Description
Japanese Beef Curry Udon is a comforting and hearty dish featuring thinly shaved US Wagyu chuck roll steak atop a rich and flavorful Japanese curry soup loaded with chewy frozen udon noodles and tender vegetables like carrots, onions, and optional lotus root. This recipe provides a perfect balance of savory, slightly sweet, and aromatic flavors with a touch of soy sauce, ginger, and garlic, finished with green onions and optional toasted sesame seeds for garnish.
Ingredients
Scale
Main Ingredients
- 8 to 10 oz thinly shaved steak (US Wagyu chuck roll recommended)
- 2 packs 250 g premium frozen udon noodles
- ~3.5 oz Japanese curry roux base (Golden Curry brand, 1 small package or half a large package)
- 1 medium diced yellow or white onion
- 8 oz carrots, chopped into bite-sized pieces (baby carrots halved longways)
- 8 oz poached lotus root slices, halved (optional)
- 1 tbsp freshly minced garlic
- 4 green onions, sliced thin (green parts only)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp ginger paste or freshly minced ginger (optional)
- 4 1/2 cups water
- Olive oil or neutral oil (for cooking)
- Toasted sesame seeds (optional, for topping)
Instructions
- Boil Udon: Bring a medium pot of water to a boil for the noodles. When the curry soup is nearly ready, cook the frozen udon for 2 minutes to warm through, then drain and divide it into serving bowls.
- Cook Beef: Heat a generous swirl of oil in a large pot over medium-high heat. Add the thinly sliced steak and cook, stirring frequently, about 2 minutes until done. Transfer to a plate, season lightly with salt, and cover with foil to keep warm.
- Sauté Onions and Lotus Root: Reduce heat to medium, add more oil if needed, and add the diced onion. Cook for about 4 minutes until soft and translucent. Add the lotus root slices and cook together for another 1 to 3 minutes.
- Add Garlic and Simmer Soup: Stir in minced garlic and cook for 1 minute until fragrant. Pour in 4 1/2 cups water and bring mixture to a simmer.
- Add Flavorings and Curry Roux: Add chopped carrots, ketchup, ginger paste (if using), and soy sauce to the simmering soup. Chop the curry roux block into small pieces and dissolve it through a fine mesh strainer into the soup to avoid lumps, stirring well until fully incorporated.
- Assemble Bowls: Pour the hot curry soup with vegetables over the noodles in the serving bowls. Optionally, scoop vegetables evenly between bowls first. Top each bowl with the cooked beef slices.
- Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions on top as desired. Serve immediately while hot.
Notes
- Use thinly shaved beef such as US Wagyu chuck roll for tender texture and rich flavor.
- If lotus root is unavailable, you can omit or substitute with another root vegetable like daikon.
- Frozen premium udon noodles are preferred for chewy texture; fresh udon can be used but adjust cooking time accordingly.
- Chopping and dissolving the curry roux through a fine mesh strainer ensures a smooth soup without chunks.
- Adjust soy sauce and ketchup based on taste preference to balance savory and sweetness.
- For a spicier curry, add a pinch of chili powder or cayenne pepper with the curry roux.
- Ginger paste is optional but adds warmth and aromatic depth to the soup.
- Serve immediately to enjoy the noodles at optimal chewiness and the beef tender and juicy.
Nutrition
- Serving Size: 0.25 batch
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 60 mg
