Curry Udon咖哩烏冬
A comforting Japanese dish featuring thick, chewy udon noodles served in a rich, savory curry broth, often with slices of meat and vegetables. It's a popular hearty meal, especially in colder weather.
01Ingredients
- 200g Udon noodles (fresh or frozen)
- 150g Thinly sliced beef (e.g., sukiyaki beef)
- 1/2 large Onion, sliced
- 2 tbsp Cooking oil
- 300ml Dashi (Japanese soup stock)
- 50g Japanese curry roux (block or powder, about 2 blocks)
- 1 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Sake (cooking sake)
- 1 tsp Sugar
- 2 tbsp Water (for dissolving roux or adjusting consistency)
- 2 tbsp Chopped green onions (for garnish)
- 1/2 tsp Shichimi togarashi (optional, for garnish)
Nutrition (per serving)642kcal
- Protein24.5g
- Carbs72.3g
- Fat24.8g
Fiber 2.1 gSodium 1124 mg
02Steps
- Boil water in a pot. Add udon noodles and cook according to package instructions until tender. Drain well and set aside.
- Heat cooking oil in a pan or pot over medium heat. Add sliced onion and cook until softened and translucent. Add thinly sliced beef and cook until browned.
- Pour dashi into the pot. Add soy sauce, mirin, sake, and sugar. Bring the mixture to a simmer.
- Reduce heat to low. Add Japanese curry roux blocks or powder. Stir continuously until the roux is fully dissolved and the sauce thickens. Add water if the curry is too thick.
- Add the cooked udon noodles to the curry broth and stir gently to coat. Heat through briefly. Serve hot in bowls, garnished with chopped green onions and a sprinkle of shichimi togarashi if desired.
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