Curry Udon

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Step 1

Add a small amount of vegetable oil to a pot and add in the white part of the long green onion sliced diagonally. When the onion is deliciously browned, remove and save it on a plate.

Step 2

Add the vegetable oil again. Lightly saute the onion, carrot and shimeji mushrooms. Add in the beef slices.

Step 3

When the redness in the meat has disappeared, reduce the heat to low. Then, add the curry powder. The curry powder will easily burn so turn the heat off or maintain the lowest possible heat.

Step 4

Now, pour the dashi stock into the pot. Add the sugar and soy sauce.

Step 5

Bring it to a boil on medium heat. When the vegetables soften, reduce the heat to low. Thoroughly stir the diluted potato starch and add it to the broth a little at a time. If the heat is too strong, the starch will instantly clump up before it can be distributed.

Step 6

Add back the white part of green onion. Place the frozen udon noodles into a pot of boiling water. Loosen up the noodles. Then, boil for 30 seconds.

Step 7

Pour the hot curry sauce over the udon along with the ingredients. Finally, top with the chopped spring onion leaves.