Japanese Curry Udon

Name: Japanese Curry Udon
Ingredients: 1 onion; 1 potato; Beef (as much as you like!); Japanese curry blocks (I use Golden Curry); Udon noodles; Carrots; Mushrooms; Green onions; Tofu or aburaage (fried tofu pouches); A soft-boiled egg; Make it vegetarian: Swap the beef for tofu or extra vegetables like carrots, mushrooms, or bell peppers. Japanese curry is often vegetarian-friendly, but always check the label to be sure.; Use rice instead: If you don’t have udon on hand, this curry is delicious over a bowl of steamed rice.; Spice it up: Add a spoonful of chili oil, shichimi togarashi (Japanese 7-spice blend), or grated ginger for a bit of a kick.; Double the batch: Curry gets even better the next day. If you make extra, you’ll have the base ready for another round of curry udon, curry rice, or even curry toast.

fromfoodandspot.com www.foodandspot.com/articles/recipes/asian/japanese-curry-udon

thick noodles in a rich, savory curry broth

Ingredients

Instructions

Start by slicing your onion thinly and sautéing it in a bit of oil over medium heat. Don’t rush this part—it takes about 10 to 15 minutes, but it’s worth every second. As the onions cook, they caramelize and release a deep sweetness that forms the flavor base for your curry. Stir occasionally, scraping up any bits that stick to the bottom of the pot. You’ll know they’re ready when they’re golden brown and starting to melt into themselves.
Next, chop your potato into bite-sized cubes and add it to the pot. Follow that with the beef. Stir-fry everything together for about 5 minutes. The beef should start to brown slightly, and the potato edges should soak up some of that oniony goodness.
Pour in just enough water to cover the ingredients. Bring it to a gentle boil, then reduce to a simmer. Once the potatoes are tender (about 10–15 minutes), break up your curry blocks and add them to the pot. Stir gently until the blocks dissolve and the curry thickens into a luscious, rich sauce.
While your curry is simmering, cook your udon noodles according to the package instructions. If you’re using frozen udon (which I highly recommend), it usually takes just 2–3 minutes in boiling water to get perfectly tender, chewy noodles. Drain and divide them into bowls
Ladle the hot, thick curry over the udon noodles and serve immediately. Garnish with chopped green onions, chili flakes, or even a sprinkle of sesame seeds if you’d like. A soft-boiled egg on top is also a beautiful addition.