Japanese Beef Curry Udon

When you think of curry, you may think of the fiery and zesty dishes that come from places in southern Asia, such as Thailand and India. However, Japanese curry is quite different. Think of a thick, savoury bowl of umami brown sauce with a hint of sweetness and a very mild spice. Now picture cooking this sauce with tender, thinly sliced beef and ladling it over bowls of thick, chewy udon noodles. Japanese beef curry udon (カレーうどん) is pure comfort food.

this recipe

I could (and definitely plan to) devour bowls of this all winter long. This dish is hearty enough to leave you completely satisfied and the mild Japanese curry spice is so pleasant. Plus thick noodles and tender, flavourful beef.. I'm sold. Looking for something light and summery instead? Head over to check out this tasty lemon soba.

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• Ingredients
• Instructions
• How to make ahead of time
• Storage
• 📖 Recipe

When it comes to Japanese cuisine, curry is a relatively new addition. Curry powder was introduced to Japan in the Meiji era (1868-1912) when Japan was forced to abandon a self-imposed isolation from the rest of the world and come into contact with the British Empire. At the time, India was under British colonial rule and officers of the Royal Navy brought a spice mix called curry powder to Japan.

Curry dishes were considered to be youshoku (洋食), food that came from the West. However, it was very warmly received by Japan and it is now a very popular flavour that can be found in many dishes; being served at home, as well as in restaurants and school cafeterias.

Ingredients

• Udon
• Beef - Choose a steak cut with minimal fat interruptions, sliced very thinly.
• Onion
• Soy sauce
• Mirin
• Dashi - A kelp and bonito fish-based soup stock that is a staple in Japanese cooking.
• Japanese curry roux
• Potato starch
• Scallion

See the recipe card below for quantities.

mirin

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dashi

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Japanese curry roux

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potato starch

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Instructions

The base of Japanese beef curry udon broth is made with Japanese curry roux. We will use two squares for this recipe for two, one per serving. Roughly chop the roux so that it will dissolve into the broth easier later. Set aside for now.

Thinly slice the steak and onions. I actually bought my steak pre-sliced from an Asian supermarket. The pieces are incredibly thin, making them perfect for this dish. However, you could accomplish the same thing with a very sharp knife.

While you are working on the rest of this recipe, boil water and cook two servings of udon according to package directions. Strain the udon and separate it into two serving bowls. Set aside until the beef curry is ready.

Add the water, soy sauce, mirin, and dashi to a medium pot and bring to a boil over medium heat. This combination makes 'tsuyu,' a Japanese broth very popular in cooking.

When the tsuyu begins to boil, add in the beef and onion. Spoon off and discard any scum that forms on the surface.

When the meat has cooked through, stir in the chopped curry roux.

In a small bowl, mix the potato starch with a tablespoon of cool water to form a slurry.

Once the curry roux has dissolved, stir well to make sure the curry is fully incorporated into the broth. Then add in the potato starch slurry and mix well. Cook for another minute or two while the slurry thickens the broth a little bit.

Ladle the beef curry into your two serving bowls of cooked udon. Top Japanese beef curry udon with thinly sliced scallions, if desired, and enjoy immediately.

How to make ahead of time

If you wish to make this Japanese beef curry udon ahead of time, follow the instructions above accept with the following changes.

Don't cook the udon until you are ready to serve.

Follow the directions to cook the beef curry soup, accept omit the part where you add the potato starch slurry. Store in an airtight container in the fridge (for up to a couple days). When reheating, bring to a gentle boil in a pot.

In a small bowl, mix the potato starch with a tablespoon of cool water to form a slurry and stir it in with the curry. Mix well and cook for another minute or two while the slurry thickens the broth a little bit. Then serve over freshly cooked udon noodles.

Storage

Keep any leftovers in an airtight container in the refrigerator for up to three to four days.

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📖 Recipe