Beef Niku Udon

(tap measurement to shuffle units)

(tap text to cross out step)

• Step 1

  In a medium saucepan, combine the dashi, mirin, soy sauce, sugar, and salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Once it starts to bubble lightly, remove from heat and set aside.

  • 2 ½ cup dashi (600 g)
  • 1 tbsp mirin (15 g)
  • 1 ½ tbsp soy sauce (22 g)
  • 1 tsp sugar (4 g)
  • ⅛ tsp salt (1 g)
• Step 2

  Bring a pot of water to a boil. Gently lower the egg in and cook for 7 minutes for a soft center. Transfer immediately to an ice bath to stop the cooking. Once cool, peel and slice in half.

  • 1 egg, soft-boiled and halved (50 g)
• Step 3

  Heat neutral oil in a skillet over medium heat. Add the sliced green onions and sauté for 2–3 minutes, until fragrant and lightly golden. Add the sliced beef and cook for 3–4 minutes until no longer pink. Sprinkle in the sugar and soy sauce, then stir-fry for 1–2 minutes more, until the beef is glossy and caramelized.

  • 1 tbsp neutral oil (14 g)
  • 1 stalk green onion, sliced (10 g)
  • 200 g sliced beef (200 g)
  • 2 tsp sugar (8 g)
  • 1 tbsp soy sauce (15 g)
• Step 4

  In a large pot of boiling water, cook the udon noodles according to package directions. Drain and rinse briefly under cold water to remove extra starch.

  • 500 g udon noodle, frozen or parboiled (500 g)
• Step 5

  Ladle the warm soup base over the noodles and spoon the beef and green onion mixture on top. Add the halved egg and sliced fish cake.

  • 4 slice fish cake, thinly sliced (40 g)
    (optional)