Beef Curry Udon Recipe

Marinate beef

Place the thinly sliced beef in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sake, and 1 teaspoon cornstarch. Toss to coat evenly and let sit at room temperature for 10–15 minutes while you prepare other components. The cornstarch helps give the beef a silky texture when cooked.

Heat 1 tablespoon vegetable oil in a large, heavy-bottomed pot or deep skillet over medium heat. Add the sliced onion and cook, stirring, until softened and translucent, about 6–8 minutes. Add the carrot and continue to cook 3–4 minutes until it begins to soften.

Add the minced garlic and minced ginger and cook, stirring, for 30–45 seconds until fragrant. Push the vegetables to the side of the pot.

Increase heat to medium-high. Add the marinated beef in a single layer (do in batches if necessary) and sear for 1–2 minutes per side just until browned. Stir with the vegetables to combine. If excess liquid accumulates, let it simmer off for a minute.

Pour 900 ml dashi (or chicken broth) and 100 ml water into the pot, scraping the bottom to release browned bits. Bring to a gentle simmer.

Skim any foam or scum that rises to the surface. Reduce heat to medium-low and simmer for 8–10 minutes, allowing flavors to meld and carrots to become tender.

Turn off the heat. Add the chopped Japanese curry roux (about 80 g) a few pieces at a time, stirring until fully dissolved into the broth and creating a smooth, thick sauce. If using, stir in 1 teaspoon curry powder, 1 tablespoon soy sauce, and 1 teaspoon sugar to deepen flavor. Taste and adjust seasoning (a pinch more salt or a touch more sugar if desired).

Return the pot to very low heat and simmer gently for 2–3 minutes to ensure the roux is fully integrated. Do not boil vigorously after adding roux to prevent separation.

While the curry simmers, cook the udon noodles according to package instructions: if fresh, warm in boiling water 1–2 minutes; if frozen, cook 2–3 minutes; if dried, cook until al dente (timing will vary). Drain and briefly rinse under hot water to remove excess starch and keep noodles warm.

Taste the curry one last time and adjust (soy, sugar, or a splash of mirin) as needed. Then add the cooked udon into the pot and gently toss or ladle the curry over the noodles until evenly coated and warmed through, about 1–2 minutes. Alternatively, portion noodles into bowls and ladle curry and beef on top.

Divide the beef curry udon among 4 bowls (servings). Top each bowl with sliced scallions, a sprinkle of toasted sesame seeds, and a pinch of shichimi togarashi if using. Serve immediately.