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, thinly sliced (greens only); 1 tbsp freshly minced garlic; 1 tbsp ginger paste or freshly minced ginger (optional); 4 1/2 cups water; 2 tbsp ketchup; 2 tbsp soy sauce; Olive oil or neutral oil for cooking; ~3.5 oz Japanese curry roux base (Golden Curry brand, about 1 small package or half large package); Salt, to taste; Toasted sesame seeds for garnish (optional)

There’s something unbelievably satisfying about a warm bowl of hearty noodles swimming in rich, flavorful curry sauce. This Japanese Beef Curry Udon Recipe combines tender, thinly sliced steak with thick, chewy udon noodles in a comforting curry broth that’ll warm you up from the inside out. It’s the kind of dish you wish you could eat every night!

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

I’ve made this Japanese Beef Curry Udon more times than I can count, and every time it feels like a cozy hug in noodle form. The rich curry broth is perfectly balanced with savory beef and tender veggies, and the udon noodles soak up all that flavor beautifully.

Perfect Umami Balance: The blend of curry roux with soy sauce and ketchup adds depth, making it a flavor bomb that’s surprisingly easy to nail.
Quick and Satisfying: Using frozen udon noodles and thinly sliced beef means this bowl comes together in under an hour without fuss.
Customizable Veggies: You can easily swap or add your favorite vegetables to suit the season or your pantry.
Comfort Food Classic: Once you taste it, you’ll understand why this dish is a staple for chilly nights and hungry appetites.

Ingredients & Why They Work

Every ingredient in this Japanese Beef Curry Udon Recipe plays a role in bringing authentic flavor and texture. Using high-quality beef and a trusted Japanese curry roux really makes all the difference. Grab frozen udon for convenience—it cooks quickly and still has that wonderful chewy bite.

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: Thin slices cook fast and stay tender; I love using US Wagyu chuck roll for its marbling and flavor.
Frozen udon noodles: These save you loads of prep time and have a perfect chewy texture after warming up.
Japanese curry roux base: Golden Curry brand is my go-to—it melts smoothly and has a rich, aromatic complexity.
Onion: Adds sweetness and a soft bite after sautéing, which balances the spice of the curry.
Carrots: Their subtle sweetness and slight crunch add great texture to the soup.
Lotus root slices (optional): Adds a fun, crunchy element and a touch of authenticity, but feel free to skip if unavailable.
Garlic and ginger: Fresh aromatics that kick the curry flavor up a notch, especially the minced garlic.
Green onions: Brightens up the bowl as a fresh garnish with a subtle oniony zest.
Ketchup: Might sound odd but it really helps balance the curry’s spice with a gentle tangy sweetness.
Soy sauce: Deepens the umami and adds a salty richness.
Water: To create the curry broth—don’t substitute broth here or the flavors won’t be as clean.
Olive oil or neutral oil for cooking: Helps caramelize the meat and veggies without overpowering the flavors.
Toasted sesame seeds (optional): Adds a nutty crunch to finish off the dish beautifully.

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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

One of the best parts of this Japanese Beef Curry Udon Recipe is how flexible it is. I love adding a little extra kick with chili flakes or swapping out the beef for chicken when I want something lighter. Don’t hesitate to make it your own!

Vegetarian variation: Try replacing the beef with mushrooms and vegetable broth for a meat-free twist. I did this once and was amazed at how hearty it still turned out.
Extra spice: Adding a small spoonful of chili paste or fresh chilies can bring a welcome heat without losing the curry’s signature warmth.
Seasonal veggies: Swap lotus root for daikon radish or add some baby spinach at the end for more greens.

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 Cook the Udon Noodles

Start by bringing a medium pot of water to a boil for the frozen udon noodles. The key is to cook these last so they’re piping hot and perfectly chewy when you serve. I like placing them directly into warm bowls to keep them cozy while finishing the curry.

Step 2: Sear the Beef

Heat a generous swirl of oil in a large pot over medium-high heat. Once it’s good and hot, add your thinly sliced steak. Stir constantly for about 2 minutes until fully cooked but still tender. Remove it right away, season with a little salt, and keep it covered with foil so it stays warm and juicy for plating.

Step 3: Build the Curry Base

Turn the heat down to medium, add a bit more oil if needed, then toss in your diced onion. Let it soften and become translucent—about 4 minutes—before adding lotus root slices if you’re using them. Cook those together for a couple more minutes until everything is tender.

Step 4: Add the Aromatics and Simmer

Stir in the minced garlic and let it get fragrant for about a minute—don’t let it burn! Pour in the water, then add the chopped carrots, ketchup, ginger paste if using, and soy sauce. Bring it all to a gentle simmer—a wonderful aroma will start to fill your kitchen just about now.

Step 5: Melt in the Curry Roux

Break your curry roux block into small pieces and push them through a fine mesh strainer into the simmering pot. This step is a game-changer for getting a silky smooth curry without clumps. Stir gently until the roux is fully dissolved, thickening the broth beautifully.

Step 6: Assemble and Serve

Ladle the curry broth with veggies over your warm udon noodles in each bowl. Scoop out veggies first to make sure everyone gets an even share. Top with the tender beef slices, sprinkle with toasted sesame seeds if you like, and scatter those green onions on top. Serve immediately and enjoy every comforting bite.

Top Tip

After many batches, I’ve realized a few little tricks can make your Japanese Beef Curry Udon come out perfect every time.

Thin Slicing the Beef: If your beef slices are too thick, they won’t cook quickly and may end up tough. Freezing the beef for 15 minutes before slicing helps create those paper-thin layers.
Straining the Curry Roux: Pushing the curry block through a fine mesh strainer ensures no lumps and a silky broth—that little extra step makes all the difference.
Don’t Overcook Noodles: Frozen udon only needs 1–2 minutes in boiling water—overcooking makes them mushy instead of pleasantly chewy.
Keep the Beef Warm: Covering your cooked beef with foil helps retain its juiciness while you finish the curry base.

How to Serve Japanese Beef Curry Udon Recipe

Japanese Beef Curry Udon - Serving Suggestion

Garnishes

I always top mine with lots of thinly sliced green onions for freshness and a sprinkle of toasted sesame seeds to add a nutty crunch. Sometimes I throw on a handful of crispy fried onions or a soft-boiled egg for extra richness—both work like a charm.

Side Dishes

For sides, I love serving this with simple pickled vegetables like kimchi or Japanese pickled ginger to cut through the richness. A basic cucumber salad or even steamed edamame rounds it out nicely without overshadowing the curry flavors.

Creative Ways to Present

For a fun twist, try serving this curry udon in individual earthenware bowls and topping each with different garnishes—think nori strips, shichimi togarashi (Japanese chili mix), or even a dollop of yuzu kosho for a citrusy kick. It makes dinner feel special, especially for gatherings.

Make Ahead and Storage

Storing Leftovers

I usually store leftover curry broth and veggies separately from the noodles and beef, keeping everything airtight in the fridge. This helps maintain noodle texture and keeps the beef from getting rubbery. Stored this way, leftovers stay fresh for about 3 days.

Freezing

Freezing the curry broth (without the noodles) works well, though the beef can get a bit tough after freezing and reheating. I recommend thawing the broth overnight in the fridge and reheating slowly on the stove for the best flavor retention.

Reheating

When reheating, warm the broth gently, then briefly dunk the noodles in hot water to loosen them up before plating. Add the beef back at the end just long enough to warm through. This way, your noodles stay bouncy and your beef tender.

Frequently Asked Questions:

Can I use other types of noodles instead of udon?

While udon noodles are traditional here for their thick, chewy texture, you can substitute ramen or soba noodles if you prefer. Just adjust the cooking time accordingly, and keep in mind that the overall mouthfeel will change slightly.

What’s the best cut of beef for this recipe?

Thinly sliced chuck roll or ribeye works beautifully due to their marbling and tenderness. If you can’t find thinly shaved beef, freeze a beef roast and slice it as thinly as possible yourself for the best results.

Can I make this dish vegetarian or vegan?

Absolutely! Replace the beef with hearty mushrooms like shiitake or king oyster, and use vegetable broth instead of water infused with beef flavors. Skip the curry roux if it contains animal products and opt for a vegan-friendly brand or homemade curry powder blend.

How spicy is this dish?

This Japanese Beef Curry Udon Recipe is mild to moderate in spice. The curry roux has a gentle warmth rather than intense heat, making it accessible for most palates. You can always add chili flakes or spicy condiments on the side if you want extra heat.

Final Thoughts

This Japanese Beef Curry Udon Recipe is one of those dishes that’s endlessly comforting and surprisingly easy to make. I always come back to it when I want something homey yet special—with tender beef, thick noodles, and richly spiced curry soup that hugs every bite. I hope you enjoy making it as much as I do, and that it finds a regular spot in your recipe rotation like it has in mine. Grab those ingredients, give it a whirl, and let me know how it turns out!