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Beef Udon
By Namiko Hirasawa Chen · justonecookbook.com
2
| prepBring a large pot of water to a boil for udon noodles; keep covered on low heat until ready to cook | ||||||
| 2½ cups / 600 ml dashi (Japanese soup stock) | Simmer dashi 2–3 min, squeeze packet & discard | Season broth with soy, mirin, sugar & salt | Divide noodles into bowls, pour hot broth | Top with beef, narutomaki, green onion & mitsuba | Sprinkle shichimi togarashi if desired | |
| 1½ Tbsp soy sauce (for broth) | ||||||
| 1 Tbsp mirin (for broth) | ||||||
| 1 tsp sugar (for broth) | ||||||
| ⅛ tsp Diamond Crystal kosher salt | ||||||
| ½ Tokyo negi (long green onion), white part only, diagonally sliced | Sauté negi in oil until golden, add beef | Cook beef until no longer pink | Add sugar & soy sauce, stir-fry until coated | |||
| 6–8 oz / 170–225 g thinly sliced beef (such as ribeye), cut into 1½–2 inch pieces | ||||||
| 1 Tbsp neutral oil | ||||||
| 2 tsp sugar (for beef) | ||||||
| 1 Tbsp soy sauce (for beef) | ||||||
| 1 green onion/scallion, thinly sliced | ||||||
| 4 sprigs mitsuba (Japanese parsley) (optional), thinly sliced | ||||||
| 4 slices narutomaki (fish cakes) (optional), diagonally cut | ||||||
| 2 servings udon noodles | Cook udon noodles per package, drain | |||||
| shichimi togarashi (Japanese seven spice) (optional) | ||||||
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