Japanese Curry Udon

Cozy Curry Udon with Leftover Ingredients

There’s something undeniably special about a bowl of warm curry udon—it wraps you up like a blanket on a cold day, fills your kitchen with rich, savory aromas, and makes use of ingredients you already have on hand. It’s the perfect comfort food, and one of the best ways to give new life to your leftovers.

This dish came about during one of those end-of-the-week fridge cleanouts. I had a half-used onion, one lone potato, and a small portion of beef—none of it enough to make a full meal on its own. But together? They became the foundation for a hearty Japanese beef curry. And instead of serving it over rice like I usually do, I spotted a pack of leftover udon noodles and thought, Why not?

What happened next was a revelation. The chewy, thick udon noodles soaked up all the savory, mildly spicy curry flavor, creating a dish that was far more satisfying than I expected. It’s now something I’ll make again—on purpose.

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Why Curry Udon?

Curry udon is a popular comfort food in Japan, often enjoyed in homes and noodle shops alike. It’s a fusion of two beloved dishes: Japanese curry rice (kare raisu) and udon noodle soup. The result is a flavorful, slightly thickened curry sauce served over—or sometimes with—plump udon noodles.

What makes it special is the combination of textures and flavors. Udon noodles are soft, bouncy, and slightly chewy, which pairs perfectly with the smooth, velvety curry sauce. The dish is hearty and warming without being too heavy, and it’s incredibly adaptable.

Best of all, it’s one of those rare meals where leftovers don’t feel like a compromise. In fact, using leftover curry can actually improve the flavor, since it has more time to deepen and meld together in the fridge. So if you’ve got a bit of this and that in your kitchen, curry udon might just be your new favorite go-to.

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Ingredients

One of the beauties of this recipe is that it’s incredibly forgiving. You can adjust the proportions, substitute ingredients, or add extra veggies depending on what’s available.

• 1 onion
• 1 potato
• Beef (as much as you like!)
• Japanese curry blocks (I use Golden Curry)
• Udon noodles

Optional Add-ins:

• Carrots
• Mushrooms
• Green onions
• Tofu or aburaage (fried tofu pouches)
• A soft-boiled egg

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How to Make It

1. Sauté the Onion

Start by slicing your onion thinly and sautéing it in a bit of oil over medium heat. Don’t rush this part—it takes about 10 to 15 minutes, but it’s worth every second. As the onions cook, they caramelize and release a deep sweetness that forms the flavor base for your curry. Stir occasionally, scraping up any bits that stick to the bottom of the pot. You’ll know they’re ready when they’re golden brown and starting to melt into themselves.

2. Add the Potato and Beef

Next, chop your potato into bite-sized cubes and add it to the pot. Follow that with the beef. Stir-fry everything together for about 5 minutes. The beef should start to brown slightly, and the potato edges should soak up some of that oniony goodness.

3. Add Water and Curry Blocks

Pour in just enough water to cover the ingredients. Bring it to a gentle boil, then reduce to a simmer. Once the potatoes are tender (about 10–15 minutes), break up your curry blocks and add them to the pot. Stir gently until the blocks dissolve and the curry thickens into a luscious, rich sauce.

4. Prepare the Udon

While your curry is simmering, cook your udon noodles according to the package instructions. If you’re using frozen udon (which I highly recommend), it usually takes just 2–3 minutes in boiling water to get perfectly tender, chewy noodles. Drain and divide them into bowls

5. Assemble and Serve

Ladle the hot, thick curry over the udon noodles and serve immediately. Garnish with chopped green onions, chili flakes, or even a sprinkle of sesame seeds if you’d like. A soft-boiled egg on top is also a beautiful addition.

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Tips & Variations

• Make it vegetarian: Swap the beef for tofu or extra vegetables like carrots, mushrooms, or bell peppers. Japanese curry is often vegetarian-friendly, but always check the label to be sure.
• Use rice instead: If you don’t have udon on hand, this curry is delicious over a bowl of steamed rice.
• Spice it up: Add a spoonful of chili oil, shichimi togarashi (Japanese 7-spice blend), or grated ginger for a bit of a kick.
• Double the batch: Curry gets even better the next day. If you make extra, you’ll have the base ready for another round of curry udon, curry rice, or even curry toast.

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Why I Love Golden Curry

There are many curry roux brands out there, but Golden Curry remains my favorite. It’s widely available in Asian markets and even in the international aisle of many supermarkets. It has a well-balanced flavor that’s not too sweet or salty, and you can find it in varying spice levels.

The spicy version, in particular, has a nice warmth without being overpowering—it’s cozy, not fiery. If you’re just starting out, try the mild version and work your way up. And since the blocks come in segmented portions, it’s easy to scale the recipe depending on how much curry you want to make.

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Final Thoughts

Curry udon is more than just a way to use up leftovers—it’s a genuinely satisfying meal that feels like a hug in a bowl. It’s easy, adaptable, and endlessly comforting. Whether you’re cooking for yourself after a long day or looking for a no-fuss weekend dinner, this is the kind of dish that delivers flavor, warmth, and a little joy.

The next time you peek into your fridge and see a few stray ingredients, don’t underestimate what they can become. With a pack of udon and a block of curry, you’ve got everything you need for something truly delicious.

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🍜 Tried this recipe?
Tag me on Instagram @foodandspot_nyc or leave a comment below—I’d love to hear how you made it your own!