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 each) premium frozen udon noodles; 1 medium yellow or white onion, diced; 8 oz carrots, chopped into bite-sized pieces (baby carrots halved lengthwise); 8 oz poached lotus root slices, halved (optional); 4 green onions, greens sliced thin; ~3.5 oz Japanese curry roux base (Golden Curry brand, small package or half a large package); 1 tbsp freshly minced garlic; 1 tbsp ginger paste or freshly minced ginger (optional); 2 tbsp ketchup; 2 tbsp soy sauce; 4 1/2 cups water; Olive oil or neutral oil, for cooking; Toasted sesame seeds (optional, for topping the steak)

There’s something incredibly comforting about a warm bowl of noodles bathed in rich, savory curry sauce. This Japanese Beef Curry Udon Recipe combines tender thinly shaved steak with thick, chewy udon noodles and that classic mild curry flavor that just feels like a cozy hug on a plate.

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 tell you how many times this Japanese Beef Curry Udon has been my go-to when I want something that’s hearty but not too heavy. The layers of tender beef, sweet onions, and perfectly seasoned curry create a flavor combo that keeps me coming back for seconds.

Ultimate Comfort Food: It’s like a warm Japanese hug thanks to the rich curry and thick udon noodles.
Quick-ish to Make: Despite the depth of flavor, this recipe comes together in under an hour—perfect for weeknights.
Flexible Ingredients: You can find most of these at Asian markets or the international aisle, and it adapts well if you want to swap veggies.
Showstopper Presentation: The way the tender beef sits atop the noodles and curry makes a bowl that’s not only delicious but Instagram-worthy.

Ingredients & Why They Work

This dish is all about combining the rich, mellow umami of Japanese curry roux with the chewy texture of udon noodles and the delicate flavor of thinly shaved steak. Each ingredient balances the other perfectly, so it’s worth choosing quality ingredients when you can.

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: I love using US wagyu chuck roll for its tenderness, but any thinly sliced beef will do. It cooks super fast and stays juicy.
Frozen udon noodles: Premium frozen udon rehydrates beautifully and has that chewy bite essential to this recipe.
Japanese curry roux base: Golden Curry is my favorite brand because it melts smoothly with just the right blend of spices.
Yellow or white onion: Adds sweetness and depth when cooked down slowly.
Carrots: Baby carrots cut lengthwise work great; their natural sweetness brightens the curry.
Poached lotus root slices (optional): Adds a subtle crunch and an authentic touch if you can find them.
Garlic and ginger: Minced fresh bring aromatic warmth that enhances the curry flavor.
Green onions: Thinly sliced for freshness and a slight crunchy contrast at the end.
Ketchup and soy sauce: These little flavor boosters round out the curry’s sweetness and umami layers.
Olive or neutral cooking oil: For sautéing the beef and onions without overpowering flavors.
Toasted sesame seeds (optional): A nutty finish that I swear makes the beef pop on top.

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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

What I really enjoy about this Japanese Beef Curry Udon Recipe is how adaptable it is. I sometimes swap out veggies based on what’s in season or toss in mushrooms when I want more earthiness. Don’t be afraid to experiment—you’ll find your own perfect balance.

Variation: When I want a bit more heat, I add a dash of chili oil or a pinch of shichimi togarashi—gives the curry a nice kick!
Vegetarian twist: Skip the beef and up the veggies, maybe adding tofu or eggplant for a meat-free curry udon.
Broth depth: Sometimes I throw in a small dashi packet for an even richer broth base—it’s subtle but effective.

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: Get Your Noodles Ready

Start by bringing a pot of water to a boil for your udon noodles. Since you're using frozen premium udon, it only takes about 1-2 minutes to warm them through. I like to set the cooked noodles directly into my serving bowls—that way they’re ready when the curry finishes.

Step 2: Sear the Beef

Heat a generous swirl of oil over medium-high heat in a large pot or wide pan. Toss in the thinly sliced steak and stir it frequently because it cooks quickly—about 2 minutes will do. Once browned, season lightly with salt, transfer to a plate, and cover with foil to keep warm. This step ensures your beef stays tender and juicy.

Step 3: Build Flavor with Onions and Lotus Root

Lower the heat to medium, add a bit more oil if your pan looks dry, then toss in the diced onion. Cook, stirring occasionally, for about 4 minutes until soft and translucent. If you’re using lotus root, add it now and cook for another 1-3 minutes. This combo creates a wonderful base for your curry broth.

Step 4: Infuse Aroma with Garlic, Then Simmer

Add your freshly minced garlic and cook for about a minute until fragrant. Next, pour in the water and bring everything to a gentle simmer. This is where the magic starts to happen as the broth begins to develop layers of flavor.

Step 5: Add Veggies, Seasonings & Curry Roux

Stir in the carrots, ketchup, ginger paste, and soy sauce. Then chop your curry roux into small pieces and use a fine mesh strainer to help it dissolve evenly in the broth—this trick has saved me from clumpy curry more times than I can count!

Step 6: Assemble & Serve

Once the soup is ready, pour it over the noodles in your serving bowls. If you want to be extra precise, scoop out and divide the veggies evenly first. Then pile on the cooked beef and sprinkle toasted sesame seeds and sliced green onions on top. It’s ready to dig in!

Top Tip

From my experience cooking Japanese Beef Curry Udon Recipe multiple times, a few key tips really make a difference to the final bowl. These are the little things that helped me avoid mistakes and achieve that authentic, perfect comfort food vibe.

Strainer for Curry Roux: Breaking up the curry block and passing it through a fine mesh strainer ensures your sauce is silky smooth without lumps.
Thin Beef Slices: Use the thinnest possible cut for your steak to get that tender, melt-in-your-mouth texture. Thicker cuts don’t work as well here.
Timing Veggies: Add carrots and lotus root at the simmer stage so they’re tender but still hold their shape and add texture.
Serve Immediately: Udon is best enjoyed fresh—don’t let it sit too long or the noodles get soggy in the curry broth.

How to Serve Japanese Beef Curry Udon Recipe

Japanese Beef Curry Udon - Serving Suggestion

Garnishes

I always top my bowls with toasted sesame seeds—they add a nice nutty crunch that complements the beef beautifully. A handful of thinly sliced green onions brings freshness and a mild bite that brightens each spoonful. Sometimes a soft-boiled egg makes a welcome addition for extra richness.

Side Dishes

This curry udon stands well on its own, but I enjoy pairing it with simple sides like pickled ginger, steamed edamame, or even a crisp cucumber salad to balance the warm, hearty flavors.

Creative Ways to Present

For special occasions, I like serving the curry and noodles separately—the broth in small cups alongside the bowl of noodles and beef—letting everyone dip as much or as little as they want. It’s a fun, interactive way to enjoy the meal and really highlights the components.

Make Ahead and Storage

Storing Leftovers

I store leftover curry broth and veggies in an airtight container in the fridge for up to 3 days. The beef is best eaten fresh, but you can add some leftover thinly sliced steak when reheating if you like.

Freezing

Freezing curry broth works well, but I recommend skipping the noodles and beef since their texture changes after freezing. Just thaw and reheat the broth, then cook fresh noodles and beef to serve.

Reheating

Reheat the curry broth gently on the stove so it doesn’t burn or become too thick. I usually warm it until just simmering, then pour it over freshly cooked udon noodles and top with fresh-cooked beef to restore the original experience as closely as possible.

Frequently Asked Questions:

Can I use fresh udon noodles instead of frozen?

Yes! Fresh udon noodles work wonderfully if you can find them. They generally require a shorter cooking time—just warm them in boiling water until tender, usually under a minute, then drain and serve with the curry broth.

What’s the difference between Japanese curry roux and regular curry powder?

Japanese curry roux is a thickened curry sauce base made with a blend of spices, flour, fats, and seasonings, giving it a rich and mildly sweet flavor with a smooth texture. Curry powder is just the dry spice mix. Using roux is crucial in this recipe for that authentic creamy curry soup.

Can I make this recipe vegetarian?

Absolutely! Simply omit the beef and use vegetable broth as your liquid base. Add extra vegetables like mushrooms, eggplant, or tofu to maintain heartiness. Use a vegetarian Japanese curry roux to keep it fully meat-free.

How do I avoid chewy or tough beef?

Make sure to use thinly shaved steak or a tender cut sliced very thin. Cook the beef quickly over medium-high heat—about 2 minutes—just until it changes color. Overcooking is the usual culprit for toughness, so keep a close eye when searing.

Final Thoughts

This Japanese Beef Curry Udon Recipe is one of those dishes I turn to when I want a filling meal that feels both indulgent and balanced. It’s a recipe I’ve tweaked and loved sharing because it always hits the spot—comfort in a bowl with elegant Japanese flavors. I hope you give it a try soon, and when you do, pour yourself a warm drink, settle in, and savor every delicious slurp.