Curry Udon (Kare Udon)
This comforting dish blends the heartiness of udon noodles with the bold flavours of curry broth and tender beef briskets. Simple yet satisfying, it's perfect for any occasion.
Servings: 2
Ingredients
- 1 medium onion, sliced
- The amount of beef brisket or any other protein you prefer
- 1 medium carrot, sliced
- 1 medium potato, cut into chunks
- 3 cloves garlic, minced
- 8 g instant dashi
- 5 cups water
- 2 tsp soy sauce
- 2 frozen udon noodles
- 70 g curry roux (I used 2 blocks of the roux I made)
- additional veggies of your choice (optional)
- 1-2 soft-boiled eggs (optional)
Instructions
- Begin by briefly cooking the hot pot beef briskets in a pot until they are slightly cooked. Transfer the partially cooked meat to a bowl and set aside.
- In the same pot, sauté the sliced onions and minced garlic until they become transparent and aromatic.
- Add the potato chunks and sliced carrots to the pot and continue to sauté for about 5 minutes, allowing the vegetables to soften slightly.
- Pour in the dashi mix (instant dashi mixed with 5 cups of water) and bring the mixture to a gentle boil over medium heat.
- Once the mixture starts to bubble slightly, add the curry roux blocks to the pot. Stir continuously as the roux melts into the broth, ensuring it is evenly incorporated.
- Let the mixture simmer until the curry roux fully dissolves and the broth thickens slightly. If you prefer a thinner consistency, feel free to add more broth.
- Add the frozen udon noodles to the pot, allowing them to cook in the flavourful broth and absorb the curry flavours. Keep stirring to loosen them up.
- Once the udon noodles are cooked through, add the partially cooked beef briskets back into the pot. Stir gently to combine all the ingredients. Taste and add soy sauce if you need to.
- Serve the Curry Udon hot, garnished with any additional veggies or toppings of your choice. Enjoy your homemade Curry Udon straight from the pot to the bowl!