Braised beef short rib curry udon with fukujinzuke pickle


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

Store Cupboard

  • 4g of salt
  • 35g of soy sauce
  • 30g of sugar
  • 40g of soy sauce
  • 2g of salt
  • 400g of strong plain flour, plus extra for dusting
  • 25g of salt


  • 50g of sake
  • 3l water
  • 1l water
  • 30g of mirin
  • 200ml of water

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