Name: Braised beef short rib curry udon with fukujinzuke pickle
Total time: 2 h 30 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

Braised beef short rib curry udon with fukujinzuke pickle

by Shuko Oda

Ingredients

Fruit & Vegetables

250g of daikon radish, peeled and sliced into 2mm-thick discs, then quartered into triangles
1 handful of leek tops
1/2 bunch of spring onions, chopped

Spices & Dried Herbs

20g of ginger, roughly chopped
1/2 dried chilli, finely sliced
40g of ginger, sliced

Oils & Vinegars

25g of rice vinegar

Fresh Meat

4 beef short ribs, on the bone, each weighing around 400g

Speciality Ingredients

400g of Japanese curry mix, Shuko uses S&B Golden Curry Mix
10g of kombu
10g of bonito flakes