



This recipe is from a blogger called CravingsinAmsterdam. She has great travel and food videos in Amsterdam! We love this recipe. I’ve never made minced beef which is a plus to try a new kind of meat preparation. I hope you enjoy this as well!
The udon absorbs the curry sauce as the leftovers set overnight. Just add some water to make more of a saucy soup when that happens as you reheat this delish soup!
I find it easiest to make the Teriyaki Minced Beef first. Then I move on to the curry. The original recipe uses a precooked curly udon. I did not find that so I cooked the dry straight udon in water as directed. Then after draining I add it to the curry.
Ingredients
Teriyaki Minced Beef
2 tablespoons oil
1 pound thinly sliced lean sirloin beef
1 onion chopped
4 cloves garlic minced
Japanese Curry Udon
2 tablespoons oil
1 white onion chopped
4 cloves garlic minced
1 can coconut milk
2 cubes Golden Japanese Curry
2-3 cups boiling water
2 packets udon, precooked or raw that is cooked
Sliced green onion
Sesame seeds
Directions
- To prepare the beef mince the thinly sliced beef into small tiny pieces about 1/4 inch size
- Heat frying pan over medium heat. Add oil. Sauté onion until tender. Add garlic and sauté 1/2 minute
- Add beef and sauté or stir fry until browned. Add 4 tablespoons teriyaki marinade or sauce
- Simmer a few minutes. Taste and add more sauce if needed. Set aside
- Next cook the udon per package directions unless you’re using the precooked variety
- In a medium saucepan heat the oil
- Add onion and sauté until tender. Add the garlic and sauté 1/2 minute.
- Add the coconut milk and the curry cubes. Whisk and simmer until dissolved
- Whisk in the 2 cups boiling water
- Add the drained udon and simmer a few minutes until thickened. If it’s too thick add more water
- Serve the curry in large bowls. Place a large spoon of Teriyaki Beef on top of the Curry.
- Sprinkle with minced scallions and sprinkle with sesame seeds. Eat with chopsticks!
- This makes 4 servings
- Voila!