Curry Udon

Instructions

1. Prepare the noodles
   Cook the udon noodles according to package instructions. If using frozen udon, simply thaw in warm water until separated. Drain well and set aside. If using dried udon, cook until al dente, then drain and rinse with cold water.
2. Cook the beef and onions
   Heat vegetable oil in a large pot over medium-high heat. Add the thinly sliced beef and cook until browned, about 2-3 minutes. Add the sliced onion and white parts of green onions, and sauté until onions are translucent, about 3-4 minutes.
3. Make the curry soup base
   Pour the dashi or beef broth into the pot and bring to a simmer. Add the soy sauce, mirin, and sugar. Break the curry roux blocks into small pieces and add to the broth, stirring until completely dissolved. Simmer for about 5 minutes until the flavors meld.
4. Thicken the broth
   Give the potato starch mixture a quick stir and slowly pour it into the simmering broth while stirring constantly. Continue to cook until the broth thickens slightly, about 1-2 minutes. If using wakame seaweed, add it now and let it rehydrate in the hot broth.
5. Combine and serve
   Divide the cooked udon noodles among four bowls. Ladle the hot curry broth with beef and vegetables over the noodles. Garnish with the green parts of the green onions. Serve immediately while hot.