Japanese
Curry Udon
Thick udon noodles in a glossy Japanese curry broth with tender beef, sweet onion, dashi, and scallions.
4 servings · 15 minutes prep · 25 minutes cook
Ingredients
Curry broth
- 4 cups dashi
- 1 large yellow onion, thinly sliced
- 8 oz beef ribeye, very thinly sliced
- 3 oz Japanese curry roux, chopped
- 1 tbsp soy sauce
- 1 tbsp mirin
Noodles and finish
- 24 oz fresh or frozen udon noodles
- 3 scallions, thinly sliced
- 1 tsp shichimi togarashi, for serving
Directions
Build the broth
- Bring the dashi and onion to a lively simmer in a large saucepan. Cook until the onion is translucent and tender, about 8 minutes.
- Separate the beef slices and add them a few at a time. Simmer gently, skimming any foam, until the beef is just cooked, about 2 minutes.
- Lower the heat. Ladle a little hot broth into a bowl, dissolve the curry roux in it, then stir the mixture back into the pan with the soy sauce and mirin. Simmer until glossy and lightly thickened, about 5 minutes; do not boil hard.
Cook the udon and serve
- In a separate large pot, cook or reheat the udon according to its package directions, stopping while the noodles are still pleasantly chewy. Drain thoroughly.
- Divide the udon among warm bowls and ladle over the curry broth, beef, and onion. Finish with scallions and offer shichimi togarashi at the table.
