Beef curry udon

Beef curry udon

Based on 21 ratings
Mary-Linh Tran

Mary-Linh Tran

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

Ingredients

Servings2
150 g
beef
300 g
udon noodles
1
onion
1
carrot
1
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)
MetricImperial

Utensils

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

How-To Videos

homemade-beef-stock

Homemade beef stock

how-to-deglaze

How to deglaze

how-to-thinly-slice-meat

How to thinly slice meat

Nutrition per serving

Cal620
Protein29 g
Fat26 g
Carb68 g
  • Step 1/6

    R1841-1
    • 150 g beef
    • 1 onion
    • 1 carrot
    • 1 scallion
    • cutting board
    • knife

    Thinly slice beef. Chop onion, carrot, and scallions.

  • Step 2/6

    R1841-2
    • 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

    R1841-3
    • 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

    R1841-4
    • 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

    R1841-5
    • 300 g udon noodles
    • pot
    • sieve

    Cook udon noodles according to package instructions, drain, and distribute among serving bowls.

  • Step 6/6

    R1841-6
    • egg (for serving)
    • shichimi togarashi (for serving)
    • ladle

    Ladle the curry over noodles and top with scallions, eggs, and togarashi. Enjoy!

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