Japanese Beef Curry Udon Noodles
Curry udon is a gloriously simple bowl of soup; my version is packed with noodles, beef and vegetables in a broth that screams of katsu kare.
This boldly flavoured recipe may have a long list of ingredients, but if you shop wisely, this recipe will come together in around 35 minutes.
Japanese Curried Udon Noodle Soup
I love a bowl of soup that works as a complete meal; they always feel comforting and homely, no matter where they come from.
I've got versions from all over the world, a bowl of Scotch Broth, Hungarian Gulyásleves, Russian Borscht or my take on hoisin chicken ramen are my idea of a cuddle in a bowl!
This recipe is my take on a Japanese dish that fuses modern and traditional ideas.
My take on curry udon features thinly sliced beef, hearty vegetables and soft but chewy noodles, in a fantastic dashi-based curry broth.
Whilst this recipe requires you to use three pans, it is all very easy and remarkably quick too.
You can do almost all of the prep work whilst the vegetables are cooking, and you can be done and dusted in just 35 minutes.
Frequently Asked Questions
What cut of beef should I use?
I usually use some lean rump steak, but sirloin would also work just as well.
What dashi stock do you use?
Honestly, I play around a lot with the dashi stock that I use in my recipes. Every time I go to my local far east asian supermarket, I come home laden with goodies.
This was made with Hamadaya Dai Aso dashi stock, and it is wonderful. The best way to deal with it is to make up a batch as per the instructions, then have a taste before you add it to the soup. Sometimes it can be very pokey, and you will need to add more water.
Can I use Japanese curry cubes?
Yes, they are wonderful. Use 2 cubes of S&B golden curry cubes in this dish. You will need to let them down with a little of the soup stock, or they will sink to the bottom of the wok and not really dissolve thoroughly.
What noodles do you use?
Again, I play around with my udon noodles a lot, but I tend to use the "straight to wok" varieties. They are even readily available in most large British supermarkets.
Can I make this in advance?
No, this dish does not reheat very well; the noodles become mushy, and the beef becomes tough... which is not a good thing!
Serving Suggestions
I wouldn't serve this beef curry udon bowl with a side dish, but it does beg for some nibbles as a starter before getting going.
Sticking with the Japanese influences, the obvious choice would be some tempura. This vegetable tempura or this fish tempura would be superb.
Gyoza would also be tremendous if you are looking to impress; these pork and cabbage dumplings would be ideal.
If you are happy to step outside of the Japanese vibe, some crispy spring rolls or prawn toast would be great options.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Wok.
- 17cm or 7" saucepan.
- 20cm or 8" frying pan.
- Colander.
- Mixing bowl.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Japanese Beef Curry Udon Recipe
Ingredients
- 1 Medium Potato 250g
- 1 Medium-Large Carrot 175g
- 275 g Lean Beef Steak 10oz
- 1 Medium Onion 150g
- 3 Spring Onions
- ½ Sheet Nori (for garnish optional)
- 300 g Udon Noodles 11oz (prepared weight)
- 35 g Butter 2 Tbsp
- 1½ tablespoon Flour
- 1 tablespoon "Oriental" Curry Powder (I use S&B)
- 1 tablespoon Cooking Oil
- 750 ml Dashi Stock 3 Cups
- 2 tablespoon Mirin
Instructions
- Bring a 17cm or 7cm pan of salted water (I use ¾ teaspoon of water in a pan this size) to a boil.
- Whilst the water is boiling, peel the potato and cut it into a 1cm (just under ½") dice.
- Cut the carrot into 3-4mm (⅛") thick rounds.
- Toss the carrots and potatoes into the boiling water and cook for 12-15 minutes (or until the veggies are tender).
- Slice the beef steak as thinly as you can.
- Cut the onion in half, peel it and then slice it as thinly as you can.
- Finely slice the spring onions
- Shred the nori for garnish (if you are using it).
- Prepare your dashi stock as per the instructions on the packet
- Mix together the flour and the curry powder.
- Heat a small (20cm or 8") frying pan over a medium heat, and add the butter. When the butter has melted, add the flour and curry powder mix and cook for 3-4 minutes and set aside.
- By now, the potatoes and carrots should be cooked, drain them and set aside.
- Heat a wok over a medium-high heat, add the oil, followed by the onions and cook for 2 minutes.
- Add the beef and cook for 1 minute.
- Pour in the mirin and cook for 1 minute.
- Add the dashi stock, potatoes and carrots, then reduce the heat and simmer gently for 3-4 minutes.
- Skim off any foam or impurities from the surface of the stock and take a ladleful, and stir it through the curry roux that you made earlier whilst it is over a low heat.
- Toss the udon noodles into the pan, and gently break them up with a pair of chopsticks, cooking them for a couple of minutes.
- Finally, stir in the roux mix and cook for a final minute, along with most of the spring onions (leaving some for garnish).
- Serve sprinkled with strips of nori and the remaining spring onions.
