Japanese beef curry udon recipe
For this recipe, we’re using mostly Asian grocery shop ingredients: curry roux cubes, dashi stock, soy sauce, shimeji mushrooms, and udon noodles.
Servings 2 people
Cost $12-15
Ingredients
- 2 packages of udon noodles frozen, refrigerated, or dry are all fine
- 100 grams beef sliced into thin strips top sirloin or ribeye is best
- 100 grams onions
- 100 grams shimeji mushrooms oyster or straw mushrooms are good too
- ½ carrot sliced a la julienne thin strips
- 2 spring onions scallions chopped
- 1 tbsp canola or vegetable oil
- 500 ml dashi stock
- 2 curry roux cubes or 2 tbsp of curry powder
- 2 tsp sugar
- 1 tsp mirin
- 1 tsp soy sauce
Instructions
- First, chop the onion, carrots, mushrooms, and spring onions. Set the spring onion aside for garnishing the noodles later on.
- Slice the beef into very thin strips.
- In a pot, heat up the oil and sautee the onions, carrots, and mushrooms for approximately 1 minute.
- Add in the beef strips and sautee on medium-high heat until the beef browns. The beef should no longer be red in color.
- Pour the dashi stock and the two curry cubes. Mix well until the cubes dissolve completely.
- Add the sugar, mirin, and soy sauce and let the mixture boil on medium heat. You can remove any foam with a small strainer or spoon.
- The sauce should begin to thicken and once it has thickened enough, turn the heat off.
- In a separate pot boil water, add the udon noodles, and cook them for about 1 minute (or according to package instructions). Note: frozen and dry noodles have differing cooking times.
- Split the udon noodles into two bowls and add curry to both. Garnish with spring onion and serve hot.
Notes
Frozen udon noodles are the best for this recipe because they get bigger and chewier than dried noodles. You can make home-made dashi stock from scratch ahead of time, or dissolve some dashi stock packets in water to make dashi instantly.
