Craving a comforting and flavorful meal that's ready in a flash? Look no further than this 15-minute Japanese Curry Udon recipe! This quick and easy dish combines the satisfying chewiness of udon noodles with a rich, savory curry broth, all without sacrificing deliciousness. Perfect for busy weeknights, this recipe uses readily available ingredients and requires minimal cooking time, making it ideal for even the most novice cooks. Forget complicated restaurant-style preparations – this version delivers authentic Japanese curry flavors with exceptional ease.
Imagine a steaming bowl of perfectly cooked udon noodles swimming in a deeply satisfying, subtly sweet and spicy curry broth. This recipe achieves that comforting experience in just 15 minutes! Ready to experience the magic? Let's dive into the simple step-by-step process that will have you enjoying a delicious Japanese Curry Udon dinner in no time.
Tools Needed
- Wok or pot
- Blender
- Grater
- Mixing bowl
Ingredients
- Udon noodles
- Beef: 80 grams
- Onion
- Carrot
- Garlic: 2 cloves
- Ginger: small piece
- Green onions
- Oil: 2 tablespoons
- Unsalted butter: 2 tablespoons
- Tomato paste: 1 teaspoon
- S&B curry powder: 1 tablespoon
- All-purpose flour: 1 tablespoon
- Water: 4 cups
- Soy sauce: 1 tablespoon
- Mirin: 2 tablespoons
- Chicken bouillon powder: 1 tablespoon
- Worcestershire sauce: 1 teaspoon (optional)
- Hondashi: 1 teaspoon
- Soft boiled egg
Step-by-Step Instructions
Step 1. Prepare Ingredients & Build Flavor Base
- Prepare the green onions by generously chopping them. (This is a common practice in Japanese udon restaurants)
- Roughly chop the carrot and onion. (You can adjust the cutting style to your preference)
- Blend the carrot, onion, garlic, and ginger until completely smooth. This helps extract more flavor faster.
- Heat oil in a wok or pot over high heat. Add thinly sliced beef and cook for 2-3 minutes. Searing the beef first adds depth of flavor.
- Remove cooked beef and set aside. Don't discard the beef fat; it adds flavor to the sauce.
- Add the vegetable puree to the wok/pot and cook for 2-3 minutes, or until most of the liquid has evaporated, stirring constantly to prevent burning.
- Reduce heat to low, add butter, tomato paste, curry powder, and flour. Stir for 1-2 minutes.
Step 2. Create the Curry Broth
- In a bowl, combine water, soy sauce, mirin, chicken bouillon powder, Worcestershire sauce (optional), and hondashi. Stir well.
- Transfer the dashi mixture to a pot and bring to a boil. Add the seared beef and curry paste, stirring to remove lumps.
- Thicken the broth with a cornstarch slurry.
Step 3. Cook Noodles & Combine
- Bring the broth to a simmer over medium-low heat. Meanwhile, cook udon noodles according to package directions.
- Drain the noodles well to prevent diluting the soup.
- Serve the noodles in a bowl, top with the curry broth and beef. Add a soft-boiled egg and green onions (optional).
Tips
- Don't discard the beef fat; it adds amazing flavor!
- Fresh or frozen udon noodles work equally well.
Nutrition
- Calories: 600
- Fat: 25g
- Carbs: 70g
- Protein: 25g
FAQs
1. Can I use different types of noodles instead of udon?
Yes! You can substitute with thick ramen noodles or even spaghetti, but udon provides the best texture for this recipe.
2. What if I don't have all the curry roux ingredients?
Pre-made Japanese curry roux blocks are readily available at most Asian grocery stores and some larger supermarkets. This significantly simplifies the process.
This 15-minute Japanese Curry Udon recipe is a testament to how quickly and easily you can create a truly satisfying and flavorful meal. Enjoy the comforting warmth and delicious taste of this simple yet impressive dish any night of the week. So go ahead, treat yourself – your taste buds will thank you!