Description
A hearty and comforting Japanese noodle dish featuring thick udon noodles served in a savory beef curry broth with tender potatoes and onions, rich with umami and warmth.
Ingredients
Units
Scale
- 200g beef chuck or thinly sliced ribeye
- 2 servings udon noodles (fresh or frozen)
- 1 medium potato, peeled and diced
- 1/2 onion, thinly sliced
- 2 cups dashi or beef broth
- 2 blocks Japanese curry roux (mild or medium)
- 1 tbsp soy sauce
- 1 tsp mirin
- Salt and pepper to taste
- Optional: chopped green onions or parsley for garnish
Instructions
- In a medium pot, heat a splash of oil and sauté sliced onions until translucent.
- Add beef and cook until lightly browned. Add diced potatoes and sauté briefly.
- Pour in dashi or beef broth and bring to a simmer. Cook for about 10 minutes, until potatoes are tender.
- Lower the heat and stir in curry roux blocks. Simmer for 5–7 minutes until the broth thickens.
- Season with soy sauce, mirin, salt, and pepper to taste.
- In a separate pot, cook udon noodles according to package instructions. Drain and rinse briefly.
- Divide noodles between serving bowls. Ladle hot beef curry over the noodles.
- Garnish with chopped green onions or parsley if desired. Serve hot.
Notes
- Use thinly sliced beef for quicker cooking and tenderness.
- Japanese curry roux adds depth and thickness—choose a spice level that suits your preference.
- Swap dashi with beef broth for a heartier flavor.
- Refrigerated or frozen udon noodles have the best chewy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 510 kcal
- Sugar: 4g
- Sodium: 960mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
