Beef Short Rib Curry Udon Recipe - Great British Chefs

Name: Beef Short Rib Curry Udon Recipe - Great British Chefs
Total time: 150 min
Ingredients: 250g of daikon radish, peeled and sliced into 2mm-thick discs, then quartered into triangles; 20g of ginger, roughly chopped; 4g of salt; 35g of soy sauce; 50g of sake; 25g of rice vinegar; 30g of sugar; 1/2 dried chilli, finely sliced; 4 beef short ribs, on the bone, each weighing around 400g; 1 handful of leek tops; 40g of ginger, sliced; 3l water; 400g of Japanese curry mix, Shuko uses S&B Golden Curry Mix; 1/2 bunch of spring onions, chopped; 1l water; 10g of kombu; 10g of bonito flakes; 40g of soy sauce; 30g of mirin; 2g of salt; 400g of strong plain flour, plus extra for dusting; 200ml of water; 25g of salt

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Rich, melting beef short rib meets bouncy udon noodles and curry broth in this masterful bowl of Japanese comfort food. Get the recipe here.

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Ingredients

250g of daikon radish, peeled and sliced into 2mm-thick discs, then quartered into triangles
20g of ginger, roughly chopped
4g of salt
35g of soy sauce
50g of sake
25g of rice vinegar
30g of sugar
1/2 dried chilli, finely sliced
4 beef short ribs, on the bone, each weighing around 400g
1 handful of leek tops
40g of ginger, sliced
3l water
400g of Japanese curry mix, Shuko uses S&B Golden Curry Mix
1/2 bunch of spring onions, chopped
1l water
10g of kombu
10g of bonito flakes
40g of soy sauce
30g of mirin
2g of salt
400g of strong plain flour, plus extra for dusting
200ml of water
25g of salt