Best 2 Japanese Style Curry Udon Noodles Karei Udon Recipes

Japanese-style curry udon, also known as karei udon, is a delicious and versatile dish that combines the flavors of Japanese curry with thick, chewy udon noodles. It's a popular comfort food in Japan, and for good reason - it's easy to make, packed with flavor, and can be customized to your liking. Whether you prefer your curry mild or spicy, with or without vegetables, or even with different types of noodles, there's a karei udon recipe out there for everyone.

Here are our top 2 tried and tested recipes!

CURRY UDON

Curry Udon image

This is not just a simple bowl of udon noodles but curry flavoured noodles with pork, shallots (scallions), aburaage (deep fried tofu) and fish cakes. I made the curry sauce from scratch and flavour is amazing. Omit meat and fish cakes and make it a vegetarian version of curry udon with konbu dashi stock.

Provided by Yumiko

Categories Main

Time 20m

Number Of Ingredients 14

Ingredients

2 servings of fresh udon noodles ((note 1))
4 shallots ((scallions))
2 short chikuwa sticks ((note 2))
1 aburaage
150 g pork belly (, thinly sliced into bite size pieces (note 3))
700 ml dashi stock
1 tsp oil
Salt & pepper
1 tbsp curry powder
1 tsp turmeric powder
2 tbsp cornflour/corn starch
5 tbsp dashi or water
3 tbsp soy sauce
2 tbsp mirin

Steps:

Cut shallots diagonally into about 5cm (2") long pieces. Slice chikuwa diagonally into 4 cm long, 5mm (3/16") wide pieces.
Pour boiling water (not in ingredients) over the aburaage to remove excess oil and squeeze moisture out. Cut the aburaage into two lengthwise, then cut them crosswise into 1.5 - 2cm (½") wide pieces.
Add all the Curry Mixture ingredients to a bowl and mix well using a whisk, ensuring that corn flour is dissolved.
Add oil to a large fry pan or a saucepan and heat over medium high heat. Add pork, season with a pinch of salt and pepper, and cook for 1-2 minutes until the pork pieces are nearly cooked.
Add shallots, chikuwa and aburaage to the pan and cook further 30 seconds.
Add dashi stock and turn the heat up to high. When it starts boiling, scum might surface. Remove as much as possible.
Mix the curry mixture in the bowl again ensuring that corn flour has not collected at the bottom of the bowl. Add the mixture to the pan and turn down the heat to medium.
The sauce will start to thicken. When the sauce starts boiling, turn the heat off.
Transfer heated udon noodles to two serving bowls and pour curry sauce over the udon.
Serve immediately.

JAPANESE-STYLE CURRY (KAREI RAISU)

Japanese-Style Curry (Karei Raisu) image

I love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice. You can use whatever meat and vegetables you want, but for me, curry has two unbreakable rules: First, make sure that meat is nice and fatty. Second, embrace the premade blocks of Japanese curry roux. Curry is not health food, but neither are the deep-fried pork cutlets called tonkatsu, and I'm not planning to give those up either, no matter what my wife says!

Provided by Masaharu Morimoto

Categories Curry Beef Rice Potato Dinner

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
2 tablespoons vegetable oil
1 large yellow onion, thinly sliced into half moons
1 pound boneless fatty beef (such as chuck, short rib, or belly), cut into 3/4-inch pieces
1/2 pound carrots (about 2 medium), peeled and roughly chopped into irregular 3/4-inch pieces
1/2 pound russet potato (about 1 small), peeled and roughly chopped into irregular 3/4-inch pieces
5 ounces medium-hot Vermont Curry (7 pieces; see Note)
1 teaspoon kosher salt
6 cups cooked short- grain white rice, hot

Steps:

Heat the butter and oil in a medium pot over medium-high heat until the butter melts and bubbles. Add the onion and cook, stirring occasionally, until it's translucent and slightly wilted, about 5 minutes. Add the beef and cook, stirring occasionally, just until the pieces are no longer pink on the outside, about 5 minutes.
Add potatoes and carrots, stir well, and add 7 cups of water. Bring the water to a boil over high heat, skim off any froth that appears on the surface, then reduce the heat to maintain a strong simmer. Cook, stirring occasionally, until the beef is very tender, about 1 hour. Add the curry paste and salt and continue cooking, stirring and scraping the bottom frequently, for 15 minutes more. To store, cool to room temperature and keep in an airtight container in the fridge for up to 3 days.
Divide the rice among shallow bowls, spoon on the curry, and serve immediately.

Tips:

Use a good quality Japanese curry roux. This will make a big difference in the flavor of your dish.
If you don't have Japanese curry roux, you can use a regular curry roux, but be sure to adjust the amount of water or broth you add so that the sauce is the right consistency.
You can use any type of udon noodles you like, but thick, chewy noodles will hold up best in the curry.
If you don't have udon noodles, you can use ramen noodles or even spaghetti.
Add your favorite vegetables to the curry. Common additions include carrots, potatoes, onions, and bell peppers.
If you want a vegetarian curry, you can omit the meat and add more vegetables.
Serve the curry with a side of rice or naan bread.

Conclusion:

Japanese-style curry udon is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. With its rich, flavorful curry sauce and chewy udon noodles, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to enjoy curry, give Japanese-style curry udon a try!