This dish at Yo+Shoku, a new restaurant on New York City’s Lower East Side, chef and co-owner Ricky Dolinsky and co-owner Mariia Dolinsky, who used to own Tzarevna restaurant in the same spice, combine their two best soups, beef borscht and soba broth, for this dish, and then added curry.
For the borscht, they cook short ribs for eight hours with beets, onions, carrots, potatoes and garlic.
They remove the beef and caramelize the surface in sesame oil.
For the soba broth, they make a dashi with their house-made tare, a reduction of soy sauce, mirin, and sugar. Then they combine the two stocks “creating a sweet, savory and smoky broth base,” they said.
Before service they sweat diced onions in sesame oil, add a Japanese-style curry powder and heat it until it’s aromatic. Then they add the broth and simmer it for about an hour.
To serve the dish they cook udon until it’s chewy and tender and run it under cold water to stop its cooking. They dress a serving bowl with fat from the borscht, then add the noodles, fill it with broth and then finish it with agedama, or crunchy tempura pieces, a poached egg, caramelized beef, and scallions.