Curry Udon
Ingredients
- 800 gudon noodles (pre-cooked)
- 300 gBeef flank steak (thinly sliced)
- 1 pcYellow onion (sliced)
- 800 mldashi stock
- 2 tbspGround curry
- 2 tbspWheat flour
- 30 gUnsalted butter
- 2 tbspsoy sauce
- 1 tbspmirin
- 1 tbspSunflower oil
Method
Thick, chewy noodles submerged in a smooth brown sauce with warm spice notes. The meat is tender, onions are soft, and the dashi broth provides a deep salty foundation.
- 1
In a sauté pan with sunflower oil, sear the beef strips over high heat until browned. Remove and set aside.
- 2
Add the butter and sliced onion. Let sweat without browning until the onion becomes translucent and soft.
- 3
Sprinkle the flour and curry powder over the onions. Stir with a spatula to cook the flour for one minute to bind the preparation.
- 4
Gradually pour in the dashi broth while stirring to avoid lumps. Add soy sauce and mirin. Simmer until the sauce coats the back of a spoon.
- 5
Submerge the udon noodles and meat into the sauce. Heat for two minutes so the noodles soak up the sauce and become glossy.
Frequently asked questions
How do you get this dish right?
- If the sauce is too thick, thin it out with a little extra dashi.
- Don't overcook the beef at the start; it should finish cooking in the sauce to stay tender.
How long does this dish keep?
Consume immediately. The noodles absorb the sauce and lose their texture if left for too long.
