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 (such as US wagyu chuck roll); 2 packs 250 g premium frozen udon noodles; ~3.5 oz Japanese curry roux base (Golden Curry brand recommended); 1 medium yellow or white onion, diced; 8 oz carrots, chopped into bite-sized pieces; 8 oz poached lotus root slices, halved (optional); 1 tbsp freshly minced garlic; 4 green onions, greens sliced thin; 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 steak)

There’s nothing quite as comforting and hearty as a steaming bowl of rich curry paired with thick noodles. That’s exactly what makes this Japanese Beef Curry Udon Recipe so special—it blends tender beef, aromatic curry, and chewy udon into one cozy, soul-satisfying meal.

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 quickly became one of my weeknight favorites because it’s surprisingly simple but packed with incredible flavors. I love how it’s filling yet fresh, with a perfect balance of spice and sweetness that feels like a warm hug after a long day.

Quick & Easy: Despite the depth of flavor, the recipe comes together fast—perfect for busy evenings.
Perfect Balance: The mild sweetness from carrots and ketchup blends beautifully with the savory curry and tender beef.
Chewy Udon Noodles: Using frozen premium udon gives you that delightful chewy texture that makes each bite satisfying.
Customizable and Cozy: You can tweak veggies or protein, making it your own all-season comfort dish.

Ingredients & Why They Work

Each ingredient here plays a role in recreating the authentic Japanese curry experience, with layers that complement the tender beef and thick udon noodles. Picking good-quality curry roux and fresh veggies definitely makes a difference.

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 prefer "US wagyu" chuck roll for its marbling and tenderness, which cooks quickly and stays juicy on the noodles.
Frozen udon noodles: Premium packs are lifesavers—they warm through fast with just a quick boil and have amazing texture.
Japanese curry roux base: Golden Curry is my go-to; it delivers authentic flavor and melts evenly when strained.
Onion: Adds sweetness and body to the curry broth as it softens and caramelizes.
Carrots: Provide a subtle natural sweetness and texture contrast, I usually halve baby carrots for size.
Poached lotus root slices: Optional, but they add a fantastic crunch and unique flavor if you want to be fancy.
Garlic: Gives an aromatic punch, making the curry deeply savory.
Green onions: Add brightness and a fresh crunch when sprinkled on top just before serving.
Ketchup & soy sauce: These deepen the umami and enrich the curry’s balance with hints of sweetness and saltiness.
Ginger paste or fresh ginger: Optional but recommended to add a warm, zesty layer to the broth.
Water: Forms the base of your soup, so use clean, filtered water for the best taste.
Olive oil or neutral oil: For searing the beef and sautéing the veggies, helps build the curry’s flavor base.
Toasted sesame seeds: Optional garnish that adds nuttiness and a little texture contrast on the beef.

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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 my favorite things about this Japanese Beef Curry Udon Recipe is how easy it is to tweak depending on what you have or your mood. I usually stick close to the classic, but sometimes I switch up the protein or toss in extra veggies for color and crunch.

Variation: I once swapped steak for thinly sliced chicken thighs—still delicious and slightly lighter. You could also try tofu for a vegetarian spin if you skip the beef and use a vegetable-based curry roux.
Spicy kick: Add a dash of Japanese chili powder or a spoonful of hot sauce if you want to turn up the heat.
Veggie swap: Swap lotus root for shiitake mushrooms or snow peas depending on the season and what’s fresh.

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: Sear the Steak for Juicy, Tender Beef

Start by heating a good splash of oil over medium-high heat in a large pot. Add thinly shaved steak and keep it moving so it cooks evenly—remember, it only takes about 2 minutes. You want it just cooked through and still tender. Then, season lightly with salt and cover it to rest on a plate while you work on the curry base. This keeps the beef juicy and warm without overcooking it.

Step 2: Build the Flavor with Onions and Lotus Root

Lower the heat to medium, add more oil if the pot looks dry, then toss in diced onions. Stir occasionally for about 4 minutes until they're soft and translucent—you want that natural sweetness to develop. If using lotus root, add it now and cook together for another 1-3 minutes. I love the contrast this brings; if you skip it, the curry still shines.

Step 3: Garlic, Simmer, and Layering Flavors

Add freshly minced garlic and stir for about a minute until fragrant—don’t rush this part, it’s where the magic begins. Pour in your water and bring everything to a gentle simmer.

Step 4: Add Veggies and Curry Roux

As the soup nears a simmer, stir in your carrots, ketchup, soy sauce, and ginger paste if using. Now for the key step: chop your curry roux into small pieces and gradually dissolve it into the simmering broth through a fine mesh strainer. This trick ensures no clumps—trust me, it makes the curry silky smooth and restaurant-quality.

Step 5: Cook the Udon and Assemble

Boil a separate pot of water just before the curry is done and quickly warm your frozen udon noodles for about 1-2 minutes. Drain and divide noodles into serving bowls. Scoop the veggies and pour hot curry soup over top of the noodles. Finally, add your perfectly cooked beef slices on top, sprinkle with green onions, and if you like, toasted sesame seeds for that extra nuttiness.

Top Tip

After making this recipe many times, I’ve found a few tricks that make sure your Japanese Beef Curry Udon turns out perfectly every time—helpful if it’s one of your first attempts!

Use Thinly Sliced Beef: Thinner cuts cook quickly and avoid getting tough, which is crucial for tender bites soaking up curry flavor.
Strain the Curry Roux: Melting the curry through a strainer is a game changer—I’ve had curry blocks clump before and this is the only foolproof method to avoid that.
Don’t Overcook Carrots: Keep them slightly crisp for texture, they continue softening in the hot broth.
Serve Noodles Immediately: Udon noodles get mushy if left sitting too long, so serve as soon as you pour the curry broth over.

How to Serve Japanese Beef Curry Udon Recipe

Japanese Beef Curry Udoll - Serving Suggestion

Garnishes

I always pile on thinly sliced green onions right at the end for freshness and a little sesame seeds toasted beforehand—they bring a subtle nutty crunch, which contrasts nicely with the silky curry and beef.

Side Dishes

On lazy nights, I keep it simple with a crisp cucumber salad or quick pickled daikon on the side. If you want to elevate the meal, a light Japanese potato salad or some steamed edamame works really well.

Creative Ways to Present

For special occasions, I’ve ladled the curry udon into smaller bowls, topped with a soft boiled egg and a sprinkle of shichimi togarashi (Japanese seven-spice) for color and heat. It always impresses guests without any fuss.

Make Ahead and Storage

Storing Leftovers

I like to store leftover curry and beef separate from the noodles to keep their texture. Curry reheats beautifully in the fridge for up to 3 days—just warm gently on the stove.

Freezing

This recipe freezes surprisingly well! I portion out the curry soup and beef in airtight containers and freeze for up to 2 months. When you’re ready, thaw overnight and reheat slowly while boiling fresh udon noodles.

Reheating

To reheat, gently warm the curry in a saucepan over low heat, stirring occasionally. Heat the noodles separately just before serving—microwaving noodles can leave them rubbery.

Frequently Asked Questions:

Can I use beef stew meat instead of thinly shaved steak?

Using beef stew meat is possible but I don't recommend it here because it needs much longer cooking to get tender and won't cook quickly as the thinly shaved steak does. For best results, get thinly sliced beef (like yakiniku or shabu-shabu cuts).

What if I can’t find Japanese curry roux?

Japanese curry roux like Golden Curry is key for that authentic flavor. If you can’t find it, you can try making your own curry blend or use mild boxed curry blends, but the taste won’t be quite the same. Some Asian markets also sell roux online.

Do I have to use frozen udon noodles?

Frozen udon noodles are best because they retain that chewy bite and cook quickly. Fresh udon works well too, but dried noodles will need longer cooking and have a different texture which might affect the final result.

Can I make this recipe vegetarian?

Absolutely! Skip the beef, use vegetable broth if you want, and swap the curry roux with a vegetarian version. Add mushrooms, tofu, or other hearty veggies in place of meat to keep it satisfying.

Final Thoughts

This Japanese Beef Curry Udon Recipe is one of those dishes that feels like a little celebration every time you make it—warm, filling, and extra comforting. I’ve shared it with friends who instantly fell for it, and I’m sure you’ll love it just as much. Give it a try next time you want a satisfying meal that’s both nourishing and bursting with flavor. Trust me, once you get that curry-udon combo right, you’ll be making it on repeat.