Beef Kare Udon

A thick and velvety broth that generously coats the noodles. The warm aroma of curry blends with the marine depth of dashi. The beef is so tender it breaks under the pressure of chopsticks.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 678
• Protein: 43 g
• Carbs: 74 g
• Fat: 22 g

Ingredients

• 800 g udon noodles ( pre-cooked or fresh )
• 400 g Beef rib roast ( thinly sliced )
• 1 L dashi stock ( ready to use )
• 1 piece Yellow onion ( thinly sliced )
• 1 piece Carrot ( thinly sliced on the bias )
• 30 g Salted butter
• 30 g Wheat flour
• 2 tbsp Curry powder
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp Sunflower oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( sliced for garnish )
• 1 tsp Shichimi Togarashi ( for sprinkling )

Instructions

1. Sear the meat

   Slice the beef into thin strips. In a pot with sunflower oil, sear the meat quickly until a brown crust forms. Remove and set aside.

2. Sauté the vegetables

   Add the sliced onion and carrots cut into whistles to the same pot. Sauté without browning until the onion is translucent.

3. Dust and spice

   Add the butter. Once melted, pour in the flour and curry powder. Mix for one minute to cook the flour without burning it; the aroma of the spices should be released.

4. Deglaze and simmer

   Gradually pour in the dashi broth while whisking to avoid lumps. Add the soy sauce and mirin. Return the meat and simmer until the sauce coats the spoon.

5. Cook the udon

   Plunge the udon noodles into a pot of boiling water. Gently loosen them with chopsticks. Drain as soon as they are soft.

6. Assembly

   Divide the noodles into large bowls. Pour the hot curry broth over them. Finish with some chopped green onions and sprinkle with shichimi togarashi.

Chef's tips

• Don't skip searing the beef: the browning brings all the umami to the broth.
• If the sauce is too thick, thin it with a ladle of noodle cooking water.
• Use high-quality dashi; it is the backbone of the dish.

Storage

The curry base keeps for 3 days in the fridge. Reheat over low heat and only add the noodles just before serving to prevent them from getting soggy.