Ingredients (2 servings)
| Flat noodles (dry) |
150g |
| Beef (thin strips) |
150g |
| Garlic |
1 piece |
| Potato |
120g |
| Onion |
100g |
| Carrot |
40g |
| Vegetable oil |
1/2 Tbsp |
| Beef bone broth |
500ml |
| Salt |
2/3 tsp |
| Pepper |
1/4 tsp |
| S&B Golden Curry Mix 92g |
3 blocks |
|
【Beef bone broth】
Beef bone |
1kg |
|
【A】
Japanese leek |
1/2 |
|
Ginger (crushed) |
1 large piece |
|
Garlic (crushed) |
3 cloves |
|
Bay leaves |
2 leaves |
|
【B】
Sake |
200ml |
|
Water |
1800ml |
|
|
Directions
【Beef bone broth】
- Pour hot water over the beef bones. Soak them in water to rinse. Drain well.
- Put 【1】, 【A】, and 【B】 into a pot and cook over high heat. Once the mixture comes to a boil, lower the heat and simmer for about 7 to 8 hours.
- Turn off the heat and strain the broth.* Keep removing the scum while simmering the broth. If the liquid boils off too much, exposing the bones above the broth, add hot water as necessary. The amount of broth made should be anywhere from 600 to 800 ml.
【Curry udon noodles】
- Cut the beef, potato, onion, and carrot into thin strips. Slice the garlic.
- Heat the vegetable oil in a pot and stir-fry the garlic and beef. When the surface of the meat browns, add the onion and carrot pieces, and stir-fry them lightly.
Add the stock, salt, and pepper. When it comes to a boil, braise for 5 to 6 minutes over low heat.
- Turn off the heat and add the S&B Golden Curry Mix.
- Turn on the heat again and simmer while stirring until the sauce becomes thick.
- Cook the noodles to the tenderness you prefer and drain well. Put the noodles into a bowl and pour 【4】 over the noodles. Garnish with chopped long green onion as desired.
