Ingredients:

  • 800ml dashi stock
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • 40g Japanese curry roux blocks
  • 200g beef sirloin, paper-thinly sliced
  • 0.5 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp neutral oil
  • 500g frozen udon noodles
  • 2 green onions, finely sliced
  • 2 tbsp heavy cream

Instructions:

  1. Heat the neutral oil in your large pot over medium high heat. Add the sliced yellow onions and sauté for 3 minutes until softened and translucent. Note: Taking the time to soften the onions builds a sweet base for the spices.
  2. Toss in the minced garlic and grated ginger, stirring constantly for about 30 seconds until the aroma fills the room.
  3. Lay the paper thin beef sirloin into the pot. Sear it just until the pink color disappears and the edges are lightly browned. Do not overcook here, as the beef will finish in the broth.
  4. Pour in the 800ml of dashi stock, along with the soy sauce, mirin, and sugar. Bring it to a gentle simmer, then immediately drop the heat to low.
  5. Place the curry roux blocks into a ladle and partially submerge it in the hot liquid. Use a small whisk to dissolve the roux completely into the broth before stirring it into the rest of the pot.
  6. Drop the frozen udon noodles directly into the simmering curry. Let them cook for 1-2 minutes until they naturally unravel and feel bouncy to the touch.
  7. Pour in the heavy cream and give it a final stir for that velvety, golden finish.
  8. Turn off the heat. Divide the soup into two deep bowls and top with the fresh green onions for a pop of color and bite.