Easy Shrimp Cream Curry Udon: Homemade Japanese Curry House Style
Authentic ‘Tokkijung’ Style Shrimp Cream Curry Udon Recipe You Can Make at Home
Today, I’m sharing a recipe for ‘Tokkijung’ style cream curry udon that’s incredibly simple to make at home! With just a few key ingredients, you can recreate that delicious flavor you love. It’s surprisingly easy and perfect for both kids and adults. Enjoy this creamy, savory, and satisfying dish!
Ingredients- 2 blocks of Japanese curry roux (approx. 40g)
- 1 serving of frozen or fresh udon noodles
- 7 shrimp, peeled and deveined
- 1/2 onion, thinly sliced
- 300ml water
- 100ml milk
- 100ml heavy cream (whipping cream or cooking cream)
Cooking Instructions
Step 1
First, thinly slice half an onion after washing it. Prepare 7 shrimp by peeling and deveining them, then rinsing and patting them dry. (You can substitute with chicken breast, chicken thigh, or other seafood if you prefer.)
Step 2
Melt about 1 tablespoon of butter in a pot over medium heat. Add the sliced onion and shrimp, and sauté until the onion is translucent and the shrimp are lightly pink. (From this point onwards, cooking is as simple as making instant ramen!)
Step 3
Pour in 300ml of water and bring the mixture to a gentle simmer. Let it bubble for a moment.
Step 4
Once the water is boiling, add the 2 blocks of Japanese curry roux. (If you don’t have Japanese curry roux, you can use regular curry powder, but mixing in a little Hayashi rice sauce powder can help achieve a similar flavor.)
Step 5
As the curry dissolves and the sauce begins to boil, slowly stir in 100ml of milk. This will make the curry extra smooth and creamy. Whisk gently to ensure it’s well combined.
Step 6
Now, add the udon noodles. Submerge them in the sauce and cook for about 2 minutes, gently separating the noodles with chopsticks as they cook. They might be a bit clumped at first, so be patient and loosen them up. (Tip: You can pre-boil the noodles for easier separation.)
Step 7
Prepare 100ml of heavy cream (I got mine from Paris Baguette). If you don’t have a piping bag, you can place the cream in a ziplock bag and snip off a tiny corner to create a makeshift piping tool. Drizzle the cream decoratively over the finished curry udon.
Step 8
Finally, sprinkle some dried parsley on top for a touch of color and freshness. Your delicious Shrimp Cream Curry Udon is now complete! Enjoy your meal.
