Editorial sample recipeJapaneseintermediatehalal

Creamy Japanese Curry Udon With Braised Beef

Name: Creamy Japanese Curry Udon With Braised Beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 350 g thinly sliced beef ribeye, shaved shabu-shabu style cut; 4 packs frozen udon noodles, approx. 200g per pack; 750 ml kelp and bonito dashi broth, alcohol-free broth; 90 g halal Japanese curry roux blocks, chopped finely for easy melting; 1 medium yellow onion, thinly sliced; 120 ml whole milk, warmed slightly; 1 tbsp halal soy sauce; 3 stalks scallions, finely sliced for garnish

Thick chew-soft udon noodles swimming in a rich, mild Japanese curry broth softened with milk and topped with tender shaved beef.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Creamy Japanese Curry Udon With Braised Beef

AI illustration

Technique to learn

Roux Emulsification

Incorporating solid starch-fat roux blocks into hot stock off the flame to create a smooth, velvet broth base.

Instructions

Step 1: Bring a large pot of water to a boil, cook frozen udon for 2 minutes until loosened, drain thoroughly, and divide into 4 serving bowls.

Step 2: In a medium saucepan, bring the dashi broth and sliced yellow onion to a simmer over medium heat for 5 minutes until onions soften.

Step 3: Add the shaved beef ribeye and soy sauce into the simmering broth, cooking for 2 to 3 minutes until beef turns opaque.

Step 4: Turn off the heat completely, add the chopped curry roux blocks, and stir gently until completely dissolved.

Step 5: Turn heat back to low, pour in the warm whole milk, and simmer gently for 2 minutes without letting it come to a hard boil.

Step 6: Ladle the rich curry beef broth evenly over the prepared udon noodles and garnish with sliced scallions.

Cooking tips

Always turn off the heat before dissolving curry roux blocks to prevent clumping.
Using frozen udon yields a much bouncier, superior chew than shelf-stable dry noodles.
Original home-cooking adaptation inspired by Japanese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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