• 1 Japanese curry roux ((approx 100g / 3.5oz), homemade or store bought)
• 1 onion (chopped)
• 1 spring onion (chopped)
• 1 tbsp vegetable oil (for cooking)
Steps
Step 1Place a medium saucepan over medium high heat. Add the vegetable oil, then toss in the onion and fry for 2-3 minutes until translucent. Add beef mince and continue to fry for 3-5 minutes until browned.
Step 2Pour in the dashi stock and bring to the boil. Add in the udon noodles and boil for a couple of minutes to cook and soften (frozen udon will take a couple more minutes). Use a chopstick to jiggle and gently loosen as they cook.
Step 3Break up the curry roux, adding in a few pieces at a time until you're happy with the thickness. Stir through gently to melt and thicken.
Step 4Serve immediately while nice and hot! Garnish with spring onion.
