Creamy Beef Curry Udon with Maitake
Makes 2 servings
1 Tbsp avocado oil, or other neutral oil
½ onion, thinly sliced
1 garlic clove, grated on a microplane
⅓-inch piece ginger, grated on a microplane
¼ fuji apple, cored and grated
2 Tbsp mirin
2 ½ cups (600 ml) milk
1 beef bouillon cube
2 servings curry roux (about 3 broken blocks)
5 ¼ oz (150g) thinly sliced beef (for shabu shabu use), cut into bite-sized pieces
1 ¾ oz (50g) maitake mushrooms, separated into bite-sized pieces
salt
2 servings udon noodles
pepper
Heat oil in a medium pot over medium-high. Once it begins to shimmer, add the onion. Cook for 6–7 mins, stirring frequently. Measure ½ cup water and set aside. When the onion starts to brown, add a splash of water. Continue to stir and cook until the liquid is gone and add a splash more water. Repeat with the remaining water. Once the onion turn golden brown, add the ginger and garlic and cook until fragrant.
Add the grated apple and stir until the mixture thickens into a paste. Add mirin and bring to a boil. Add the milk and bouillon cube and stir occasionally until the cube is dissolved and it comes to a boil again. Reduce heat and simmer for 2–3 more mins.
Fill a large pot with water and bring to a boil. In the meantime, in the pot with the milk, turn off the heat and add the curry. Let sit for a couple minutes and stir around with a ladle, making sure the curry has completely dissolved into the pot. Turn to medium heat, bring to a boil, then add the sliced beef and maitake and cook for 5 mins. Turn the heat off and add a pinch of salt.
Once the water comes to a boil, cook the udon according to package instructions. Drain well. Divide among 2 large bowls, ladle the curry over the noodles, and freshly ground black pepper.
