Kare Udon


The focus of this recipe is how to make Udon noodles from scratch and a broth that is packed full of umami. Curry Udon or Kare Udon as known in Japan is a fairly common dish that's focus is on a perfect textured noodle with a slightly spicy fragrant curry broth. These noodles only contain three ingredients, however it's important to use the correct technique and quantity to achieve a smooth but bouncy noodle.

Prep Time 2 hrs

Cook Time 30 mins

to serve 4



400g plain flour

170ml spring water (or filtered)

15g salt

cornflour for dusting

Curry Broth:

100g various mushrooms

1 carrot

1/2 white onion

1 apple (optional)

10g ginger

400ml dashi stock (or chicken or veg stock)

1 tbsp white miso paste

1 tbsp mild curry powder

30ml light soy

30ml mirin

2 tbsp sugar

Dashi stock:

20g kombu

20g bonito flakes

4 dried shiitake mushrooms

400mls water


Udon Noodles:

1. To make the noodles, the flour I used for making this batch of udon was a Korean branded all purpose flour which worked perfectly for udon. I prefer using niche types of flours for noodles as I find store bought flour is sometimes dyed and does not do the noodles justice, however, store bought plain flour will still work just fine. I will leave an image of the flour below as I would highly recommend using this brand if you can get hold of some. To begin making the udon, in a small measuring jug add 170ml of cold water then to the water add 15g of salt and whisk well until all of the salt has dissolved.

2. Next in a large mixing bowl add 400g of plain flour then slowly add the salt water mixture whist constantly mixing vigorously with your hands. Continue to mix well until all of the salt water is added to the flour. We want to gradually add the liquid to the flour as this will enable all of the flour to become well hydrated. When ready begin to kneed the dough by hand for 10-15 minutes until 1 cohesive ball of dough is formed.

3. Now that we have a cohesive ball of dough cover with cling film and allow to rest for 30 minutes. After 30 minutes place the dough onto a worktop then roll out to form a fairly flat piece of dough. When flat roll up the dough into a roll of dough then roll out flat again, this time rolling from the opposite direction. Roll out the dough flat again and repeat this process 3-4 times. By rolling out the gluten in the dough this way will enable us to have a much Bouncier udon in the end. When ready roll into a cylinder one last time then cover again allow the dough to rest for 2 hours.

4. After 2 hours of resting we can now begin to roll out the dough. To aid in this I opted to use an atlas pasta machine to make things easier, however, the dough can also be rolled out with a rolling pin. If using a pasta machine start by placing the dough onto a worktop then briefly knead for 3-5 minutes to form a ball of dough. Next, divide the dough into 3-4 equal sized pieces then roll each piece into flat pieces of dough wide and flat enough to fit through the pasta machine.

5. When ready, pass the flat piece of dough through the largest setting of your pasta machine (Atlas no. 0). Next fold the dough in half lengthways then roll out the dough flat again. Doing this is known as laminating the dough and again will help ensure a much bouncier noodle. Pass the laminated dough through the widest setting one more time then continue to work through the settings one by one. We are looking for a sheet of dough that is approximately 3mm in thickness.

6. At this point the dough is just about ready to be cut into udon. Before cutting, coat both sides of the dough generously with cornflour. Next fold and over lap the sheet of dough 3 times then cut the dough into your desired sized udon. I usually cut the udon slightly thinner as they will expand when we boil the noodles. When cut store the noodles in a container lightly dusted in cornflour and cover. Place the noodles to one side and we can now make up the broth.

Dashi Stock:

7. Now to make dashi, the dashi will form the base to the curry broth. Add 20g of kombu and 4 dried shiitake mushrooms to a pan then add 400mls of water. Allow the kombu and shiitakes sit in the water for 15 minutes then place onto a medium heat. Slowly bring the stock up to 70°c then when ready remove the kombu from the pot. Next add 20g of bonito flakes then bring the stock up to a simmer. Simmer for 5 minutes to infuse then pull the stock from the heat and allow to sit for 10 minutes to steep. Finally, pass the stock through a fine sieve into a container and place the dashi to one side for now.