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HAI swear Japanese curry is like spaghetti equivalent in Korean / Japanese household 🤣 you can’t ever go wrong
with it and my kids LOVE it with udon noodles! See below for my curry udon recipe or comment “RECIPE” to have it sent to you!
CURRY UDON WITH BEEF BRISKET
Serving size: 2 adults + 2 kids + leftovers
Ingredients:
1 onion, thinly sliced
2 green onions, chopped
2 tbsp oil (I used avocado oil)
10-12 oz of sliced meat (I used Costco shabu shabu meat)
2 tbsp of mirin
6 cups of dashi stock or water
4 cubes of Japanese curry
3 tsp of soy sauce
Directions:
1. Preheat a medium pot over medium heat. When the pot is hot, add 1 tbsp of oil of your choice and add the onion slices.
2. Sauté the onion slices for 2-3 minutes.
Then, add carrots (optional) and saute for another 2 minutes. Next, add your sliced meat.
3. Cook the meat for a minute or until it’s barely pink. Add 2 tbsp of sake or mirin.
4. Add your dashi stock to the pot and cover with lid. Reduce the heat to medium low and cook for 5 minutes. If needed, skim off the scum with a fine-mesh skimmer and continue to cook.
5. Cook your udon noodles as per packaging directions. If you bought the frozen kind, they only need to be blanched in boiling water for a max of 1 minute for chewy texture.
6. Dissolve the curry cubes completely in the ladle before adding to the soup.
7. Add 2 tsp soy sauce and mix it in well.
Turn off the heat and cover with the lid to keep it warm.
8. Drain the noodles. Pour the curry soup over the udon noodles. Top with the green onions and enjoy!
@happy_baes
