Beef Curry Udon (Kare Udon)
Although it has some ingredients in common with Indian curry, Japanese curry is slightly sweet as well as spicy, with a thick, almost clingy sauce. San Francisco Bay Area chef Sylvan Mishima Brackett adds kabocha squash, which can be eaten peel and all.
- Time: 90 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- tablespoons vegetable oil
- ounces beef chuck eye, cut into 1/2-in. cubes
- large yellow onion, diced
- Granny Smith apple, peeled, cored, and grated
- garlic clove, minced
- teaspoons minced fresh ginger
- sake
- tablespoons mirin
- About 1/2 tsp. kosher salt
- tablespoons S&B curry powder or a 3.5-oz. block of S&B Golden Curry Sauce Mix ,
- teaspoons garam masala*
- teaspoons soy sauce
- tablespoon dark brown sugar
- chicken broth
- large carrot, peeled and cut into 1/2-in. dice
- large Yukon Gold potato, peeled and cut into 1/2-in. dice
- kabocha squash , seeded and cut into 1/2-in. dice, or 1/2 small butternut squash
- pound fresh or frozen udon noodles
- tablespoon cornstarch
- tablespoon flour