Ingredients

The following ingredients have 10 Servings
  • 1 pound skirt steak (substitute any thinly sliced beef)
  • 1 teaspoon baking soda
  • 1 tablespoon soy sauce
  • 18 ounces udon noodles
  • 2 teaspoons vegetable oil
  • 1 small onion (chopped)
  • 2 garlic cloves (minced)
  • 8 ounces shiitake mushrooms
  • 4 cups dashi stock
  • 1 small white potato (peeled and diced)
  • 1 small sweet potato (peeled and diced)
  • 1/2 cup Japanese curry roux
  • 1 cup diced green onions
  • 1 tablespoon salt

Instruction

  • Slice the beef thinly in bite sized pieces and combine it with the soy sauce and baking soda in a bowl for 10 minutes.
  • Cook the udon noodles according to the package instructions while the beef marinades and set aside.
  • Heat a dutch oven on high and add the beef to sear it on all sides (about 3-5 minutes total). Remove and set aside.
  • Reduce the heat of the pot to medium and add the cooking oil. Add the onions, garlic and shiitake mushroom and saute for 2-3 minutes, until softened.
  • Add the beef back to the pot and pour in the dashi broth. Bring to a boil.
  • Add the diced potatoes and cook (simmer) until soft, about 10-15 minutes.
  • Add the curry paste and stir until it dissolves and the broth is thickened. Add additional salt to taste.
  • Place the udon noodles in a bowl and pour the curry on top. Garnish with sliced green onions and fried garlic.