Curry Udon

Name: Curry Udon
Yield: serves 4
Ingredients: 1 1/2 tablespoons vegetable oil; 1 cup thinly sliced yellow onion; 1 cup peeled and thinly sliced salsify; 1 teaspoon curry powder; 6 cups Udon Broth (page 66); 3 ounces medium-hot Japanese curry sauce mix; 1 1/4 cups whole milk; 12 ounces beef, sliced paper thin (ask your butcher to slice it for you); 1 pound dried udon noodles; 2 scallions, both white and green parts, thinly sliced; 8 mitsuba leaves, thinly sliced

December 9, 2011

Japanese curry? Actually, curry has been a part of Japanese cuisine for more than a hundred years. The Japanese navy adopted it in the nineteenth century from their British counterparts, who ate it on ships. Soon, eating curry on Friday became a Japanese naval tradition. And not just for sailors. Japanese citizens fell in love with curry, too, especially kids. I should know—I was one of them. When I was growing up, I was crazy about curry. Now my own kids adore it, especially in this dish. You can use any cut of beef that you like. If you want to go upscale, try rib eye, but even beef scraps work just fine.

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