Kare udon is a family favourite in our house, especially for my husband, who absolutely loves it. Lately, I’ve been spending more time making things from scratch, and one of my recent kitchen projects has been working on my own homemade curry roux.
Store-bought curry cubes are convenient, and we still enjoy them, but there’s something satisfying about making your own. I get to choose the ingredients and adjust the spices to suit our taste. The smell of everything cooking together is wonderful, too. It takes a little more time, but I love how the homemade roux comes together in a rich, flavourful curry broth that’s perfect with thick, chewy udon noodles.
The Inspiration Behind Homemade Kare Udon
My homemade kare udon started with my husband’s love of Japanese food, especially Japanese curry. I used to rely on store-bought curry roux blocks, which are quick and convenient, but eventually I wanted to try making my own.
It took a bit of experimenting to get the flavour where I wanted it. I played around with different spices and adjusted the recipe along the way until I found a version that we really enjoy. What I like most about making my own roux is being able to adjust the ingredients and flavours to suit our taste.
I’ve also picked up a few tricks along the way, like toasting the spices to bring out their aroma and adding a little sweetness with apple. Some recipes even use a small piece of dark chocolate to add depth to the curry. These little additions can make a difference to the final flavour.
Now, homemade curry roux has become one of my kitchen projects that I keep coming back to. So, here’s how I make our kare udon, starting with the curry roux and finishing with a comforting bowl of thick, chewy udon noodles in a rich curry broth.
Making Your Own Curry Roux
Making your own curry roux is a fun way to experiment in the kitchen, and it’s easier than you might think once you get the hang of it. One interesting addition you can try is a small piece of dark chocolate. It adds a little richness and depth to the curry, complementing the spices without making the dish taste sweet. You only need a little, so start with a small amount and adjust to your taste. Make sure the chocolate melts completely into the roux so everything blends together smoothly. It’s a simple way to add another layer of flavour to your homemade curry.
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 the curry roux cooks and the spices come together, the smell fills my kitchen. It’s one of my favourite parts of making kare udon, and it always makes me look forward to sitting down with a bowl.
The curry had just the right balance of savoury flavour and spice. I also love knowing I made it all from scratch, from preparing the spices to making the curry roux myself.
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!