Thick udon noodles served in a savory Japanese curry broth.
The Story
Curry udon brings together two foods that Japan made distinctly its own: thick wheat noodles and Japanese curry. The dish became popular in the early twentieth century, when restaurants began serving udon in a thick, warming curry broth. It remains a common comfort food, particularly during the colder months.
Curry Broth
Ingredients
- 20 g niboshi
- 2 L water
- 20 g dried kombu
- 30 g katsuobushi
- 4 tablespoons mirin
- 4 tablespoons soy sauce
- Japanese curry roux, about 1/2–1 box or to desired thickness
Instructions
- Add the water, kombu, and niboshi to a pot and soak for 30 minutes.
- Add the katsuobushi and heat over medium.
- Just before boiling, remove from the heat and strain.
- Add the mirin and soy sauce.
- Add Japanese curry roux until the broth reaches the desired thickness.