Description
A hearty and flavorful Japanese Beef Curry Udon featuring tender thinly shaved steak, chewy premium udon noodles, and a rich curry broth full of vegetables like carrots, onion, and optional lotus root slices. This comforting dish combines the savory depth of Japanese curry roux with fresh aromatics and a delicious topping of green onions and toasted sesame seeds.
Ingredients
Scale
Meat
- 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
- 1 tbsp ginger paste or freshly minced ginger (optional)
Liquids and Seasonings
- ~3.5 oz Japanese curry roux base (Golden Curry brand, 1 small package or half a large package)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 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, add the frozen udon noodles and cook for 2 minutes to warm through. Drain and place noodles directly into serving bowls.
- Cook the Steak: Heat a generous swirl of olive oil in a large pot over medium-high heat. Add the thinly sliced steak and stir frequently until cooked through, about 2 minutes. Remove the beef to a plate, season lightly with salt, and cover with foil to keep warm.
- Sauté Vegetables: Reduce heat to medium and add more oil if needed. Add diced onion and cook, stirring occasionally, for about 4 minutes until soft. Add the lotus root slices, if using, and cook together for another 1-3 minutes until onions are translucent.
- Aromatize: Add minced garlic to the pot and cook for about 1 minute until fragrant.
- Simmer Broth: Add 4 1/2 cups of water to the pot and bring to a simmer.
- Add Flavorings and Veggies: As the broth simmers, add chopped carrots, ketchup, ginger (if using), and soy sauce. Chop the curry roux into small pieces and dissolve it into the simmering broth by pressing it through a fine mesh strainer to avoid lumps.
- Assemble the Dish: Pour the completed curry broth with vegetables over the udon noodles in serving bowls. You may scoop out and evenly distribute the vegetables.
- Garnish and Serve: Top each bowl with the cooked beef and garnish with toasted sesame seeds and sliced green onions. Serve immediately.
Notes
- Use premium frozen udon for best chewy texture; fresh udon can be substituted if available.
- Poached lotus root is optional but adds a nice crunchy texture and authenticity.
- Pressing the curry roux through a fine mesh strainer helps prevent lumps in the soup.
- Adjust seasoning with soy sauce or ketchup to taste depending on preferred sweetness and saltiness.
- Thinly sliced wagyu or chuck roll steak cooks quickly and adds rich flavor; substitute with any thinly sliced beef if unavailable.
Nutrition
- Serving Size: 0.25 batch
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 50 mg
