Description
A comforting Japanese Beef Curry Udon recipe featuring thinly shaved wagyu beef, chewy premium udon noodles, and a rich Japanese curry roux with vegetables like carrots, onions, and optional lotus root slices. This dish combines savory curry broth with tender beef and fresh garnishes for a hearty meal.
Ingredients
Scale
Protein
- 8 to 10 oz thinly shaved steak (US wagyu chuck roll)
Noodles
- 2 packs 250 g premium frozen udon noodles
Curry Base & Broth
- ~3.5 oz Japanese curry roux base (Golden Curry brand, 1 small package or 1/2 large package)
- 4 1/2 cups water
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp ginger paste or freshly minced ginger (optional)
Vegetables & Garnishes
- 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
- Olive oil or neutral oil for cooking
- Toasted sesame seeds (optional, for topping)
Instructions
- Prepare Udon Noodles: Bring a medium pot of water to a boil. When the rest of the ingredients are nearly ready, cook the frozen udon noodles for 1-2 minutes just to warm them through. Drain and place directly into serving bowls.
- Cook the Beef: Heat a generous swirl of oil in a large pot over medium-high heat. Add the thinly sliced steak and stir frequently until cooked through, about 2 minutes. Remove beef to a plate, season with a little salt, and cover with foil to keep warm.
- Sauté Onions and Lotus Root: Reduce heat to medium, add more oil if needed, then add diced onion. Cook while stirring occasionally for about 4 minutes until soft and translucent. Add poached lotus root slices and cook together for another 1-3 minutes.
- Add Garlic and Simmer: Stir in minced garlic and cook for about 1 minute until fragrant. Pour in the water and bring the mixture to a simmer.
- Build the Curry Soup: As the broth simmers, add carrots, ketchup, ginger paste (if using), and soy sauce. Chop the curry roux base into small pieces and dissolve it into the simmering soup by pressing it through a fine mesh strainer to avoid lumps.
- Assemble the Bowl: Pour the finished curry soup over the udon noodles in the serving bowls. Optionally, scoop out and evenly distribute vegetables between bowls first.
- Add Beef and Garnishes: Top each bowl with the cooked beef, sprinkle toasted sesame seeds if desired, and finish with sliced green onion greens. Serve immediately.
Notes
- Using thinly shaved wagyu or similar well-marbled beef enhances tenderness and flavor.
- If lotus root is unavailable, you can omit it or substitute with daikon radish for a similar texture.
- Dissolving curry roux through a fine mesh strainer prevents clumps and ensures smooth curry soup.
- Frozen premium udon noodles require minimal warming time; avoid overcooking to maintain chewy texture.
- You can adjust the seasoning by varying ketchup and soy sauce amounts according to taste.
- To make this recipe vegetarian, substitute the beef with firm tofu and use a vegetarian curry roux.
Nutrition
- Serving Size: 0.25 batch
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 60 mg
