Curry Udon

Name: Curry Udon
Yield: 4 servings
Cuisine: British
Ingredients: Cooked Udon 4 Servings; 400-500 g Beef Steaks *thinly sliced; 2 medium size Onions *coarsely sliced; 1 tablespoon Oil; 800 ml Dashi Stock (OR Water 800ml & Instant Dashi Powder 1 teaspoon); 4 tablespoons Soy Sauce; 4 tablespoons Mirin; Salt *optional; 1-1 &1/2 tablespoons Curry Powder (*Japanese or Asian Curry powder recommended); 2-3 tablespoons Potato Starch Flour; 2-3 tablespoons Water; 1 Spring Onion *sliced

Hiroko Liston @hirokoliston

Melbourne, Australia

The authentic Curry Udon has Japanese soup flavour because the curry soup was made from dashi-based udon soup. Udon soup is traditionally made by seasoning dashi stock with soy sauce, mirin and salt. Basically you add curry powder to the udon soup and thicken it with potato starch flour. Here is one recipe for you to try.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

Cooked Udon 4 Servings
400-500 gBeef Steaks *thinly sliced
2medium size Onions *coarsely sliced
1 tablespoonOil
800 mlDashi Stock (OR Water 800ml & Instant Dashi Powder 1 teaspoon)
4 tablespoonsSoy Sauce
4 tablespoonsMirin
Salt *optional
1-1&1/2 tablespoons Curry Powder (*Japanese or Asian Curry powder recommended)
2-3 tablespoonsPotato Starch Flour
2-3 tablespoonsWater
1Spring Onion *sliced

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Steps

1

Slice Onion and Beef Steaks.
2

Heat Oil in a pot and cook Onion and Beef. When the Beef changed the colour, add Dashi Stock (or Water and Dashi Powder), Soy Sauce, Mirin and Curry Powder. Cook until Onions are tender. Check the flavour of the soup and add salt if necessary.
3

Prepare Udon Noodles same time. If you are using already cooked Udon, heat them in hot water.
4

Mix Potato Starch Flour and Water. When Onions are tender, gradually add the starch mixture to the soup stirring until the right thickness is achieved. (You don’t need to use all starch mixture.)
5

Place hot Udon in a large bowl, pour the curry mixture and sprinkle some sliced Spring Onion on top.