Description
This Japanese Beef Curry Udon recipe features thinly shaved steak atop a rich and flavorful Japanese curry broth filled with tender vegetables and chewy udon noodles. A comforting bowl perfect for lunch or dinner that's both hearty and satisfying.
Ingredients
Scale
Meat and Noodles
- 8 to 10 oz thinly shaved steak (US wagyu chuck roll recommended)
- 2 packs (250 g each) premium frozen udon noodles
Vegetables
- 1 medium yellow or white onion, diced
- 8 oz carrots, chopped into bite-sized pieces (baby carrots halved lengthwise)
- 8 oz poached lotus root slices, halved (optional)
- 4 green onions, greens sliced thin
Flavorings and Liquids
- ~3.5 oz Japanese curry roux base (Golden Curry brand, small package or half a large package)
- 1 tbsp freshly minced garlic
- 1 tbsp ginger paste or freshly minced ginger (optional)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 4 1/2 cups water
- Olive oil or neutral oil, for cooking
- Toasted sesame seeds (optional, for topping the steak)
Instructions
- Boil Udon Noodles: Bring a medium pot of water to a boil. When other ingredients are nearing readiness, cook frozen udon in boiling water for 1-2 minutes 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 for about 2 minutes until cooked through. Remove beef to a plate, season lightly with salt, and cover with foil to keep warm.
- Sauté Onions and Lotus Root: Reduce heat to medium and add more oil if needed. Add diced onion and cook, stirring occasionally, for about 4 minutes. Add lotus root slices if using, and cook together for an additional 1-3 minutes until onions are soft and translucent.
- Add Garlic and Simmer: Add minced garlic and cook for about 1 minute until fragrant. Pour in water and bring mixture to a simmer.
- Add Vegetables and Curry: As the soup simmers, stir in carrots, ketchup, ginger paste (if using), and soy sauce. Chop the curry roux into small pieces and press it through a fine mesh strainer directly into the pot to dissolve evenly without lumps.
- Assemble and Serve: Pour the hot curry broth with vegetables over the udon noodles in the bowls. Optionally, scoop veggies evenly into each bowl first. Top each bowl with the cooked beef and garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately.
Notes
- Beef can be substituted with thinly sliced pork or chicken if desired.
- If lotus root is unavailable, you can omit or substitute with other root vegetables like daikon radish.
- Use frozen udon noodles for convenience; fresh udon can be used but adjust cooking time accordingly.
- Pressing curry roux through a fine mesh strainer ensures a smooth broth free of clumps.
- Adjust soy sauce and ketchup quantities to taste for balancing saltiness and sweetness.
- Ginger paste is optional but adds depth; fresh ginger is a great alternative.
Nutrition
- Serving Size: 0.25 batch
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 50 mg
