Karē Udon

Ingredients

• 250g (8.8 oz) udon noodles 250g (8.8 oz) udon noodles
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, sliced into thin strips 1 carrot, sliced into thin strips
• 200g (7 oz) thinly sliced beef 200g (7 oz) thinly sliced beef
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper, to taste Salt and pepper, to taste
• Green onions, chopped (for garnish) Green onions, chopped (for garnish)
• Pickled ginger (for serving) Pickled ginger (for serving)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 22g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the sliced onion and minced garlic to the pan and sauté until the onion becomes translucent.
4. 4.
   Add the sliced carrot and beef to the pan and cook until the beef is browned.
5. 5.
   In a small bowl, mix together the curry powder and tomato paste to form a paste.
6. 6.
   Add the curry paste to the pan and stir well to coat the meat and vegetables.
7. 7.
   Pour in the vegetable broth, soy sauce, Worcestershire sauce, and honey. Stir to combine.
8. 8.
   Bring the mixture to a simmer and let it cook for about 10 minutes, or until the sauce thickens slightly.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Divide the cooked udon noodles into serving bowls and ladle the curry sauce over the noodles.
11. 11.
    Garnish with chopped green onions and serve with pickled ginger on the side.

Treat your ingredients with care...

• Udon noodles — Cook the udon noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook when added to the curry sauce.
• Curry powder — Use a good quality curry powder to ensure a flavorful and aromatic sauce.
• Beef — For a leaner option, you can use thinly sliced chicken or tofu instead of beef.
• Pickled ginger — If you can't find pickled ginger, you can substitute it with thinly sliced fresh ginger for a similar flavor.

Tips & Tricks

• To add more depth of flavor to the curry sauce, you can add a splash of coconut milk or a dollop of peanut butter.
• If you prefer a spicier curry, you can add a pinch of cayenne pepper or red pepper flakes to the sauce.
• Feel free to customize the vegetables in the dish by adding bell peppers, mushrooms, or snow peas.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
• Serve the Karē Udon with a side of Japanese pickles or a simple cucumber salad for a refreshing contrast to the rich curry flavors.

Serving advice

Serve the Karē Udon hot, garnished with chopped green onions and accompanied by pickled ginger on the side. It pairs well with a bowl of miso soup and a side of steamed edamame for a complete Japanese meal experience.

Presentation advice

To enhance the presentation, arrange the udon noodles neatly in the center of the bowl and ladle the curry sauce over them. Garnish with a sprinkle of chopped green onions for a pop of color. Serve the pickled ginger in a small dish on the side for guests to add according to their preference.