Beef curry udon
Community member
"Curry is just as popular in Japan as ramen and sushi, and instant curry cubes are pantry staples in Japanese households. Although you can find the cubes in most Asian supermarkets, this recipe relies on a homemade roux that’s preservative-free without sacrificing any flavor. Combined with beef broth (or dashi, if you have it), this is a sweet and hearty curry that almost clings to the udon noodles—a perfect dish for clearing up the sinuses. Scatter a pinch of shichimi togarashi (seven spice) over the bowl for an additional layer of heat."
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, frying pan, whisk, paper towels, rubber spatula, pot, sieve, ladle
How-To Videos
Homemade beef stock
How to deglaze
How to thinly slice meat
Nutrition per serving
Step 1/6
- 150 g beef
- 1 onion
- 1 carrot
- 1 scallion
- cutting board
- knife
Thinly slice beef. Chop onion, carrot, and scallions.
Step 2/6
- 2 tbsp unsalted butter
- 4 tbsp flour
- 1 tbsp curry powder
- 1 tbsp garam masala
- frying pan
- whisk
- paper towels
Melt butter in a frying pan over medium heat. When butter is melted, add flour and whisk constantly until the mixture turns golden brown, approx. 5 min. Turn off heat and whisk or mix in the curry powder and garam masala until a dry, crumbly paste forms. Remove paste and wipe out frying pan with a paper towel.
Step 3/6
- vegetable oil (for frying)
- rubber spatula
Add oil to wiped out frying pan over medium-high heat. When the oil is shimmery, add beef slices and let them brown on both sides. Add onions and carrots, and sauté for approx. 5 min.
Step 4/6
- 700 ml beef stock
- 1 tbsp soy sauce
- 1 tbsp mirin
Deglaze with beef broth, soy sauce, and mirin, and cook for approx. 5 – 7 min. more. Add curry paste and stir well until the curry thickens.
Step 5/6
- 300 g udon noodles
- pot
- sieve
Cook udon noodles according to package instructions, drain, and distribute among serving bowls.
Step 6/6
- egg (for serving)
- shichimi togarashi (for serving)
- ladle
Ladle the curry over noodles and top with scallions, eggs, and togarashi. Enjoy!
