Description
Japanese Beef Curry Udon is a comforting dish featuring thinly shaved steak layered over a rich, flavorful Japanese curry soup packed with chewy udon noodles and hearty vegetables like carrots and lotus root. This dish combines tender beef, savory curry broth, and fresh garnishes for a warming meal perfect for a cozy dinner.
Ingredients
Scale
Meat and Protein
- 8 to 10 oz thinly shaved steak (US wagyu chuck roll recommended)
Noodles
- 2 packs (250 g each) premium frozen udon noodles
Vegetables
- 1 medium yellow or white onion, diced
- 8 oz carrots, chopped into bite-sized pieces (baby carrots halved lengthwise)
- 8 oz poached lotus root slices, halved (optional)
- 4 green onions, thinly sliced (greens only)
- 1 tbsp freshly minced garlic
- 1 tbsp ginger paste or freshly minced ginger (optional)
Liquids and Sauces
- 4 1/2 cups water
- 2 tbsp ketchup
- 2 tbsp soy sauce
- Olive oil or neutral oil for cooking
Seasoning and Extras
- ~3.5 oz Japanese curry roux base (Golden Curry brand, about 1 small package or half large package)
- Salt, to taste
- Toasted sesame seeds for garnish (optional)
Instructions
- Boil Udon Noodles: Bring a medium pot of water to a boil. When other ingredients are nearly ready, add frozen udon noodles and cook for 2 minutes. Drain and place noodles directly into serving bowls to keep warm.
- Cook Steak: Heat a generous swirl of oil in a large pot over medium-high heat. Add thinly sliced steak and stir frequently until cooked through, about 2 minutes. Remove steak to a plate, season lightly with salt, cover with foil to keep warm.
- Sauté Vegetables: Reduce heat to medium. Add more oil if needed. Add diced onion and cook, stirring occasionally, for about 4 minutes. Then add lotus root slices and cook together for 1 to 3 minutes until onions are soft and translucent.
- Add Garlic and Simmer: Add minced garlic and cook about 1 minute until fragrant. Pour in water and bring mixture to a simmer.
- Incorporate Carrots and Seasonings: As the soup simmers, add carrots, ketchup, ginger paste (if using), and soy sauce. Chop the curry roux into small pieces and dissolve it into the soup by pushing through a fine mesh strainer to avoid clumps.
- Assemble Bowls: Pour the curry soup with vegetables evenly over the udon noodles in serving bowls. Optionally scoop veggies to distribute evenly.
- Finish and Garnish: Top each bowl with cooked steak. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
Notes
- Frozen udon noodles only require a quick 1-2 minute warm-up in boiling water.
- Using a fine mesh strainer to dissolve the curry roux helps avoid clumps of curry in the soup.
- Lotus root is optional but adds nice texture; can be omitted or substituted with other root vegetables.
- Adjust soy sauce and ketchup amounts to taste for desired flavor balance.
- To make this dish vegetarian, substitute beef with tofu and use vegetable-based curry roux.
Nutrition
- Serving Size: 0.25 batch
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 55 mg
