Recipe Details

Curry Udon

Summary

these are thick noodles in soup

Ingredients

• 600 ml water
• 2 Tbs soy sauce
• 1 Tbs sake
• 1 tsp sugar
• 2 3tsp salt
• 1 tsp soup stock
• 200 g beef steak (thinly sliced)
• It's easy to slice if the beef is the half way defrosted.)
• 1/2 onion (thinly sliced)
• 4 shiitake mushrooms (sliced)
• 1 spring onion
• 1 3 - shredded for garnish)
• the rest - sliced in diagonals)
• 2 Tbs vegetable oil
• 2 Tbs plain flour
• 1 tbs curry powder
• 2 packs of udon noodles

Method

Boil 600ml of water in a sauce pan, and add soy sauce, sake, sugar, salt and Hondashi soup stock into the water to make udon soup. Stir well and simmer for a few mins

Heat 1Tbs vegetable oil in a large sauce pan, and stir-fry the beef on full power for 5 to 10 minutes or until it browns. When all the juice from the beef is evaporated add onions and shiitake mushrooms, add more oil if it is necessary, and stir-fry for further 5~10 minutes or until the onion has softened. Take them out of the sauce pan and set aside.

Add 1 more Tbs vegetable oil in the sauce pan, and fry the flour on low heat until all the flour dissolves into the oil and became creamy. Add curry powder and fry a further few minutes. Stirring constantly, do not burn the flour nor the curry powder.

Add a little amount of the udon soup and mix with a wooden spoon or a spatula constantly until all the udon soup in the sauce pan is absorbed by the flour mixture.