Description
Japanese Beef Curry Udon is a comforting and flavorful dish featuring tender, thinly shaved steak served over chewy udon noodles in a rich Japanese curry broth with vegetables like carrots, onions, and optional lotus root slices. This hearty bowl is perfect for lunch or dinner and offers a delicious blend of savory and slightly sweet flavors enhanced with garlic, ginger, soy sauce, and ketchup.
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 and Aromatics
- 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)
- 1 tbsp freshly minced garlic
- 4 green onions, greens sliced thin
Seasonings and Sauces
- ~3.5 oz Japanese curry roux base (Golden Curry brand)
- 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 the steak)
Instructions
- Prepare the Udon Noodles: Bring a medium pot of water to a boil. When the other ingredients are nearly ready, cook the frozen udon noodles by warming them for 2 minutes. Drain and place the noodles directly into serving bowls.
- Cook the Steak: Heat a generous swirl of oil in a large pot over medium-high heat. Add the thinly sliced steak and cook while stirring frequently for about 2 minutes until cooked through. Remove the steak 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 diced onions. Cook, stirring occasionally, for 4 minutes until soft and translucent. Add the lotus root slices and cook together for another 1 to 3 minutes.
- Add Garlic and Simmer: Stir in minced garlic and cook for about 1 minute until fragrant. Pour in 4 1/2 cups of water and bring the mixture to a simmer.
- Add Vegetables and Seasonings: As the soup simmers, add chopped carrots, ketchup, ginger paste (if using), and soy sauce. Chop the curry roux into small pieces and dissolve it into the soup by pressing it through a fine mesh strainer to avoid lumps.
- Assemble the Bowls: When the curry soup is ready, pour it over the noodles in the serving bowls. Optionally, evenly distribute vegetables among bowls for balance.
- Garnish and Serve: Top each bowl with the cooked steak, sprinkle toasted sesame seeds if desired, and garnish with sliced green onions. Serve immediately.
Notes
- Use premium frozen udon for best texture; fresh udon can also be used if available.
- Pressing the curry roux through a mesh strainer ensures a smooth soup without chunks.
- Lotus root is optional but adds a nice crunchy texture and authentic flavor.
- If you prefer, substitute thinly sliced ribeye or sirloin for the beef.
- Adjust soy sauce and ketchup quantities to taste for preferred saltiness and sweetness.
- To keep the beef tender, avoid overcooking it during the stir-fry step.
- Toasted sesame seeds add a nutty flavor and a nice finish but can be omitted.
Nutrition
- Serving Size: 0.25 batch
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg
