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Udon Noodle Soup with Mild Curry Sauce
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Serves : 4-6
Preparation time : 20 minutes
Cooking time : 1 1/4 hours
Ingredients :
100g beef rump or round steak, thinly sliced (see note)
4 tablespoons tomato paste
3-4 tablespoons mild curry powder
3 tablepoons oil
1 medium onion, halved lengthwise then sliced thinly
1 small carrot, grated
375 ml beef stock
125 ml coconut milk or milk
2 tablespoons smooth peanut butter
300g dried udon noodels, cooked according to instructions on packet 1/2 stalk leek or 1 stalk spring onion (scallion), soaked in water, thinly sliced, for garnish
Dashi Mixture :
1 teaspooon dashi powder dissolved in 375 ml water
1 tablespoon white sugar
2 tablespoons soy sauce
2 tablespoons mirin
Method :
Place sliced beef, tomato paste, curry powder and 1 tablespoon of the oil in a medium bowl and toss to combine. Allow to stand.
Heat the remaining oil in a large saucepan over low heat. Fry onion and carrot for 3 minutes or until tender. Increase heat to high, add marinated beef and cook for 2 minutes or until spice paste is fragrant.
Stir in beef stock and coconut milk or milk and cook half covered for 30-40 minutes, or until meat is tender. Stir in peanut butter.
To prepare the Dashi Mixture, combine dashi, sugar, soy sauce and mirin in a small saucepan. Bring to the boil then remove from heat and keep warm.
To serve, divided udon noodles between 4 deep plates or large soup bowls, pour over Dashi Mixture and top with curry sauce and serve garnished with sliced leek.
Note : The beef must be cut in very thin slices, approximately 2 mm thick. To achieve this, partially freeze the meat then slice carefully with a sharp knife. For a thinner curry, add more water according to preference.
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