Curry Udon with Tofu Katsu

I wasn’t planning on making a recipe for this as I felt like it was something already simple to make, but there were a few people on Instagram wanting the recipe for it, so ta-da!

The curry itself is actually very simple to make as I just used Japanese curry blocks for it. When it comes to Japanese curry, there are a couple of brands that I tend to stick to, which are S&B’s Golden Curry and Vermont. I’ve tried Glico’s curry in the past, and I wasn’t a fan of it. The one I used to make in this specific post is S&B’s Golden Curry in Extra Hot. Used to get it in Hot only, but when I saw the store carry it in Extra Hot, I decided to go for it. My verdict is…. it was even hot for me lol, so I will just stick with my usual.

Now, let’s get to the actual recipe, shall we?

(serves 4)

4 blocks of S&B’S Golden Curry (comes packaged in two, so use one of them)

2.5 cups water (and more if needed, to thin the curry to your desired consistency)

1 large carrot, diced

1/2 large onion, diced

1-2 stalks scallion, chopped

1 package (454g) of medium-firm tofu, sliced into 6 pieces

panko crumbs

1/4 cup flour

1 egg, whisked

salt and pepper, to taste

4 individual packages of udon noodles

chili oil, optional


Remove the tofu from it’s package and rinse. Pat the tofu dry with some paper towels. It’s probably best to prepare the tofu earlier to allow it sit out to dry as much as possible. Then prepare your carrots and onions by dicing them and set them aside. At this time you can also preheat your deep fryer at 450 degrees Fahrenheit.

To make the curry, bring a pot to medium-high heat and add about 1 tbsp vegetable oil. Next, add in your onions and carrots and cook until the onions become semi-translucent. Add in 2.5 cups of water and bring it to a boil, and then reduce it to medium heat with lid on and allow it to cook for about 10-15 minutes or until the carrots become soft.

While the pot is simmering, make your tofu katsu. You’ll need 3 deep dish plates or bowls, with flour, whisked egg, and panko in each of them, separately. If you haven’t already preheated your deep fryer, or you simply don’t have one, bring a small pot with enough vegetable oil to medium-high heat.

Season your tofu with salt and pepper on both sides, then lightly coat it in flour and then cover it in the egg and finally, coat all sides with the panko. Gently press all sides to evenly coat it in panko and then shake it lightly to remove any loose panko.

Place the panko-coated tofu in the hot oil and allow it to deep fry for about 4 minutes or till it becomes golden brown, then remove and place on paper towel to soak up the excess oil.

Going back to the pot, once the carrots are soft, you can now add in your curry blocks. Break the curry block into pieces and place one piece at a time into a small mesh sieve. Place the sieve into the water and using a spoon, encourage the block to dissolve by moving the block around in the sieve. By doing so, the curry block will dissolve evenly without leaving any large clumps. Once you have dissolved all of the curry blocks, mix well. At this time you can adjust the thickness of the curry by adding some water, and do so by adding a little at a time. My curry thickness was somewhere in between, it was thin enough that it coated the udon well.

If you want a bit of sweetness to your curry, try adding in about a tablespoon or so of honey. I also used to add small dices of peeled apples in my curry before for sweetness, and it was really good.

Cook your udon in boiling water for about 4-5 minutes or according to the package instructions. I like mine more on the al dente side. Scoop out the udon and place it in a large bowl, then spoon some of the curry over top. Place a couple pieces of your tofu katsu in the bowl and add some chopped scallion. Lastly, as an option, drizzle chili oil over top. If you have chili crisps, add that too.


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