Beef Curry Udon
Ingredients
- 800 gudon noodles (pre-cooked or fresh)
- 400 gBeef rib roast (thinly sliced)
- 1 Ldashi stock (ready to use)
- 1 pcYellow onion (thinly sliced)
- 1 pcCarrot (thinly sliced on the bias)
- 30 gSalted butter
- 30 gWheat flour
- 2 tbspCurry powder
- 2 tbspsoy sauce
- 1 tbspmirin
- 1 tbspSunflower oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced for garnish)
- 1 tspShichimi Togarashi (for sprinkling)
Method
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.
- 1
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
Add the sliced onion and carrots cut into whistles to the same pot. Sauté without browning until the onion is translucent.
- 3
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
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
Plunge the udon noodles into a pot of boiling water. Gently loosen them with chopsticks. Drain as soon as they are soft.
- 6
Divide the noodles into large bowls. Pour the hot curry broth over them. Finish with some chopped green onions and sprinkle with shichimi togarashi.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
