Beef curry udon

Based on 11 ratings

Mary-Linh Tran

Editorial Assistant at Kitchen Stories

“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 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g beef
300 g udon noodles
onion
carrot
scallion
2 tbsp unsalted butter
4 tbsp flour
1 tbsp curry powder
1 tbsp garam masala
700 ml beef stock
1 tbsp soy sauce
1 tbsp mirin
vegetable oil (for frying)
egg (for serving)
shichimi togarashi (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan
  • whisk
  • paper towels
  • rubber spatula
  • pot
  • sieve
  • ladle

Nutrition per serving

Cal
620
Protein
29 g
Fat
26 g
Carb
68 g
  • Step 1/6

    • 150 g beef
    • onion
    • carrot
    • 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!