Thick udon noodles with tender slices of beef and onion in an amazing, umami, Japanese curry sauce. Cozy up with a bowl of curry udon when you're looking for ultimate comfort food.
2 servings udon
150 g beef (steak without many fat interruptions), very thinly sliced
550 ml water
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon dashi granules
2 cubes Japanese curry roux
1 tablespoon potato starch
1 tablespoon water, cool
1 scallion, for garnish
Roughly chop the Japanese curry roux and set aside.
Thinly slice the onion and slice the beef very thinly with a sharp knife (or you can buy it pre-sliced this way at an Asian supermarket).
While you are working on the following recipe, boil a pot of water and cook udon according to package directions. When the noodles are cooked, strain and divide into two serving bowls. Set them aside until the beef curry is ready.
In a medium pot over medium heat, bring water, soy sauce, mirin, and dashi to a boil. This combination forms a 'tsuyu,' a very popular broth used in Japanese cooking. When the tsuyu begins to boil, add in the beef and onion. Spoon off and discard any scum that comes to the surface.
When the meat has cooked through and onions are tender, 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 1-2 minutes while the slurry thickens the broth a little bit.
Ladle the beef curry into your two serving bowls of cooked udon. Top with thinly sliced scallions, if desired, and enjoy immediately.
- Serving Size:
- Calories: 456
- Sugar: 12.2 g
- Sodium: 2593.4 mg
- Fat: 11.8 g
- Carbohydrates: 88.7 g
- Protein: 28.2 g
- Cholesterol: 45.5 mg