2. Remove the veg from the pan with a slotted spoon and reserve. Add the butter to the pan and let it melt, then whisk in the flour. Cook until the roux turns a light golden brown, stirring constantly. Add the curry powder and garam masala, reduce the heat to low and cook for a few minutes, stirring frequently. Add the stock or dashi in a thin stream, whisking constantly to prevent lumps, and bring to the boil. Add the soy sauce and ketchup or tonkatsu sauce and reduce to a simmer.
  3. If using a sweetcorn cob, blanch in boiling water then cut off the kernels, or heat up the tinned sweetcorn in a saucepan or the microwave.
  4. Cook the udon according to the package instructions, then drain and portion into deep bowls. Pour over the curry broth and top with the sweetcorn kernels, sautéed onion and pepper mixture, spring onions, eggs, chilli flakes, pickled ginger, cheese, if using, and sesame seeds.


  • You can use hot or mild, or a combination of both
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