15-Minute Tomato Beef Curry Udon
This 15-minute Tomato Beef Curry Udon is the ultimate comfort meal. Rich Japanese curry and juicy tomatoes with beef. Perfect for lazy days!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large tomato
- 1 whole pak choi
- 200 g thinly sliced hotpot beef
- 1/2 white onion, sliced
- 1 tbsp tomato paste
- 3 cups dashi stock
- 1 Japanese curry block
- 2 tsp soy sauce
- 1 tsp sugar
- 1 serving udon
- Chopped green onions (garnish)
Instructions
- 1
Score an X on the tomato skin and pour boiling water over it. Peel and dice once cooled.
- 2
Blanch vegetables for 2 minutes, then set aside. In the same water, blanch beef for 2 minutes to remove excess oil and fat. Set aside.
- 3
In a pot over high heat, sauté onions in oil for 1–2 minutes until aromatic. Add tomato paste and cook for 30 seconds.
- 4
Stir in diced tomatoes and cook for 1 minute until softened. Add soy sauce and sugar.
- 5
Pour in dashi stock and add Japanese curry cube (use a strainer to help it melt evenly). Cover and simmer for 5 minutes.
- 6
Add beef back into the curry.
- 7
Cook udon noodles according to package instructions and add to the curry.
- 8
Garnish with chopped green onions and serve.