15-Minute Japanese Beef Curry Udon

How to make Japanese Beef Curry Udon, a hearty and flavourful curry dish guaranteed to bring some warmth to your bowl in just 15 minutes!

Japanese Beef Curry Udon is a delicious and comforting dish that combines the hearty flavours of Japanese curry with the comforting texture of udon noodles. It has been raining a lot lately, and I’ve been craving for a warm bowl of this. The combination of creamy curry and smooth udon creates a soothing and soulful meal that is perfect for slurping up with chopsticks.

Why you will LOVE this Japanese Beef Curry Udon?

There are several reasons why you will love Japanese beef curry udon:

1. Rich and Satisfying: The savoury and mildly sweet curry with tender beef and chewy udon noodles make this the ultimate comfort food!
2. QUICK & EASY: Using Japanese curry roux cubes meant that you get a shortcut curry dish in less than 15 minutes!

What Beef to use for Japanese Beef Curry Udon?

I used shabu-shabu beef, which are basically thinly sliced beef. These come readily available here. You can also thinly slice a cut of beef such as chuck to achieve the same effect.

Other protein options you can use include chicken, tofu, or even seafood!

What is Curry Roux?

Japanese curry roux is a type of curry paste that is used to make a popular dish called “Japanese curry” (also known as “karē” in Japanese). It is a thick, pre-made paste that is used as a base for making curry dishes. Compared to other types curries, Japanese curry is thicker, milder, and sweeter.

Japanese curry roux is sold in blocks or cubes and can be found in Asian or international supermarkets. It is easy to use, you just need to add the roux to a pot with some meats, vegetables, and liquid such as broth or water and let it simmer until the ingredients are tender.

I personally don’t find any difference in any Japanese curry roux brands, except for varying levels of spiciness.

TIP: To let the curry roux melt quicker and more evenly, finely chop it with a knife before adding it to the pot.

How to Prepare Udon Noodles?

Udon noodles are thick, white, wheat-based noodles with a chewy texture and a neutral taste… it’s one of my favourite noodles ever! I used fresh udon noodles which comes in a block per serving. To prepare it is quite straightforward:

1. Bring a pot of water to a rolling boil, and add the block of udon noodles. Gently wiggle it loose with chopsticks or tongs, and remove from pot once the texture has a bounce to it. This should not take long with fresh noodles; just some 2-3 minutes. Do not overcook the noodles which will turn them mushy! Option to rinse the drained udon noodles in cold water to stop the cooking process.
2. Soaking: Alternatively, you can soak the udon noodles in hot water for about 15 minutes, or until it softens.

What is Dashi Stock?

I didn’t use dashi stock in this recipe, but if you want a more authentic and flavourful Japanese curry, use dashi stock.

Dashi stock is a light, clear broth that is used as a base for Japanese soups, stews, and other dishes. There are generally two main types of dashi: katsuo (made from skipjack tuna) and kombu (made from dried kelp seaweed).

To make dashi, water is simmered with katsuo or kombu, and then the solids are removed. The resulting liquid is a light, flavourful broth. Dashi can also be made with instant dashi powder or dashi packets.

More Recipes Like This:

• Mee Soto Ayam | Chicken Noodle Soup
• Cheesy Rabokki
• Mie Nyemek | Saucy Indomie Noodles

15-Minute Japanese Curry Beef Udon

Recipe by Sha

0.0 from 0 votes

Course: Recipes

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 2 servings (400g) of udon noodles

• 200g shabu-shabu beef

• 1 tablespoon light soy sauce

• 1 teaspoon grated ginger

• 1 tablespoon cooking oil

• 1 onion, sliced

• 1 garlic clove, minced

• 2 cups of water or dashi stock

• 2 cubes of Japanese curry roux

• 1 teaspoon light soy sauce

• Bok Choy, blanched

• Chopped spring onions, for garnish

Directions

• In a bowl, combine the thinly sliced beef with light soy sauce and grated ginger. Allow the beef to marinate for at least 15 minutes.
• Heat some oil in a pot over medium heat. Add the marinated beef slices and cook until browned, then remove them from the pot.
• If needed, add more oil to the pot and sauté the onions until they soften. Then, add the minced garlic and stir-fry until fragrant.
• Pour in the water or dashi stock, and break in the curry roux cubes. Stir until the roux is fully dissolved, and add light soy sauce. Allow the curry to simmer until it thickens.
• While the curry is simmering, cook the udon noodles according to package instructions.
• To serve, place cooked udon noodles in a bowl, pour the curry over the top, and add the cooked beef slices, chopped green vegetables, and spring onions as a garnish. Enjoy!

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