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Recipe details are AI-generated from the video and may contain errors — for reference only.
Peel 1 potato, cut it into 8 to 10 bite-sized pieces, put it in a bowl and soak in cold water for 20 to 30 minutes.
Watch out
Do not cut potato pieces too large or they won't cook through, otherwise they will easily fall apart.
Slice 1 onion and set aside.
Peel 1 carrot, remove ends, and cut into irregular wedge chunks with rotation, then set aside.
Peel and trim 1 leek, take the white part and cut into sections, remove the green core, flatten the white parts and chop into fine strips.
Watch out
Take your time when shredding leek strips and be careful with your fingers.
Heat a pot over medium heat, pour in 2 tbsp cooking oil, add leek strips and stir-fry until fragrant and starting to turn yellow, then remove and set aside.
local_fire_departmentMedium heat, about 2 to 3 minutesWatch out
Do not use too high heat, otherwise the leek strips will quickly burn and turn bitter.
In the same pot, add sliced onions and carrot chunks, stir-fry for about 5 minutes until onions become soft and translucent.
local_fire_departmentMedium heat, about 5 minutesWatch out
Do not add water before onions are softened, otherwise it will affect the release of sweetness.
Add drained potato chunks and stir-fry briefly, then add 1 pack of Japanese mushrooms and continue stir-frying until mushrooms release moisture and most moisture is evaporated.
local_fire_departmentMedium heat, about 5 to 7 minutesWatch out
Mushrooms will release water during stir-frying
you must patiently stir-fry until moisture evaporates, otherwise it will affect the curry flavor
Wash hands thoroughly after handling raw meat to avoid cross-contamination.
Add 500g beef slices and stir-fry until browned, pour in 200ml dashi stock and 200ml water to boil, add 1 tbsp mirin, 1 tbsp Japanese soy sauce, 1 tbsp worcestershire sauce, and 1 tsp sugar, mix well.
local_fire_departmentMedium heat, about 5 minutesWatch out
Dashi stock is already slightly salty, no extra salt is needed in this step.
Add 3 to 4 pieces of Japanese curry blocks, immerse them in the stock, cover and simmer on low heat for 5 minutes, open lid to ensure curry blocks dissolve completely, then simmer for another 5 to 10 minutes until sauce thickens.
local_fire_departmentLow heat, about 10 to 15 minutesWatch out
Stir occasionally after adding curry blocks, otherwise it will easily stick to the bottom and burn.
Be careful with boiling water and hot soup to avoid burns.
Prepare another pot of boiling water, add 2 packs of udon and boil for about 3 minutes until loosened, then scoop out and drain well.
local_fire_departmentHigh heat, about 3 minutesWatch out
Do not boil udon too long, otherwise the texture will become mushy and lose its chewiness.
Place cooked udon in a bowl, pour the cooked curry beef and vegetable ingredients over it, top with fried leek strips, and finally garnish with chopped green onions.
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