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); 1 tbsp freshly minced garlic; 4 green onions, greens sliced thin; ~3.5 oz Japanese curry roux base (Golden Curry brand); 2 tbsp ketchup; 2 tbsp soy sauce; 1 tbsp ginger paste or freshly minced ginger (optional); 4 1/2 cups water; Olive oil or neutral oil for cooking; Toasted sesame seeds (optional, for topping the steak)

There’s something incredibly cozy and satisfying about a warm bowl of udon noodles soaked in rich, fragrant Japanese curry topped with tender slices of beef. This Japanese Beef Curry Udon Recipe brings all those comforting flavors together in one hearty, soul-soothing dish that’s easier to make than you might think.

This dish is served in a white bowl with black abstract brush strokes on the inside rim, set on a white marbled surface. Inside the bowl, there are four main parts divided clearly: on the left side, a pile of brown cooked beef slices sprinkled with sesame seeds showing a slightly crinkled texture; in the upper center, a small green mound of chopped scallions; on the right side, thick, pale yellow udon noodles coated in a rich, golden-brown sauce; and at the bottom, orange carrot pieces and light yellow lotus root slices partially submerged in the same sauce. The colors and textures are distinct, with the dark beef, bright green scallions, smooth noodles, and the orange and pale root vegetables placed in separate sections within the bowl. 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

This Japanese Beef Curry Udon Recipe is a total game changer if you’ve ever wished for a meal that's equal parts comforting and impressive. I love how quickly it comes together and the way it fills the kitchen with savory, spicy-sweet aromas.

Super hearty and satisfying: The combination of rich curry broth, tender beef, and chewy udon noodles hits every comfort food craving.
Authentic flavors made easy: This recipe uses Japanese curry roux for that perfect balance of savory and subtle sweetness.
Quick to prepare: Despite tasting like something straight from a restaurant, you can have it on the table in under an hour.
Flexible ingredients: You can swap veggies or adjust toppings to make it your own, which I’ll share more about below.

Ingredients & Why They Work

Each ingredient in this Japanese Beef Curry Udon Recipe plays a special role, balancing texture and flavor to give you a rich, satisfying bowl that’s layered and delicious. Here’s why I pick each one, along with some handy tips for shopping.

Flat lay of thinly shaved raw beef steak arranged in delicate folds, two bundles of thick frozen udon noodles, a small white ceramic bowl filled with cubed golden Japanese curry roux blocks, a medium diced yellow onion, a handful of bright orange baby carrots halved lengthwise, several slices of fresh white lotus root, a small white bowl holding minced fresh garlic, four thinly sliced green onion stalks neatly fanned out, a small white bowl with bright red ketchup, a small white bowl containing dark soy sauce, a small mound of freshly minced ginger paste on a white plate, and a small white bowl of golden toasted sesame seeds 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 use US wagyu chuck roll for its tenderness and marbling, but any thinly sliced steak will do to get that melt-in-your-mouth beef experience.
Frozen udon noodles: Premium frozen udon keeps the chewy, slippery texture authentic—don’t skip this or you’ll miss out on the signature 'bite' of the soup.
Japanese curry roux base: Golden Curry is my go-to. It dissolves smoothly and delivers that unmistakable mellow spiced flavor.
Onion: Adds sweetness and depth to the broth—yellow or white works well here.
Carrots: Baby carrots halved lengthwise cook evenly and add a gentle sweetness and texture contrast.
Poached lotus root slices (optional): These add a crisp, earthy crunch and a lovely aesthetic. Definitely try them if you can find them.
Fresh minced garlic: Infuses the broth with a vibrant aroma that wakes up all the flavors.
Green onions: The thinly sliced greens add freshness and a pop of color as a finishing touch.
Ketchup and soy sauce: These little extras deepen the umami and balance the curry’s spice.
Ginger paste or fresh ginger: Optional but recommended for a subtle zing that brightens the dish.
Olive or neutral oil: For cooking the beef and onions, choose a neutral oil so it doesn’t overpower the delicate curry flavor.
Toasted sesame seeds (optional): Sprinkle on top of the beef for nuttiness and a bit of texture contrast.

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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 love playing around with this Japanese Beef Curry Udon Recipe — it’s perfect for tweaking depending on what veggies you have on hand or how spicy you like your curry.

Vegetarian variation: Skip the beef and add shiitake mushrooms or tofu for a meaty texture that soaks up the curry perfectly.
Spice level adjustment: I sometimes add a dash of cayenne or fresh chili to amp up the heat, but Golden Curry base is mild enough for most tastes.
Seasonal veggies: Swap in daikon radish or sweet potato cubes if you want a slightly sweeter, earthier profile.
Easy weeknight version: Use pre-cooked or leftover roast beef and heat through in the broth to save even more time.

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

The image shows a bowl of soup with thick udon noodles being lifted by black chopsticks from the center right. The bowl is white with a black paint-like pattern on the rim. The soup has a rich broth with a yellowish-brown color. On the left side, there is a pile of tender, thinly sliced cooked beef with a brown color and a slightly textured surface. Below and around the beef are bright orange carrot pieces and pale yellow lotus root slices with distinctive holes. Some green herbs are visible behind the beef. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sear the Beef

Start by heating a generous drizzle of oil in a large pot over medium-high heat. Add the thinly shaved steak and stir frequently; it cooks incredibly fast—about 2 minutes is all you need for tender, juicy beef. Once cooked through, season with a little salt and cover with foil or a lid to keep the beef warm. This step lets you build flavor upfront without overcooking the meat downstream.

Step 2: Build the Flavor Base with Onions and Lotus Root

Reduce heat to medium, add a bit more oil if needed, and toss in diced onions. Let them cook, stirring occasionally, until they’re soft and translucent—about 4 minutes. If you have lotus root, add it now and cook everything together for a couple more minutes. The onions add a mellow sweetness while the lotus root gives a lovely crunch that contrasts nicely with the noodles.

Step 3: Garlic, Simmer, and Add Veggies

Next, stir in freshly minced garlic and cook until fragrant—about a minute. Then pour in about 4 ½ cups of water and bring it to a gentle simmer. Add the carrots, ketchup, ginger paste, and soy sauce. The ketchup might seem like an odd addition, but trust me, it adds a subtle sweetness and tang that enrich the curry flavor.

Step 4: Melt Curry Roux Perfectly

Here’s a pro tip I learned the hard way: chop your Japanese curry roux block into small pieces and push it through a fine mesh strainer as it melts into the simmering broth. This method ensures smoothness and prevents annoying chunks of undissolved curry. Stir until all the roux is fully blended and the broth thickens slightly.

Step 5: Cook the Udon & Serve

While your broth simmers and thickens, bring a medium pot of water to boil and cook the premium frozen udon noodles directly as directed (usually just 1-2 minutes). Drain and divide the noodles into serving bowls. Optionally, scoop some of the veggies evenly between bowls. Pour the piping hot curry soup over the noodles, then top with your beautifully cooked beef. Sprinkle with toasted sesame seeds and sliced green onions for that final touch—it’s stunning and delicious.

Top Tip

From years of making Japanese Beef Curry Udon Recipe, little things make a huge difference. Here’s what helps me nail the dish every time and avoid common pitfalls you might run into:

Seared beef first: Cooking the beef quickly and setting it aside keeps it tender and prevents it from overcooking while the broth simmers.
Strain curry roux: For a silky smooth broth, break up the roux and pass it through a fine sieve as it melts—trust me, no chunks make all the difference.
Use quality udon: Frozen premium udon noodles give the authentic chewy texture you want—you’ll notice instant improvement over dry noodles.
Add ketchup and soy sauce: These subtle touches balance flavors perfectly, something many recipes overlook.

How to Serve Japanese Beef Curry Udon Recipe

Japanese Beef Curry Udon - Serving Suggestion

Garnishes

I always finish my bowls with thinly sliced green onions (they add such a fresh, bright note) and a sprinkle of toasted sesame seeds—this subtle nuttiness complements the rich curry beautifully. Sometimes I also add a little chili oil for extra heat or a pickled ginger side on the table if I want a tangy contrast.

Side Dishes

I like pairing this curry udon with simple sides like steamed edamame, a crisp cucumber salad lightly dressed with rice vinegar, and some homemade tempura if I’m feeling ambitious. The clean, fresh sides balance the hearty, saucy noodles perfectly.

Creative Ways to Present

For a special occasion, I’ve served Japanese Beef Curry Udon in shallow, wide Japanese-style bowls topped with julienned nori strips and a soft boiled egg for extra richness. It’s also fun to offer an “add-your-own” garnish bar with chopped scallions, toasted sesame, chili flakes, and pickled vegetables—your guests will love customizing their bowls!

Make Ahead and Storage

Storing Leftovers

I store any leftover curry broth and veggies separately from the noodles to keep the udon from getting soggy. The beef I keep in an airtight container as well. This way, everything stays fresh and you can reheat only what you need.

Freezing

This Japanese Beef Curry Udon Recipe freezes surprisingly well—just cool the curry soup and beef completely, then freeze in a sealed container. I don’t recommend freezing the noodles since they lose their texture, but add fresh udon after reheating the curry.

Reheating

Reheat the curry and beef gently on the stovetop over low heat, stirring often to avoid scorching. Boil fresh udon noodles or reheat frozen ones separately and assemble your bowl fresh to keep all the textures just right.

Frequently Asked Questions:

Can I use dried udon noodles instead of frozen?

While dried udon can work in a pinch, frozen udon noodles have a much better texture and chewiness that make the dish taste more authentic. If you use dried noodles, be sure to cook them fully and consider rinsing with cold water before adding them to the broth.

What cut of beef is best for this dish?

Thinly shaved steak is ideal for Japanese Beef Curry Udon Recipe because it cooks quickly and stays tender. I use wagyu chuck roll for its marbling, but ribeye or sirloin sliced thinly will also work well.

How spicy is this curry?

This recipe uses a mild to medium Japanese curry roux which has a gentle warmth rather than heat. You can adjust spiciness by adding chili oil or fresh chilies if you prefer a kick.

Can I add other vegetables?

Absolutely! Vegetables like daikon, sweet potato, mushrooms, or bell peppers complement the curry soup nicely. Just adjust cooking times so everything is tender but not mushy.

Final Thoughts

This Japanese Beef Curry Udon Recipe holds a special place in my kitchen because it’s both comforting and elegant without being complicated. Whether you’re cooking for a cozy night in or impressing friends with a unique bowl of noodles, it’s a recipe you’ll come back to again and again. Give it a try—I can’t wait to hear how it becomes one of your favorite weeknight go-tos!