Japanese Beef Curry Udon Recipe

Japanese curry udon soup with beef and vegetables garnished with nori and spring onions.

Japanese Beef Curry Udon Recipe

My take on a Japanese beef curry udon soup is a delicious, simple and quick meal that packs way more flavour than any dish that takes just 35 minutes to make, should!

Course Main Course

Cuisine Anglo Japanese

Keyword beef curry udon, curry udon, japanese beef curry udon, japanese curry udon

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 850kcal

Author Brian Jones

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

When you need to do this will be defined by the dashi that you use. All I had to do with mine is dilute it with hot/boiling water.

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.

You are not aiming to sear the beef, just to drive off some of the "pinkness" and heat it through a little.

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.

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