Name: Japanese Beef Curry Udon Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 8 to 10 oz thinly shaved steak (US wagyu chuck roll recommended); 2 packs 250 g premium frozen udon noodles; 1 medium yellow or white onion, diced; 8 oz carrots, chopped into bite-sized pieces (baby carrots halved lengthwise recommended); 8 oz poached lotus root slices, halved (optional); 1 tbsp freshly minced garlic; 4 green onions, sliced thin (greens only); 1 tbsp ginger paste or freshly minced ginger (optional); 4 1/2 cups water; 2 tbsp ketchup; 2 tbsp soy sauce; ~3.5 oz Japanese curry roux base (Golden Curry brand recommended, 1 small package or half large package); Olive oil or neutral oil (for cooking); Salt (to taste); Toasted sesame seeds (optional, for topping the steak)

There's something incredibly comforting about a steaming bowl of udon noodles bathed in rich, aromatic curry, topped with tender, thinly sliced beef. This Japanese Beef Curry Udon Recipe brings together the best textures and flavors for an unforgettable meal that’s both hearty and soul-satisfying.

A deep white bowl with black paint splashes inside holds a dish arranged in three main sections: on the left, dark brown thin slices of cooked beef sprinkled with white sesame seeds; in the center top, a pile of fresh green chopped scallions; on the right, thick pale yellow udon noodles partly covered with the rich brown curry sauce that also covers the bottom of the bowl and includes bright orange carrot slices and light yellow lotus root pieces. The bowl is set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Japanese Beef Curry Udon Recipe
Top Tip
How to Serve Japanese Beef Curry Udon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Japanese Beef Curry Udon Recipe

Why You'll Love This Recipe

I can’t recommend this Japanese Beef Curry Udon Recipe enough for those days you want a meal that feels like a warm hug. The combination of spices, tender beef, and bouncy noodles makes it stand out from your usual weeknight dinners.

Quick yet Flavorful: Despite its layered flavors, it comes together pretty quickly, perfect for busy evenings.
Perfect Meat & Noodle Combo: The thinly shaved beef cooks in no time and pairs beautifully with chewy udon noodles.
Customizable Veggies: Adding lotus root and carrots brings a wonderful texture contrast and nutrition.
Comfort Food With A Twist: It’s curry and noodles but with that unmistakable Japanese touch, making it unique and deeply satisfying.

Ingredients & Why They Work

The magic of this Japanese Beef Curry Udon Recipe lies in the simplicity and harmony of its ingredients. Each element brings balance, depth, and authentic flavor—from the rich curry roux to the tender beef and chewy noodles.

Flat lay of thinly shaved raw wagyu chuck roll beef, a medium yellow onion diced into small cubes, baby carrots halved lengthwise, poached lotus root slices halved, whole uncracked brown eggs, fresh garlic cloves peeled and minced, a bunch of green onions with thinly sliced greens, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl with smooth golden ginger paste, a small white ceramic bowl filled with water, a small white ceramic bowl with neutral cooking oil, a small white ceramic bowl holding several thick frozen udon noodles unraveled and natural, and a small white ceramic bowl of toasted sesame seeds, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Thinly shaved steak: Using thin slices, like US Wagyu chuck roll, ensures quick cooking and keeps every bite tender and juicy.
Frozen udon noodles: Premium frozen ones are a lifesaver; they cook fast and have that perfect chewy texture you want in udon.
Japanese curry roux base: Golden Curry is my go-to for its balanced spice and savory notes that dissolve seamlessly into the broth.
Onion: Adds sweetness and depth when sautéed, building a strong flavor base.
Carrots: Baby carrots halved lengthwise cook evenly and add a touch of natural sweetness.
Poached lotus root slices: Optional but highly recommended for a crunchy texture contrast and subtle earthy flavor.
Garlic and ginger paste: They bring warmth and that subtle kick essential in Japanese curry.
Green onions: Thinly sliced for garnish, they add freshness and a mild bite.
Ketchup and soy sauce: These two balance the sweetness and saltiness, enhancing the complexity of the curry.
Olive or neutral oil: For sautéing; be sure to use a neutral oil if you don’t want olive oil’s distinct flavor.
Toasted sesame seeds: A sprinkle on top adds a nutty crunch that complements the beef wonderfully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this Japanese Beef Curry Udon Recipe depending on what I have on hand or cravings. It’s super flexible, so don’t hesitate to swap ingredients or adjust the spice level to suit your taste.

Variation: Sometimes I swap beef for thinly sliced pork or chicken, and the curry still works like a charm.
Veggie boost: Adding mushrooms or spinach lightly at the end gives it even more color and nutrition.
Heat it up: You can add a pinch of cayenne or Japanese togarashi to give your curry a zing if you like a bit of spice.

Step-by-Step: How I Make Japanese Beef Curry Udon Recipe

The image shows a close-up of a bowl filled with thick, pale yellow noodles lifted by black chopsticks. The bowl's inside is white with black lines near the rim, and it sits on a white marbled surface. The bowl contains a rich light brown broth with visible slices of bright orange carrot and pale yellow lotus root with holes. On one side, there is a generous pile of tender-sliced dark brown beef with sesame seeds sprinkled on top. Some green leafy garnish adds a fresh touch behind the beef. The textures range from smooth noodles to soft meat and crunchy vegetables. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the udon noodles

Start by bringing a pot of water to a boil. If you’re using frozen udon, they usually need just 1-2 minutes to heat through—don’t overcook! Once warmed, drain and place them directly into your serving bowls so they’re ready for the curry soup ladling.

Step 2: Sear the thinly shaved beef

Heat a generous swirl of oil over medium-high heat in a large pot. Add the meat and quickly stir to cook evenly, around 2 minutes or until just done. Avoid crowding the pan so the beef doesn’t steam. Once cooked, transfer to a plate, lightly season with salt, and cover with foil to keep warm.

Step 3: Cook the aromatics and veggies

Lower the heat to medium and add a little more oil if needed. Toss in diced onions and cook until soft and translucent, about 4 minutes. If you’re using lotus root, add it now to soften for a couple of minutes alongside onions. This step builds a flavorful base for the broth.

Step 4: Build the curry broth

Stir in minced garlic for nearly a minute until fragrant. Next, add water and bring it all to a gentle simmer. Add chopped carrots, ketchup, soy sauce, and ginger paste. Break down the curry roux into small pieces and push it through a fine mesh strainer as it dissolves in the liquid — this trick avoids any clumps and keeps the curry silky smooth.

Step 5: Assemble and garnish

Once your broth and veggies are ready, ladle the curry soup over the noodles in the bowls. Divide veggies evenly if you like an even spread. Top with the seared beef and sprinkle toasted sesame seeds and sliced green onions on top. Serve immediately for that perfect harmony of textures and flavors.

Top Tip

When I first tried making Japanese Beef Curry Udon, I noticed lumps in the curry sauce that really threw off the smooth soup texture. After some trial and error, pushing the curry roux pieces through a fine mesh strainer into the simmering broth became my go-to trick—it makes all the difference.

Use thin beef slices: It cooks quickly and keeps the beef tender without overcooking.
Strain the curry roux: Prevents clumps and gives a beautiful velvety broth every time.
Don't forget to rest the beef: Resting under foil keeps it warm and juicy while you finish the soup.
Frozen udon is your friend: It saves prep time and delivers that classic chewy texture without fuss.

How to Serve Japanese Beef Curry Udon Recipe

Garnishes

I love topping my bowls with toasted sesame seeds for a subtle nutty crunch and plenty of sliced green onions for freshness and a mild sharp bite. Sometimes, I’ll add a soft-boiled egg for extra richness or sprinkle shichimi togarashi if I’m craving spice.

Side Dishes

This curry udon pairs beautifully with simple sides like pickled daikon, steamed edamame, or even a crisp cucumber sunomono salad to cut through the richness of the curry. These add variety and balance to your meal.

Creative Ways to Present

For a special occasion, I’ve served this curry udon in individual rustic ceramic bowls with a side of Japanese pickles artfully arranged. A sprinkle of microgreens on top adds a pop of color and freshness, turning a humble bowl of comfort food into a visually inviting feast.

Make Ahead and Storage

Storing Leftovers

Leftover curry and veggies store very well in an airtight container in the fridge for up to 3 days. I usually keep them separate from the noodles to avoid sogginess. When you’re ready to eat, just reheat the curry gently on the stove and warm the noodles quickly in boiling water.

Freezing

Freezing the curry base works great, but I wouldn’t freeze the noodles—they can get mushy. Freeze the curry in portioned containers for up to 2 months, then thaw overnight in the fridge before reheating.

Reheating

Reheat curry gently on low heat, stirring occasionally so it doesn’t burn. Refresh the noodles by wrapping them in a damp towel and microwaving for a minute, or boiling for 30 seconds. Then, combine and enjoy almost as fresh as the first serving.

Frequently Asked Questions:

Can I use regular beef instead of wagyu?

Absolutely! While wagyu adds a great flavor and tenderness, regular thinly sliced chuck or ribeye works perfectly well. Just ensure the slices are very thin for quick cooking.

What if I can’t find frozen udon noodles?

No worries! You can use fresh or even dried udon noodles. Just adjust cooking times: fresh noodles will only need about a minute, while dried might take longer. Just make sure to drain well before serving.

How spicy is this Japanese Beef Curry Udon Recipe?

It’s mild and mildly sweet with warm spices, perfect for most palates. If you prefer it spicier, you can easily add hot sauce, cayenne, or Japanese chili flakes while cooking or as a garnish.

Can I make this recipe vegetarian or vegan?

You can! Swap beef for firm tofu and use vegetable broth instead of water with the curry roux. Double-check your curry roux ingredients as some brands contain meat extracts to keep it fully vegan-friendly.

Final Thoughts

This Japanese Beef Curry Udon Recipe is one of those dishes I come back to again and again when I want something truly comforting yet exciting. It feels like a warm embrace on a chilly evening, and it’s surprisingly easy to pull together. I hope you give it a try — and when you do, invite friends or family to share. It’s the kind of meal that tastes even better when enjoyed together.