Japanese · intermediate
Creamy Japanese Curry Udon With Braised Beef
Thick chew-soft udon noodles swimming in a rich, mild Japanese curry broth softened with milk and topped with tender shaved beef.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Bring a large pot of water to a boil, cook frozen udon for 2 minutes until loosened, drain thoroughly, and divide into 4 serving bowls.
- 02
In a medium saucepan, bring the dashi broth and sliced yellow onion to a simmer over medium heat for 5 minutes until onions soften.
- 03
Add the shaved beef ribeye and soy sauce into the simmering broth, cooking for 2 to 3 minutes until beef turns opaque.
- 04
Turn off the heat completely, add the chopped curry roux blocks, and stir gently until completely dissolved.
- 05
Turn heat back to low, pour in the warm whole milk, and simmer gently for 2 minutes without letting it come to a hard boil.
- 06
Ladle the rich curry beef broth evenly over the prepared udon noodles and garnish with sliced scallions.
A LITTLE KITCHEN KNOW-HOW
Roux Emulsification
Incorporating solid starch-fat roux blocks into hot stock off the flame to create a smooth, velvet broth base.
Notes from the kitchen
- Always turn off the heat before dissolving curry roux blocks to prevent clumping.
- Using frozen udon yields a much bouncier, superior chew than shelf-stable dry noodles.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
