Curry Nikutama Udon
You all know one of my favorite parts about traveling is finding good food and then recreating the recipes for all of you.
Which is why I can’t believe I waited so long to make this gorgeous bowl of noodles we fell in love with in Hawaii - but a recent trip to Seattle had me leaving with an arm full of curry, so the time to hesitate was through.
Just please please pah-lease promise you won’t skip out on making the tempura bits. Not only do they add a little something something to the whole dish, but they’re seriously fun, too.
Woo hoo!
Oh, and this recipe is inspired by the bowl of noodles we like to get at the world-famous Marugame Udon in Waikiki on Oahu, Hawaii.
here’s what you’ll need
1 lb steak (any affordable cut will do)
1/2 onion, thinly sliced
green onions, thinly sliced
eggs
6 cups chicken stock
3 cubes Japanese curry
1/4 cup soy sauce
1/4 cup Shaoxing wine
1/4 tsp baking soda
2 tbsp sugar
extra virgin olive oil
canola oil
salt
pepper
here’s what you’ll need to do
Cook udon according to package directions.
Rinse with cold water and set aside.
Make tempura batter according to package directions.
Over medium heat, CAREFULLY heat a couple inches of canola oil in a heavy pot (like a Dutch Oven) until it reaches about 350 degrees.
Using a strainer with somewhat larger holes, carefully drizzle tempura batter into the HOT oil.
The batter will immediately puff up and become crispy, but continue to fry until golden. This should only take a minute.
Use a slotted spoon to remove crispy tempura from the oil before transferring to a paper towel-lined plate to cool. Season with salt and set aside.
Freeze steak for about 15 minutes before slicing thinly against the grain.
Sprinkle steak with baking soda, then add a splash of soy sauce and Shaoxing wine.
Hit with a pinch of black pepper and allow to sit for a few minutes.
Sauté onion in extra virgin olive oil in a separate deep-sided pot over medium heat.
Once onions are soft and fragrant, add soy sauce, Shaoxing wine, chicken stock and sugar.
Bring to a boil and reduce heat to simmer.
Add curry cubes and allow to dissolve.
Stir steak slices into your soup, breaking it up while it cooks, until it’s no longer pink.
Place udon noodles in a bowl.
Cover with soup, and garnish with a soft boiled egg, crispy tempura bits, and thinly sliced green onions.
Enjoy!