It’s super easy to learn how to make this amazing Japanese Beef Curry Udon (Kare Udon)!
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Oh gosh, where do I even start with Japanese food. If you were to ask me what type of food is my favorite, I would probably say Japanese. I know that’s a pretty broad statement, but it’s true. The curry, ramen, sushi and sashimi, yakitori, and all the wonderful dishes you find at izakaya’s…I can’t even begin to explain my love. It’s all SO. DAMN. GOOD. Seriously. If you haven’t had the chance to try Japanese cuisine (and I’m not talking California rolls), go, try it. If you’re in San Diego, shoot me an email, I’ll tell you where to go!
Related Recipe: Shrimp Lo Mein
Let’s make the Japanese Beef Curry Udon!
That said, I haven’t spent much time cooking Japanese food so I thought this would be a great time to start. This Japanese beef curry udon (kare udon) is literally what is says – curry over udon noodles with tender, melt-in-your-mouth pieces of beef. Typically served as a soup or stew, my version is more like a thick stew. I do love a soup, but I think the thickness of the stew makes for a nice, hearty winter meal. You know those tough Southern California winters. We’ve got to keep warm somehow. If you prefer a less thick version, I’ll give you some options at the end of the post.
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Now I know you’re reading the list of ingredients and thinking “jeez, this sure does seem complicated.” It’s not! I promise, it’s super easy to make and the flavors will be totally worth the extra time. This Japanese curry beef udon is one of my favorite comfort foods. I do make it with homemade Japanese curry roux, but you can also use store bought if you don’t want to make your own.
The Curry Roux
My understanding is Vermont Curry Medium Hot 8.11 Oz (230g) (sweeter) as well as HOUSE Curry Sauce “KOKUMARO” Medium Hot (8 servings) from JAPAN (1pcs) make a pretty good curry roux, however I have not tried either. If you try them, let me know how you like them. But for now, I like to make my own. I just think curries taste better when they are homemade – the flavors are typically more pronounced and fresher, and you can control the ingredients (i.e. no MSG…). If you’re going the premade route, you can purchase either of the above through the affiliate links below. Like I said, I have not tried either, but many very established food bloggers have vouched for the brands.
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First, we start the seafood broth. Add all the ingredients, bring to a boil, reduce heat and simmer for about 10-15 minutes. Set aside. Dashi broth (Ajinomoto – Hon Dashi (Soup Stock) 4.23 Oz.) can also be substituted for the seafood broth if desired. I find the result to be very similar. I like the flavor of the shiitake mushrooms as well as the thickness and flavor provided by the miso paste.
While the broth simmers, season beef with salt and pepper and dredge lightly in flour. Sear it on all sides. Make sure to sear very well, you want a crust on all sides for the most tender beef. When the beef is seared properly, it really allows it to keep it’s juices while braising.
While the beef is cooking, combine the beef broth, sake and mirin (Kikkoman Manjo Aji Mirin, 17 fl oz) in a large sauce pan and bring to a boil. Add the beef and simmer for about an hour to tenderize. Drain and set aside.
Add the potatoes and butternut squash to the simmering seafood broth and bring to a boil. Cook until soft, about 10-15 minutes. Heat another pot of water to boiling, and cook the udon noodles for 3-4 minutes. Strain and set aside.
In the meantime, sauté the onions and garlic until soft. Remove stems from the reserved shiitake mushrooms, chop and add to onions and garlic. Then add the braised beef and cook for 1-2 minutes.
Add the curry paste to the beef, stirring until beef is coated in the curry. Add the beef mixture to the broth, along with the cooked udon noodles and bring to a simmer, adding salt to taste.
Remove from heat, garnish with green onions and serve. This Japanese Beef Curry Udon is the perfect comfort food!
If you’re looking for a soupier version, just add more broth. I would recommend about 1 additional cup of the seafood broth. Make sure to adjust the salt to taste for the additional broth. Add an additional 1 tbsp. of the Japanese curry roux.
- 1 lbs. beef stew meat
- 1/2 cup Japanese curry roux
- 18 oz. fresh udon noodles
- Small white potato peeled and diced
- 1 1/2 cups butternut squash diced
- 1 small onion chopped
- 1/2 - 1 cup green onions sliced
- 1/4 cup cream
- 1 tbsp. dark soy sauce
- 2 garlic cloves minced
- 4 cups seafood broth see note below
- 4 cups fish broth
- 4 dried shiitake mushrooms
- 1 tsp. dashi miso paste
- 1/4 inch piece fresh ginger
- 1 package seasoning from udon or ramen noodle package
- 1/2 cup sake
- 1/4 cup mirin
- 1 cup beef broth
Season beef with salt and pepper and dredge lightly in flour.
Sear beef on all sides. Make sure to sear very well, you want a crust on all sides for the most tender beef.
While beef is cooking, combine all braising liquid ingredients in a large saucepan and bring to a boil.
Add beef and simmer for about an hour, or until tender.
Bring the seafood broth to a simmer and add the potatoes and butternut squash. Cook until soft, about 10-15 minutes.
Heat another pot of water to boiling, and cook the udon noodles for 3-4 minutes. Strain and set aside.
Sauté the onions and garlic until soft.
Remove stems from the reserved shiitake mushrooms, chop and add to onions and garlic.
Add the braised beef and cook for 1-2 minutes.
Add the curry paste to the beef, stirring until beef is coated in the curry.
Add the beef mixture to the broth, along with the cooked udon noodles and bring to a simmer, adding salt to taste.
Remove from heat, garnish with green onions and serve.
Bring all ingredients to a simmer for 15 minutes.
Strain and reserve mushrooms for the curry (see above).
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