Niku Udon | Beef Udon
Difficulty: Easy1
servings10
minutes15
minutesChewy udon noodles nestled in piping hot dashi broth, topped with jagged slices of pink-swirled Japanese fishcake, and a tangle of soy-sweetened beef shabu. If you so desire, top with an onsen or jammy egg. I don't usually make my own dashi - I find a good quality dashi bag probably tastes better than whatever I can muster to assemble on my own. They've usually got a mix of different dried fishes in the dashi bag itself. It's exactly like what it sounds - like making tea from a bag, and I often do a cold-brewed version...
Ingredients
- Dashi Base
320ml dashi (I just use water and a dashi bag)
1 Tablespoon mirin
1 teaspoon to 2 teaspoons light soy (adjust to taste)
- For the Meat
125g beef or pork shabu slices
1 Tablespoon Mirin
2 teaspoons light soy sauce
2 Tablespoons water
1 teaspoon sugar
- To finish rest of the dish
1 packet of frozen udon
Narutomaki (Fish cake), sliced
Spring onions, to garnish
Directions
- Start by prepping your beef slices. In a pot or pan, fry up the beef slices with the sugar, mirin, light soy, and water. Give everything a good mix and allow it to simmer over low for about 6 to 10 minutes. Adjust and taste for seasoning. Set aside.
- Boil your frozen udon for about a minute. Drain and set aside.
- For your dashi soup base, just heat everything up together (dashi, mirin, light soy) until it's boiling and piping hot.
- To assemble, place your udon noodles in a bowl. Arrange some slices of Narutomaki (fish cake) on top, pile your beef over the noodles, then ladle or pour over your hot dashi. Garnish with spring onions and serve.
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