Dean and I absolutely love anything Japanese! Funnily enough, I came up with the idea for this beef short rib curry udon recipe while we were tucking into some Japanese food at one of our favourite restaurants.
Last year we visited Japan for the second time, we love it there and hope to go again sometime soon. We experienced our first proper udon dish at a traditional restaurant and were totally blown away. Curry udon is also very popular in Japan so we decided to make our own.
We’ve been buying beef short rib quite a lot lately and slow cooking it. It’s such a cheap but amazing cut and very comforting when it’s cooked to perfection, falling off the bone.
This dish is very tasty, satisfying and comforting. It’s got heaps of flavour and is a real midweek treat.
We were feeling very adventurous by serving the meat on the bone and eating it with chopsticks! If you don’t mind getting a bit messy, go for it, otherwise I would recommend that you chunk the meat up off the bone.
I hope you enjoy it, let me know your thoughts in the comments!
Used in this recipe:
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