Japanese Turkey Curry Udon Recipe

Japanese Turkey Curry Udon

Serves 4-6

Asian comfort food at its best! This dish is rich and buttery with an aromatic combination of spices. Very different from its Thai or Indian counterparts, this curry is slightly thicker and bit sweeter. It is traditionally served with beef or chicken, but it pairs beautifully with leftover turkey. The Japanese curry roux can be made a couple of days ahead to allow the flavors blend.


  • Japanese Curry Roux:
  • (See Cook’s Tips to save time with S&B Golden Curry Sauce)
  • 3 Tbsp unsalted butter
  • 4 Tbsp all-purpose flour
  • 1 Tbsp curry powder
  • 1 Tbsp garam masala
  • Cayenne pepper, to taste
  • Turkey Vegetable Stew:
  • 1 Tbsp canola oil (or other neutral, high-heat oil)
  • 2 cups chopped yellow onion, about 1 large onion
  • 2 cloves garlic, minced
  • 2 cups chopped carrot, about 2 large carrots
  • 1 1/2 cups diced Yukon gold potatoes or peeled russet (1 large potato)
  • 3 - 4 cups turkey or chicken broth
  • 1 Tbsp honey
  • 1 Tbsp Worcestershire sauce
  • 3 cups cooked, shredded turkey (or chicken)
  • Soy sauce or salt
  • To serve:
  • Fresh or dry Udon (Japanese wheat noodles), cooked as package directs. See Cook's Tips for other options.
  • Furikake (Japanese dried seasoning) found with spices or Asian food ingredients
  • Strips of nori (dried seaweed)
  • Pickled ginger (in jars with Asian food ingredients)


  1. Make Japanese Curry Roux: Melt butter in a small saucepan over medium-low heat. Add flour and whisk until smooth. Continue cooking for about 20 minutes, until roux is golden brown. Stir often and reduce heat to low, as needed, to prevent burning. Stir in curry powder, garam masala, and cayenne pepper. Remove from heat. Mixture will be very thick. Slowly whisk 1 cup broth into roux, mixing until smooth. Set aside.
  2. Make Turkey Vegetable Stew: Heat oil in a Dutch oven or large, heavy-bottom pot on medium-high heat. Add chopped onion and minced garlic. Cook, stirring often, until softened. Stir in carrot, potatoes, and 2 cups broth. Cover, bring to a simmer and cook gently for 6 to 8 minutes or until vegetables are soft.
  3. Stir curry roux, honey, and Worcestershire sauce into vegetable mixture. Blend well. Stir in turkey. Return to a simmer and cook for 2-3 minutes, until thickened. Add up to 1 cup broth to thin sauce to desired consistency. Taste and add soy sauce or salt, as needed.
  4. Serve with hot cooked udon. Top with furikake, nori, and/or pickled ginger.
  5. Cook’s Tips:
  6. S&B Golden Curry Sauce can be substituted for the homemade Japanese curry roux. It is sold in a box with other Asian pantry products.
  7. Japanese curry roux may be made ahead of time and stored, covered, in the refrigerator for up to a month or frozen for up to 3 months.
  8. Instead of Udon you can serve the curry with rice. Save time and purchase cooked rice from the Metropolitan Market Deli. Or try cooking a Japanese sticky rice such as Nishiki, Sun Luck Calrose, or Kokuho Rose, according to package directions.


Amount Per Serving (based on 6 servings)
Calories: 420
Fat: 12 g
Saturated Fat: 4.5 g
Cholesterol: 85 mg
Sodium: 730 mg
Carbohydrates: 50 g
Fiber: 3 g
Sugar: 11 g
Protein: 28 g
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