Japanese Curry Udon Recipe

Udon noodles: Thick, chewy Japanese noodles that are either fresh or frozen.

Chicken thigh: Tender and flavorful, cut into bite-sized pieces for easy cooking.

Onion: Adds sweetness and depth to the curry.

Carrot: Provides a slight sweetness and texture contrast.

Water: Used to create the curry broth.

Japanese curry roux: A pre-made mix that gives the dish its distinctive curry flavor.

Vegetable oil: Used for sautéing the chicken and vegetables.

Green onions: Chopped and used as a fresh garnish.

When preparing udon noodles, ensure they are cooked to a perfect al dente texture by following the package instructions closely. Overcooking can result in a mushy texture that won't hold up well in the curry. Additionally, when adding the curry roux, make sure to break it into smaller pieces before stirring it into the simmering liquid. This helps it dissolve more evenly and prevents clumping, ensuring a smooth and consistent curry sauce.

• udon noodles - Substitute with soba noodles: Soba noodles have a similar texture and can absorb the curry flavor well.

• chicken thigh - Substitute with tofu: Tofu is a great vegetarian option that will absorb the curry flavors.

• sliced onion - Substitute with shallots: Shallots have a milder flavor but will still provide a nice aromatic base.

• sliced carrot - Substitute with sweet potato: Sweet potatoes add a similar sweetness and texture to the dish.

• water - Substitute with chicken broth: Chicken broth will add more depth of flavor to the curry.

• japanese curry roux - Substitute with homemade curry paste: A homemade curry paste can be customized to your taste and is a good alternative if you can't find store-bought roux.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle flavor that complements the curry well.

• green onions - Substitute with cilantro: Cilantro provides a fresh, herbaceous note that works well as a garnish.

• Allow the curry udon to cool to room temperature before storing. This prevents condensation from forming inside the container, which can make the dish soggy.
• Transfer the curry udon into an airtight container. Make sure to use a container that seals well to maintain the freshness and flavor.
• If you plan to consume the curry udon within a few days, store it in the refrigerator. It will keep well for up to 3 days.
• For longer storage, place the curry udon in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When freezing, consider portioning the curry udon into individual servings. This makes it easier to reheat only what you need, reducing waste.
• To reheat refrigerated curry udon, transfer it to a pot and warm it over medium heat, stirring occasionally until heated through. You can also use a microwave-safe dish and heat it in the microwave, stirring halfway through to ensure even heating.
• For frozen curry udon, thaw it in the refrigerator overnight before reheating. If you're in a hurry, you can reheat it directly from frozen by placing it in a pot with a splash of water or broth and heating it over low to medium heat, stirring occasionally.
• Garnish with freshly chopped green onions just before serving to add a burst of freshness and color to the reheated dish.

• Stovetop Method:

  1. Place the leftover Japanese curry udon in a saucepan.
  2. Add a splash of water or broth to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally to ensure even heating.
  4. Once the noodles and curry are heated through, serve hot.

• Microwave Method:

  1. Transfer the leftover curry udon to a microwave-safe container.
  2. Add a little water or broth to keep it moist.
  3. Cover the container with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover curry udon in an oven-safe dish.
  3. Add a bit of water or broth to keep it from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until heated through.

• Steaming Method:

  1. Set up a steamer with enough water to create steam.
  2. Place the leftover curry udon in a heatproof dish that fits inside the steamer.
  3. Steam for about 5-10 minutes, or until the noodles and curry are hot.

• Sous Vide Method:

  1. Place the leftover curry udon in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Carefully remove the bag, open it, and serve the reheated curry udon hot.

• Large pot: Used for cooking the chicken, vegetables, and curry together.

• Wooden spoon: Ideal for stirring the ingredients in the pot without scratching the surface.

• Knife: Essential for slicing the chicken, onion, and carrot into bite-sized pieces.

• Cutting board: Provides a safe surface for chopping the ingredients.

• Measuring cups: Used to measure the water accurately.

• Strainer: Useful for draining the cooked udon noodles.

• Tongs: Handy for handling the cooked noodles and mixing them into the curry.

• Serving bowls: For presenting the finished curry udon dish.

• Chopping knife: For finely chopping the green onions for garnish.

Prep ingredients ahead: Chop the chicken, onion, and carrot in advance to save time during cooking.

Use pre-cooked noodles: Opt for pre-cooked udon noodles to skip the boiling step.

Instant curry roux: Use store-bought curry roux for a quick and easy flavor boost.

One-pot cooking: Cook everything in one pot to minimize cleanup time.

Batch cooking: Make a larger batch of curry and freeze portions for future meals.