Name: Curry Udon Noodles
Total time: 20 min
Yield: 2 Servings
Cuisine: Japanese
Ingredients: 2 servings of udon noodles; 1 piece abura-age (fried tofu pouch); Half a bunch of green onions (or Japanese wakegi); 2 packets Kayanoya Original Dashi Stock Powder (remove from the packet); 2.5 cups (about 600 ml) water; 1 tbsp Double-Aging Soy Sauce; 1 tbsp mirin; 1 block curry roux; Cornstarch slurry, as needed

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Steaming curry udon noodles topped with fried tofu and green onions in a bowl.

Curry Udon Noodles Curry Udon Noodles

No long simmering required, and you only need a single piece of store-bought curry roux. Yet many people say, “Curry udon made with Kayanoya Dashi is always a winner!” and “It’s even better than what you get at a restaurant.” Thanks to the dashi, the dish is rich in umami and full of depth.

Cook

20 min

Portions

2 Servings

Season

Winter

Cuisine

Japanese

Difficulty

Easy

Instructions

Step 1

In a pot, combine the water and Kayanoya Dashi and bring to a boil. Add the Double-Aging Soy Sauce, mirin, and curry roux, and cook until the roux is fully dissolved.

Step 2

Add the abura-age and udon noodles, and simmer lightly. Thicken with a cornstarch slurry, then add the green onions.

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Curry Udon Noodles Curry Udon Noodles