Today, I’d like to share with you how to make Beef Curry Udon from Psycho Pass. Curry Udon is a popular Japanese dish that mixes curry and udon, which is also popular in Japan.
Generally, udon noodles are eaten in a curry soup made by adding curry powder to the Japanese dashi broth to give it a Japanese flavor. This is the common way it is often served in restaurants.
At home, curry udon may be eaten with curry roux directly poured over boiled noodles, or in a soup made by mixing curry roux and noodle soup for udon or soba.
There are a wide variety of recipes, and you can enjoy adding your favorite ingredients.
Basic Ingredients and Toppings for Curry Udon
You can add whatever ingredients you like, but the most common ingredients for curry udon are onions and pork or beef. The curry udon eaten by Akane Tsunemori in the Psycho-Pass anime also appears to have pork or beef in it. It is also topped with an egg (I guess it’s an Onsen-egg!) , fish cakes, and spring onions.
Udon (thick Japanese wheat noodles)
You can buy udon noodles dried, raw, boiled, or frozen at Asian supermarkets. Each one has a different texture, but you can use the one you prefer or the one available in your country. I personally like the chewy texture of frozen udon, so I used it in this recipe.
You can find the instant curry roux at Asian supermarket as well. However, it’s expensive overseas, so I have developed the homemade curry roux recipe over the years!
The only ingredient from Japan is soy sauce, and the rest of the ingredients can be found anywhere in the world.
To enjoy authentic curry udon, we recommend using dashi broth. Dashi, made by boiling dried bonito flakes and kelp, brings out the umami and enriches the flavor, which is essential for Japanese cuisine.
Just like the curry udon in the anime, you can top it with an egg if you like, so that you can enjoy the change in flavor as you continue eating.
In Japan, many people top it with a raw egg, but in other countries, they may not have the habit of eating raw eggs, so I recommend onsen egg.
|PREP TIME: 10 mins
|COOK TIME: 30 mins
|TOTAL TIME: 40 mins
|COURSE: Main Course
|SERVINGS: 2 people
- 600 ml dashi
- 8 tbsp homemade curry roux
- 1 tbsp soy sauce
- 1 tbsp mirin
- 200 g beef, thinly sliced or small bite sized
- 1 onion, sliced
- 1 tbsp oil
- salt and pepper
- 2 udon noodle I used frozen udon
- 2 onsen egg
- 4 slices fish cake (kamaboko)
- spring onion, finely chopped
To Make Onsen Egg
- Bring the water just enough to cover the eggs in a pot to a boil. Then turn off the heat.
- Gently place the eggs fresh out of the refrigerator into the pot and remove the pot from the stove.
- Add 200ml (1 cup) of cold water, cover the pot and wait 13 minutes.
- As soon as 13 minutes have passed, remove the egg with a ladle and crack it open as you would a raw egg. If you don’t want to eat it right away, cool it immediately in cold water to prevent the egg from hardening further due to preheating.
To Prepare the Ingredients
- Cut the beef into thin slices or small bite-sized pieces, season lightly with salt and pepper, and set aside for 5 minutes.
- Thinly slice the onions.
To Make Curry Soup
- Heat 1 tablespoon of oil in a pan and saute the beef.
- When cooked, add sliced onions and saute until onions are translucent.
- Add the dashi broth and simmer until the meat is softened.
- Turn off the heat, add the curry roux and mix well.
- Add the soy sauce and mirin, and simmer over low heat for 5 minutes.
To Make Udon (for frozen udon noodles)
- Cook following the product description. In general, put frozen udon in boiling water, and when the udon melts, it is done.
- Put the warmed udon in a bowl, pour the curry soup over the udon.
- Top with onsen egg, fish cake, and green onion.