Place a medium saucepan over medium high heat. Add the vegetable oil, then toss in the onion and fry for 2-3 minutes until translucent. Add beef mince and continue to fry for 3-5 minutes until browned.
1 onion, 1 tbsp vegetable oil, 200 g beef mince
Pour in the dashi stock and bring to the boil. Add in the udon noodles and boil for a couple of minutes to cook and soften (frozen udon will take a couple more minutes). Use a chopstick to jiggle and gently loosen as they cook.
3 cups dashi stock, 400 g udon noodles
Break up the curry roux, adding in a few pieces at a time until you're happy with the thickness. Stir through gently to melt and thicken.
1 Japanese curry roux
Serve immediately while nice and hot! Garnish withspring onion.
Garnishes - Serve topped with extra spring onion slices, sprinkle with furikake, bonito flakes or aonori flakes. For extra texture try it with crispy fried shallots. You could even try it with a soft boiled egg on top!
Toppings - Place a crunchy piece of chicken katsu, tempura orpopcorn chicken pieces on top to make it go even further.
Thicken Curry - You can thicken the curry one of two ways - by cooking it down further on a low simmer, or by adding a few more chunks of curry roux.
Like it soupy? Add more stock for a runnier dish, and make it a curry soup.
Missing the MSG? Add a splash of soy sauce or salt and pepper to get that extra salty kick.
Udon Noodles - Fresh,homemade udon noodles are always best. If you don't have the time, frozen is second best and dried udon is the cheapest.
Dashi - Use powder, make homemade dashi, or substitute with chicken or vegetable stock.
Beef - Beef mince works best, can also use pork or chicken. Sub with thin slices of pork or beef,shabu shabu style. If you're vegetarian, opt for tofu or shiitake mushroom!