Description
A comforting Japanese Beef Curry Udon featuring tender thinly shaved steak served over chewy udon noodles in a rich, flavorful Japanese curry broth loaded with vegetables and aromatic seasonings.
Ingredients
Scale
Main Ingredients
- 8 to 10 oz thinly shaved steak (such as US wagyu chuck roll)
- 2 packs 250 g premium frozen udon noodles
- ~3.5 oz Japanese curry roux base (Golden Curry brand recommended)
- 1 medium yellow or white onion, diced
- 8 oz carrots, chopped into bite-sized pieces
- 8 oz poached lotus root slices, halved (optional)
- 1 tbsp freshly minced garlic
- 4 green onions, greens sliced thin
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp ginger paste or freshly minced ginger (optional)
- 4 1/2 cups water
- Olive oil or neutral oil, for cooking
- Toasted sesame seeds (optional, for topping steak)
Instructions
- Boil Udon Noodles: Bring a medium pot of water to a boil. When other ingredients are nearly ready, cook the frozen udon noodles for 2 minutes or until warmed through. Drain and place noodles directly into serving bowls.
- Cook Steak: Heat a generous swirl of oil in a large pot over medium-high heat. Add thinly sliced steak and stir frequently cooking about 2 minutes until cooked through. Remove beef to a plate, season lightly with salt, and cover with foil to keep warm.
- Sauté Onion and Lotus Root: Reduce heat to medium. Add more oil if needed. Add diced onion and cook, stirring occasionally for about 4 minutes until translucent. Add lotus root slices and cook together for an additional 1 to 3 minutes.
- Add Garlic and Simmer: Add minced garlic and cook for about 1 minute until fragrant. Pour in water and bring to a simmer.
- Incorporate Vegetables and Seasonings: As soup simmers, add chopped carrots, ketchup, ginger paste, and soy sauce. Chop curry roux into small pieces and dissolve it through a fine mesh strainer into the soup to avoid any lumps.
- Assemble Bowls: Once soup is fully combined and heated, pour it over the udon noodles in serving bowls. Optionally, scoop out vegetables evenly to distribute between bowls.
- Garnish and Serve: Top each bowl with cooked beef, sprinkle toasted sesame seeds if desired, and add sliced green onions. Serve immediately.
Notes
- Use premium frozen udon for best texture; fresh or dried udon can be substituted with adjusted cooking times.
- Dissolving curry roux through a fine mesh strainer ensures a smooth soup without clumps.
- Lotus root is optional but adds great texture and authenticity.
- Ketchup adds a subtle sweetness balancing the savory curry flavors; do not omit for best taste.
- Thinly shaved beef cooks quickly; avoid overcooking to keep it tender.
- For a vegetarian version, substitute beef with mushrooms and use vegetable-based curry roux.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
