Curry Udon – Carmy – Straightforward Wholesome-ish Recipes

May 8, 2022


Excellent for any time of the day, this Curry Udon recipe is very easy to make. All you want are a handful of elements, and also you’ll have this udon curry prepared in lower than half-hour. Chewy and bouncy udon noodles in a bowl of wealthy, flavourful curry broth and beef, an enormous bowl of this udon shall be your new favorite meal.

You might be in for a deal with with this curry udon recipe. The hearty broth is filled with umami and comes collectively so rapidly, that it’s excellent for a busy weeknight. The udon noodles are additionally so enjoyable to eat as they’re thick, chewy, and slurpable. It makes for such a satisfying meal.

Overhead view of a bowl of curry udon with sliced beef and green onions.

Why You’ll Love this Curry Udon Recipe

  • I’m obsessive about the Japanese curry broth. It’s crammed with flavour and is past comforting, particularly on a colder day! You’ll be ingesting each final sip.
  • You solely want a handful of elements and fewer than half-hour to make this curry udon recipe, so you may whip it up actual fast on a busy night time. I even use frozen shabu shabu beef so nothing must be thawed.
  • This recipe can simply be scaled as much as nevertheless many servings you need it to be. Excellent for in case you’ve acquired a crowd to feed however don’t have a ton of time.

Substances You’ll Want

Ingredients needed to make curry udon.
  • oil — any impartial oil is ok for this udon curry. I merely use olive oil to saute my onions in.
  • onion — you should utilize any kind of onion. I normally use a small yellow onion.
  • shabu shabu beef — I take advantage of frozen shabu shabu beef because it’s fast cooking. Plus, I don’t should slice the meat myself. Be happy to slice your personal beef or use a distinct protein. Sliced pork is a favorite as properly.
  • dried bonito — I take advantage of hondashi to make my broth soup base.
  • curry roux — I take advantage of store-bought curry roux because it’s fast, easy, and shelf steady. You may get them in several spice ranges so be at liberty to go for a spicy curry roux if you would like extra warmth on this curry udon.
  • udon noodles — I’m utilizing frozen udon noodles. In order for you extra information on udon, scroll down additional!
  • inexperienced onions (scallions) — for a pop of color and flavour, I garnish with a beneficiant serving to of inexperienced onions.

How you can Make Curry Udon

A pot with cooked onions and frozen beef added.
A pot showing onions and beef cooked.
  • In a pot over medium warmth, add the oil and saute the sliced onions for about 2 minutes.
  • Add the frozen shabu shabu beef to the pot and proceed to saute till the meat has browned all through.
Dashi stock added to the pot.
Curry roux added to the soup.
  • Add the water to the pot alongside the dried bonito and convey it as much as a boil. Be happy to skim off any fats or scum because the pot simmers.
  • Put one dice of the curry roux in a big ladle and dissolve it by stirring/whisking the roux with a few of the scorching broth. Repeat with the second roux.
A pot of curry soup with beef.
Udon noodles drained in a fine mesh sieve.
  • Place the lid on the pot and let simmer for five to 10 minutes, so the flavours can meld.
  • In the meantime, carry a pot of water to a boil and prepare dinner the udon noodles in keeping with the package deal. Mine normally requires 1 minute of cooking earlier than draining.
  • When prepared, divide the udon noodles into two bowls and ladle the curry broth and beef over the noodles. Garnish with some inexperienced onions.
Angled view of two bowls of curry udon.

Recipe Suggestions and Notes

  • Add a splash of sunshine soy sauce within the curry udon earlier than serving for an additional hit of umami.
  • My shabu shabu beef is beef brisket, you’ll find differing types if you would like a leaner shabu shabu beef.
  • Dissolving the roux within the ladle helps the roux totally dissolved. By simply including the roux into the soup, you threat having undissolved chunks.
  • When skimming the soup, have a bowl of water helpful so you may dunk the high-quality mesh seive into the water to launch any fats or scum earlier than persevering with to skim.
  • Bought beef and having hassle slicing it thinly? Place the piece of beef within the freezer for 10 to twenty minutes so it corporations up and you may slice it higher.
  • Sprinkle some shichimi togarashi over the curry udon earlier than serving for a bit of warmth.
  • Leftovers: I retailer my udon noodles individually from the curry broth in hermetic containers.
Close up of a bowl of curry udon.

Varieties of Udon

Types of udon.

There are loads of choices relating to shopping for udon noodles for this udon with curry broth. Listed here are those that I normally see in shops.

  • Shelf Steady Udon Noodles: There are udon noodles that you just discover on the shelf on the retailer. It actually will depend on the model relating to the shelf-stable ones as I discover some to have a extremely robust aftertaste to them. (The primary one pictured)
  • Contemporary Udon Noodles: If you’ll find recent udon noodles within the refrigerated part. I like utilizing these noodles when potential however they do expire comparatively rapidly so I can’t fill up on these! I normally have to make use of them throughout the week of buying them. (The second pictured)
  • Frozen Udon Noodles: This one is certainly one of my favourites choices in case you can’t discover recent udon noodles. As they’re frozen, they’ll primarily stay without end in my freezer and fulfill my cravings each time I get hit with them! (The third one pictured)
  • Dried Udon Noodles: Not pictured above however dried udon noodles look just like dried spaghetti noodles. These are handy as you retailer them such as you would pasta. Nevertheless, they’re not my favorite as they’re not as plump and chewy as recent udon noodles.

All of those noodles are nice choices. Choose your favorite or most handy one for this curry udon. It’s meant to be a fast and simple recipe that you could throw collectively rapidly so don’t stress out if you will get a selected kind of udon noodles.

Overhead view of a bowl of curry udon with sliced beef and green onions.

Curry Udon

Excellent for any time of the day, this Curry Udon recipe is very easy to make. All you want are a handful of elements, and you will have this udon curry prepared in lower than half-hour. Chewy and bouncy udon noodles in a bowl of wealthy, flavourful curry broth and beef, an enormous bowl of this udon shall be your new favorite meal.


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Rate

Prep Time: 10 minutes

Cook dinner Time: 15 minutes

Whole Time: 25 minutes

Servings: 2 servings

Substances

  • 1 tbsp oil
  • 1 small onion
  • 300 grams shabu shabu beef, frozen
  • cups water
  • 1 tbsp dried bonito, hondashi
  • 2 cubes curry roux
  • 2 servings udon noodles, 240 grams x 2
  • ¼ cup inexperienced onions

Directions

  • In a pot over medium warmth, add the oil and saute the sliced onions for about 2 minutes.

  • Add the frozen shabu shabu beef to the pot and proceed to saute till the meat has browned all through.

  • Add the water to the pot alongside the dried bonito and convey it as much as a boil. Be happy to skim off any fats or scum because the pot simmers.

  • Put one dice of the curry roux in a big ladle and dissolve it by stirring/whisking the roux with a few of the scorching broth. Repeat with the second roux.

  • Place the lid on the pot and let simmer for five to 10 minutes, so the flavours can meld.

  • In the meantime, carry a pot of water to a boil and prepare dinner the udon noodles in keeping with the package deal.

  • When prepared, divide the udon noodles into two bowls and ladle the curry broth and beef over the noodles. Garnish with some inexperienced onions.

Tried this recipe?Did you make this recipe? I’m all the time so completely satisfied to listen to about it! I’d like to see the way it turned out. Tag me at @CarmysHungry on Instagram so I can see it! For those who loved the recipe, I’d actually respect a remark with a 5 star score! ♥

Vitamin Per Serving

Energy: 539kcal | Carbohydrates: 37g | Protein: 38g | Fats: 27g | Saturated Fats: 8g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 1g | Ldl cholesterol: 93mg | Sodium: 1554mg | Potassium: 587mg | Fiber: 4g | Sugar: 7g | Vitamin A: 126IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 3mg

Authour: Carmy

Course: Essential Course

Delicacies: Japanese

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