The ultimate Japanese winter comfort food! Two of most loved Japanese fares come together in this lip-smacking hearty curry dish. Positively scrumptious, this warming dish, is one of the best ways to enjoy the thick, slippery & chewy Japanese wheat noodle. What’s more, it coalesces with a rich and fragrant curry sauce along with tender, melt-in-your-mouth beef pieces to create this ideal busy weeknight dish that can be made in less than half an hour.
Moreover, it is the perfect choice if you would like to dip into the vast culinary world of curries. The Japanese curry is different from the Indian and Thailand ones, as it is thicker, milder, and sweeter than the other two with a stew-like consistency. It can be served hot or cold. Packed with goodness and flavour, the dish comes with a tinge of curry sweetness that can warm your insides quickly without compromising on flavour.
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Serving Size: 2
- 2 servings or 1.1 lb. Udon Noodles, frozen
- 4 Scallions or ½ of 1 Onion, chopped
- 3 cups Dashi Broth
- 3 ½ oz. Beef, sliced thinly
- 1 tsp. Canola Oil
- Salt & Pepper, as needed
For curry mixture:
- 1 tbsp. Curry Powder
- 1 tsp. Turmeric Powder
- 2 tbsp. Corn Flour
- 5 tbsp. Dashi Stock
- 3 tbsp. Soy Sauce
- 2 tbsp. Mirin
Method of Preparation:
- Begin by making the curry roux, by placing all the ingredients in a medium-sized bowl and mix until everything comes together. Tip: The cornflour should dissolve completely.
- Next, spoon in the oil to a large-sized saucepan and heat it over medium-high heat.
- To this, stir in the beef slices along with salt and pepper.
- Sear them for 2 to 3 minutes or until they are cooked & light brown.
- After that, add shallots to pan and sauté for another 1 minute.
- Once sautéed, pour the dashi stock and raise the heat to high.
- When it starts boiling, stir in the curry roux. Tip: Before adding the roux, mix it well so that the cornflour has not been collected at the bottom.
- Lower the heat and give a good mix. Tip: Discard whatever scum comes at the top.
- Continue cooking until the sauce is thickened and then off the heat.
- In the meantime, cook the udon noodles by following the instructions given on the packet.
- Finally, place the udon noodles in the serving bowl and pour the curry sauce over it.
- Serve immediately.
Tip: To increase the nutrition content, you can add veggies like carrot, potato, or sweet potato into it.
Toppings: Garnish with sliced scallions
Serve with: Serve it with fish cake & aburage on top of the fare.
Substitutions: Instead of beef, you can use other proteins like chicken or pork.
Nutritional Information per serving:
- Calories: 908Kcal
- Fat: 50g
- Carbohydrates: 82g
- Proteins: 37g
This recipe has been written by Nakano. Find out more about Japanese cookware here.
Author: Takahashi Sakura