Forget gyudon or sukiyaki—the easiest Japanese dish you can cook at home is curry. It doesn’t matter if your cooking expertise is limited to instant noodles; in fact, you already have the basics down: If you know how to boil a pot of water, you can make restaurant-quality Japanese curry at home.
What makes Japanese curry so easy to make? Store-bought curry roux blocks, when dissolved in water, transform into glossy Japanese curry sauce. It comes out perfectly thickened and seasoned every time, ready to take in any meat and vegetables you like. This recipe uses sukiyaki-cut beef, potatoes, carrots, and onions.
You can serve Japanese curry over steamed rice or freshly cooked noodles. Good Life Egg Noodles, made with 100% real eggs, allows you to make this comforting dish in minutes. Your family will love these firm, flavorful noodles hugged by velvety curry sauce—and won’t believe how easy it is to make.
Ingredients
Ingredients
- 1 cup sliced white onions, in ½-inch chunks
- 180g thinly sliced beef belly
- 1 cup sliced carrots, in 1-inch rounds
- 1 cup sliced potatoes, in 1-inch rounds
- 1 tbsp sake
- 3 cups instant dashi
- 1 cube Japanese curry block
- 2 tsp soy sauce
- 200g Good Life Egg Noodles
- thinly sliced green onions
- 2 soft-boiled eggs, halved
Make beef curry: Heat a bit of oil in a heavy-bottomed pot or deep skillet over medium-low heat. Add sliced onions and cook until slightly softened. Add beef and cook until no longer pink in the center. Add carrots, potatoes, sake, and dashi. Increase heat to bring to a boil, then reduce heat to maintain a gentle simmer. Cook until carrots and potatoes are almost tender, about 3–5 minutes. Skim off any scum that floats to the surface with a fine-mesh skimmer, spoon, or paper towel. Stir curry block into the pot, then simmer for about 5 minutes. Season with soy sauce, adjusting to taste. Set aside and keep warm while you cook the noodles.
Cook egg noodles: In a separate pot of boiling water, cook Good Life Egg Noodles for 4–5 minutes. Strain and divide cooked noodles between two bowls.
Serve: Ladle beef curry into each bowl, making sure you get a good amount of beef, carrots, and potatoes per serving. Garnish with green onions and soft-boiled eggs. Serve immediately.
