Curry Udon

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Heat vegetable oil in a medium pot over medium-high heat. Add beef in a single layer and sear until browned on all sides, about 2-3 minutes. Transfer to a plate and set aside.
  • 1 tbsp vegetable oil (14 g)
  • 450 g beef, thinly sliced (450 g)
• Step 2
  In the same pot, reduce heat to medium and add garlic and onion. Sauté until the onion becomes translucent, about 2-3 minutes, stirring frequently.
  • 4 clove garlic, finely minced (12 g)
  • 1/2 onion, thinly sliced (75 g)
• Step 3
  Add carrot and potato to the pot. Sauté for 2 minutes, stirring occasionally to prevent burning.
  • 1 carrot, cut into 1/2-inch pieces (60 g)
  • 1 potato, cut into 3/4-inch cubes (150 g)
• Step 4
  Pour in the dashi stock and bring to a gentle boil. Reduce heat to low, cover, and simmer until the vegetables are tender but still hold their shape, about 5-7 minutes.
  • 2.54 cup dashi stock (600 g)
    (or water)
• Step 5
  Break the curry cubes into pieces and add to the pot. Stir constantly until completely dissolved and the sauce begins to thicken.
  • 100 g curry cubes (100 g)
    (S&B Golden Curry Medium Hot recommended)
• Step 6
  Return the seared beef and any accumulated juices to the pot. Add mirin and soy sauce, stirring to combine. Simmer for an additional 2-3 minutes until the beef is heated through and the sauce reaches the desired consistency.
  • 450 g beef, thinly sliced (450 g)
  • 1 tbsp mirin (15 g)
  • 1 tsp soy sauce (5 g)
• Step 7
  While the curry simmers, prepare the udon noodles according to package instructions.
  • 450 g udon noodles (450 g)
• Step 8
  Divide the heated udon noodles among three serving bowls. Ladle the curry beef mixture generously over the noodles. Garnish with chopped green onions and a sprinkle of shichimi togarashi. Add tenkasu if desired.
  • 3 tbsp green onions, chopped (15 g)
  • 1 tsp shichimi togarashi (3 g)
  • 3 tsp tenkasu (10 g)
    (optional) (Tempura Crumbs)

Per serving