Today, I’m excited to share a real family favourite in our house: Kare Udon. To be honest, it’s my husband’s favourite. I’ve been leaning into making things from scratch lately, there’s just something so satisfying about it, don’t you think? One of my recent kitchen projects has been perfecting my own homemade curry roux.
Sure, those store-bought curry cubes are quick and tasty, but making your own from scratch is so nice. No additives, no preservatives, just made fresh right from your own kitchen. I love being in control of every single ingredient when I’m making things from scratch, and the smell of the spices blending together is incredible. It’s definitely a labour of love, but it’s 100% worth it for that rich, comforting curry broth.
The Inspiration Behind Homemade Kare Udon
The idea for my homemade Kare Udon really came from my husband’s love for Japanese food and curry. I’ve always admired how much care goes into Japanese cooking, especially those comforting, rich curries. At first, I used the store-bought curry roux blocks, they’re quick and super convenient. But once I started making it from scratch? It made a world of difference. I get to control all the flavours and ingredients, and honestly, it tastes just as good.
It took some trial and error to get the roux right. I’ve played around with different spice combos and techniques until I found a version that really matched what we love. What I enjoy most about making it at home is how fresh and customizable it is, no additives, just clean, rich flavour I can tweak any way I like.
Along the way, I picked up a few little tips, like toasting spices to bring out their depth, and adding a hint of sweetness with things like apple or even a bit of dark chocolate. Those small touches really round it out. So here’s how I make Kare Udon from scratch, starting with that hearty curry roux. It’s become a staple in our home, a little project that’s just as satisfying to make as it is to eat.
Making Your Own Curry Roux
Making your own curry roux is a simple way to get creative in the kitchen, and it’s a lot easier than it sounds if you have a little patience.
Making your own curry roux is a simple way to get creative in the kitchen, and it’s a lot easier than it sounds if you have a little patience.
Interestingly, some Japanese chefs actually add a bit of chocolate to their roux to boost the flavour. Dark chocolate, especially with a high cocoa content, brings a subtle richness and a velvety texture that complements the spices. It helps balance out any acidity or bitterness, giving the curry a unique depth without making it taste like a dessert.
If you try it, just make sure the chocolate is fully melted and blended into the roux so it stays smooth. It’s one of those small additions that makes the final dish feel a bit more special.
Japanese S&B curry powder – I love using this because it has a balanced blend of spices that make the curry so flavourful. It’s known for its consistent quality, and it’s easy to use in many different dishes.
Ingredients:
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 4 teaspoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon cornstarch
- 1/2-1 tablespoon 80% dark chocolate (optional)
Here’s a glimpse into my process:
Ingredients and Preparation: To start, gather your ingredients: curry powder, garam masala, cornstarch, flour, butter, and now, chocolate for a unique twist. I prefer homemade roux over prepackaged options for its freshness and ability to customize flavours.
2. Melt and Mix: In a saucepan over medium heat, melt butter until it begins to sizzle. Add flour and cornstarch, whisking continuously to create a smooth paste. Then, sprinkle in curry powder, garam masala, and dark cocoa powder/chocolate, infusing the roux with aromatic spices and a hint of chocolatey richness.
3. Toast and Transform: Allow the roux to cook for a few minutes, stirring constantly, until it transforms into a fragrant, golden mixture. This toasting process is crucial for enhancing the depth of flavour and ensuring the spices are fully incorporated.
4. Incorporate Into Kare Udon: Now your homemade curry roux is ready!
The Taste Test
As I whip up my homemade Kare Udon, my kitchen fills with the inviting smell of curry and spices mingling together. It’s comforting and exciting at the same time, making me eager to dive into the finished dish.
The flavours were incredible, they’re savoury with just the right amount of spiciness. There’s something so satisfying about knowing I made every part of it from scratch, from grinding the spices to stirring up the curry roux.
Curry Udon (Kare Udon)
Ingredients
- 1 medium onion, sliced
- The amount of beef brisket or any other protein you prefer
- 1 medium carrot, sliced
- 1 medium potato, cut into chunks
- 3 cloves garlic, minced
- 8 g instant dashi
- 5 cups water
- 2 tsp soy sauce
- 2 frozen udon noodles
- 70 g curry roux (I used 2 blocks of the roux I made)
- additional veggies of your choice (optional)
- 1-2 soft-boiled eggs (optional)
Instructions
- Begin by briefly cooking the hot pot beef briskets in a pot until they are slightly cooked. Transfer the partially cooked meat to a bowl and set aside.
- In the same pot, sauté the sliced onions and minced garlic until they become transparent and aromatic.
- Add the potato chunks and sliced carrots to the pot and continue to sauté for about 5 minutes, allowing the vegetables to soften slightly.
- Pour in the dashi mix (instant dashi mixed with 5 cups of water) and bring the mixture to a gentle boil over medium heat.
- Once the mixture starts to bubble slightly, add the curry roux blocks to the pot. Stir continuously as the roux melts into the broth, ensuring it is evenly incorporated.
- Let the mixture simmer until the curry roux fully dissolves and the broth thickens slightly. If you prefer a thinner consistency, feel free to add more broth.
- Add the frozen udon noodles to the pot, allowing them to cook in the flavourful broth and absorb the curry flavours. Keep stirring to loosen them up.
- Once the udon noodles are cooked through, add the partially cooked beef briskets back into the pot. Stir gently to combine all the ingredients. Taste and add soy sauce if you need to.
- Serve the Curry Udon hot, garnished with any additional veggies or toppings of your choice. Enjoy your homemade Curry Udon straight from the pot to the bowl!