Ingredients
- Udon Noodles (2 packs)
- S&B Golden Curry Mild (92 gram) note: can substitute for hotter version if you like more heat!
- 1/3 cup LKK Premium Soy Sauce
- 500g thinly sliced beef
- 3 spring onions (cut for garnish)
- 3 carrots (cut into matchstick pieces)
- 2 white onions (thinly sliced)
- 1/3 cup Mirin
- 1/3 cup Cooking Sake
- 1L Dashi stock
- 1 tbsp corn starch
Method
- Pour 1 litre dash stock into a pot and bring to a boil (I used 3 tbsp dashi powder to 1 litre of water but this is for quite a strong flavour. Feel free to adjust to your personal taste).
- Thinly slice the onion and cut the carrots into this match stick pieces. Cut Spring onion and set aside to garnish at the end
- Add onion and carrot to the stock and simmer until vegetables are tender (Approx. 10 min)
- Add 1/3 cup Lee Kum Kee Premium Soy Sauce
- Add 1/3 cup Mirin
- Add 1/3 cup Cooking Sake
- Add Beef and simmer on low heat (Approx 3 min). Note: the thinner the beef you use the quicker it will cook so be careful not to over cook)
- Add S&B Golden Curry Mild (92 gram) and stir. The dish will begin to thicken but as we are using more liquid than a standard curry it will be like a thick soup
- Mix corn starch with 1/3 cup of water and add to the curry. Note: the more starch you use the thicker it will become. Ideally you want the curry to be a consistency where it will stick nicely to the udon.
- In a seperate pot boil 2 packs udon (Approx. 3min). Strain and add to the bowl.
- Add the curry mixture on top of the noodles and garnish with spring onion.
- Enjoy this perfect comfort food!
Product used in recipe
- S&B - Golden Curry Mild
- Lee Kum Kee - Premium Soy Sauce
