Grab your chopsticks and dig into what, in my opinion, is the best type of Japanese noodle soup. Nothing compares to a serving of thick and chewy udon noodles in scalding hot broth. Every time I have a bowl of this, I am left with burning cheeks. As long as I slurp down the entire order before it gets cold, I do not care if my tongue turns numb towards the end of the meal.
To make everyone’s life a hundred times easier, I simplified the broth recipe, so you no longer have to wander in your local Japanese grocery trying to Google Translate the labels on the back of special ingredients. This is my order in every Japanese Udon restaurant, for the curry provides a smooth and mellow sensation that warms my body and speaks to my soul. The blend of spices brings forth a rather subtle sweetness that compliments the flavor profile of the staple broth. If you recreate this recipe, I hope this amazing bowl brings you as much comfort as it does to me.
Recipe
Yields 4-5 servings
Ingredients
600 grams Udon noodles, cooked
500 grams beef sirloin, sukiyaki cut
1 ½ tablespoon soy sauce
1 teaspoon ground pepper
8 cups or 1.9L water
2 tablespoons Dasida powder
1 teaspoon salt
3 shallots, sliced
2 tablespoons or 50 grams mustard
2 teaspoons sesame oil
½ cup curry roux (1 pack or 40 grams curry mix dissolved in ⅓ cup water)
Leeks for garnish
4-5 eggs
Water for boiling
Procedure
In a deep pot, boil the water, Dasida powder, salt, shallots, mustard and sesame oil.
Marinate the beef in soy sauce and pepper.
Once the broth has reached a rough boil, place the beef in for a few seconds. Use a slotted spoon to retrieve the beef and place the pieces on another dish.
Pour the curry roux into the broth and let it boil for a few more minutes.
Cook the eggs in boiling water for 7 minutes. Once done, place the eggs into a cold water or ice bath. Carefully shell each egg.
Assemble the dish by placing your desired amount of udon in a bowl, pour in the broth and top with beef, egg, and leeks.
Serve hot and enjoy!
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