Prepare to embark on a truly comforting culinary adventure that marries two beloved worlds: the rich, aromatic spices of Japanese curry and the delightful chewiness of thick udon noodles. **Curry Udon** isn't just a meal; it's a wonderfully warm embrace, a symphony of flavors that will tantalize your taste buds and soothe your soul. Forget what you think you know about curry, because Japanese curry offers a unique, milder, and often sweeter profile, perfectly balanced with a deep savory kick.

This dish is a testament to Japan's incredible ability to adapt and perfect global flavors. Imagine diving your chopsticks into a bowl where robust, golden curry clings to every strand of the slippery, satisfyingly chewy **Udon noodles**. It’s a hearty, fulfilling experience, especially wonderful on a chilly evening, promising warmth from the inside out. The blend of textures and the complex, savory-sweet profile make it an absolutely irresistible staple in Japanese comfort food.

While you might be familiar with various Asian noodle dishes, **Curry Udon** stands out with its incredibly thick broth and the unique mouthfeel of **Udon**. It’s a delightful fusion, offering a taste of authentic Japanese home cooking that's both exotic and deeply satisfying. Get ready to slurp your way to happiness and discover your next favorite noodle obsession!

Fun Fact: Did you know that traditional **Udon noodles** are typically made from just three simple ingredients: wheat flour, water, and salt? Their incredible chewiness comes from the precise kneading process. Also, Japanese curry, the base for this delightful dish, was originally introduced to Japan by the British during the Meiji era, evolving into a distinctly Japanese flavor profile that's often thicker and sweeter than its Indian or Thai counterparts! And yes, eating **Curry Udon** can be wonderfully messy – it's a badge of honor to have a little splatter!

Serves

For 2 Persons Preparation Time ca. 30 Minuten

Ingredients

• 2 servings Udon noodles (fresh or frozen)
• 300g Chicken thigh or thinly sliced pork belly, cut into bite-sized pieces
• 1 medium Onion, sliced
• 1-2 Carrots, peeled and sliced into rounds or half-rounds
• 2 cups Dashi broth (or chicken/vegetable broth)
• 4-6 tablespoons Japanese Curry Roux blocks (adjust to taste)
• 2 tablespoons Soy sauce
• 1 tablespoon Mirin
• 1 teaspoon Sugar (optional, for balance)
• 1 tablespoon Potato starch (or cornstarch) mixed with 2 tablespoons water (for thickening)
• Sliced green onions for garnish

Instructions

• Prepare Vegetables and Meat: Slice the onion and carrots. Cut the chicken or pork into bite-sized pieces.
• Sauté Aromatics and Meat: In a large pot or deep pan, heat a little oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the chicken or pork and cook until browned on all sides.
• Add Carrots and Broth: Add the carrots to the pot and sauté for another 2-3 minutes. Pour in the dashi broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until carrots are tender and meat is cooked through.
• Add Curry Roux and Seasonings: Turn off the heat. Break the curry roux blocks into pieces and add them to the pot. Stir until the roux is completely melted and the curry has thickened. Stir in the soy sauce, mirin, and sugar (if using).
• Thicken (Optional) and Cook Udon: If a thicker curry is desired, gradually stir in the potato starch slurry until it reaches your preferred consistency. In a separate pot, cook the udon noodles according to package directions. Drain well.
• Serve: Divide the cooked udon noodles into large serving bowls. Ladle the hot curry broth generously over the noodles. Garnish with sliced green onions. Serve immediately.