Japanese cuisine · Soups & Stews

Curry Udon

Thick udon noodles in a creamy, dashi-stretched Japanese curry sauce with thin-sliced beef and onions.

Ingredients · for 4 servings

• 600 g udon noodles
• 300 g beef (thinly sliced)
• 2 onions
• 1 carrot
• 1 l dashi
• 2 tbsp curry powder
• 3 tbsp cornstarch
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 2 tbsp sesame oil
• 4 spring onions

Instructions

1. Cut the onions into wedges, the carrot into thin half-moons and the spring onions into fine rings.
2. Heat sesame oil in a wide pot and sear the beef over high heat for 2–3 min. until it loses its red color, then add the onions and carrot and fry for a further 5 min. until the onions are soft and slightly sweet.
3. Sprinkle in the curry powder and toast for 1 min. until fragrant but not darkened.
4. Pour in the dashi, stir in soy sauce, mirin and sugar and simmer everything over medium heat for 12 min.
5. Stir the cornstarch smooth with 6 tbsp cold water, stir it in and simmer for a further 2 min. until the sauce clings thickly to the ladle and will later coat the noodles.
6. Cook the udon noodles according to package instructions, drain into deep bowls, pour the hot curry sauce over them and serve sprinkled with spring onion rings.