Description
A comforting Japanese Beef Curry Udon featuring thinly shaved wagyu steak atop a rich Japanese curry soup filled with chewy udon noodles, carrots, lotus root, and savory seasonings. Perfect for a hearty meal with a delicate balance of savory, sweet, and umami flavors.
Ingredients
Scale
Protein & Meat
- 8 to 10 oz thinly shaved steak (US wagyu chuck roll recommended)
Noodles
- 2 packs 250 g premium frozen udon noodles
Vegetables & Aromatics
- 1 medium yellow or white onion, diced
- 8 oz carrots, chopped into bite-sized pieces (baby carrots halved lengthwise recommended)
- 8 oz poached lotus root slices, halved (optional)
- 1 tbsp freshly minced garlic
- 4 green onions, sliced thin (greens only)
- 1 tbsp ginger paste or freshly minced ginger (optional)
Liquids & Sauces
- 4 1/2 cups water
- 2 tbsp ketchup
- 2 tbsp soy sauce
Seasonings & Others
- ~3.5 oz Japanese curry roux base (Golden Curry brand recommended, 1 small package or half large package)
- Olive oil or neutral oil (for cooking)
- Salt (to taste)
- Toasted sesame seeds (optional, for topping the steak)
Instructions
- Boil Udon: Bring a medium pot of water to a boil. When other ingredients are nearly done, cook the frozen udon for 2 minutes to warm through, then drain and place directly into serving bowls.
- Cook Steak: Heat a generous swirl of oil in a large pot over medium-high heat. Stir-fry the thinly sliced steak for about 2 minutes until cooked through. 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 necessary. Add diced onion and cook, stirring occasionally, for about 4 minutes until soft. Add lotus root slices and cook together for another 1 to 3 minutes until onions are translucent.
- Add Garlic and Simmer: Stir in minced garlic and cook for about 1 minute until fragrant. Pour in 4 1/2 cups of water and bring to a gentle simmer.
- Add Flavor and Curry: Add carrots, ketchup, soy sauce, and ginger paste (if using). Chop the curry roux into small pieces and dissolve it by pressing it through a fine mesh strainer into the simmering soup to avoid lumps.
- Assemble Bowls: Pour the hot curry soup evenly over the udon noodles in serving bowls. Optionally, scoop out vegetables to distribute them evenly among bowls.
- Garnish and Serve: Top each bowl with the cooked beef slices, sprinkle with toasted sesame seeds if desired, and garnish with sliced green onions. Serve immediately.
Notes
- Using frozen udon noodles is recommended for authentic texture; fresh noodles can work but adjust cooking time accordingly.
- Pressing curry roux through a fine mesh strainer prevents clumps and creates a smooth curry soup base.
- Lotus root is optional but adds a nice crunch and authenticity to the dish.
- If wagyu is unavailable, substitute with thinly sliced ribeye or sirloin steak.
- Adjust soy sauce and ketchup to taste if you prefer a sweeter or more savory flavor profile.
- Ginger paste enhances aroma and flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 60 mg
