Ingredients /nutrition
- 100 g thinly sliced beef rump or round steak
- 4 tbsp tomato paste
- 4 tbsp mild curry powder
- 2 1/2 tbsp vegetable oil
- 1 thinly sliced onion
- 1 grated carrot
- 375 ml beef stock
- 125 ml coconut milk or milk
- 2 tbsp smooth peanut butter
- 1 tsp dashi powder dissolved in 370 ml water
- 1 tbsp white sugar
- 2 tbsp soy sauce
- 2 tbsp mirin
- 300 g dried udon noodels, cooked according to instructions on packet
- 1/2 stalk thinly sliced leek
Methods / instructions
- Combine beef, tomato paste, curry powder and a tablespoon of oil in a bowl. Set aside.
- Heat remaining oil and sweat onion and carrot until tender.
- Add marinated beef and cook for 2 1/2 minutes.
- Stir in beef stock and coconut milk.
- Cook until beef is tender and stir in peanut butter.
- To prepare dashi mixture, mix dashi, sugar, soy sauce and mirin in a bowl. Bring to boil and keep warm.
- Divide udon noodles equally and pour dashi mixture over with curry sauce on top.
- Sprinkle sliced leek on top and serve immediately.
Servings: 4
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