Curry Udon

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 623
• Protein: 31 g
• Carbs: 72 g
• Fat: 21 g

Ingredients

• 800 g udon noodles ( pre-cooked )
• 300 g Beef flank steak ( thinly sliced )
• 1 piece Yellow onion ( sliced )
• 800 ml dashi stock
• 2 tbsp Ground curry
• 2 tbsp Wheat flour
• 30 g Minimum butter sweet
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp Sunflower oil

Instructions

1. Searing the meat

   In a sauté pan with sunflower oil, sear the beef strips over high heat until browned. Remove and set aside.

2. Sweating the vegetables

   Add the butter and sliced onion. Let sweat without browning until the onion becomes translucent and soft.

3. Curry thickening

   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. Liquid and simmering

   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. Finishing

   Submerge the udon noodles and meat into the sauce. Heat for two minutes so the noodles soak up the sauce and become glossy.

Chef's tips

• 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.

Storage

Consume immediately. The noodles absorb the sauce and lose their texture if left for too long.