Beef Niku Udon

(tap measurement to shuffle between units)

Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  In a medium saucepan, combine dashi, mirin, soy sauce, sugar, and salt. Bring to a gentle simmer, then remove from heat and set aside.
  • 2 1/2 cup dashi (600 g)
  • 1 tbsp mirin (15 g)
  • 1 1/2 tbsp soy sauce (22 g)
  • 1 tsp sugar (4 g)
  • 1/8 tsp salt (1 g)
• Step 2
  Bring a pot of water to a rolling boil. Carefully lower the egg into the boiling water and cook for exactly 7 minutes for a perfect soft-boiled egg. Immediately transfer to an ice bath to stop the cooking process. Once cooled, 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 onion and sauté until golden brown and tender, about 2-3 minutes. Add sliced beef and cook until no longer pink, about 3-4 minutes. Sprinkle with sugar and soy sauce, then stir-fry until the beef is evenly coated and caramelized, about 1-2 minutes more.
  • 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
  Bring a large pot of water to a boil. Add udon noodles and cook according to package instructions until tender but still chewy. Drain thoroughly and rinse briefly under cold water to remove excess starch.
  • 500 g udon noodle, frozen or parboiled (500 g)
• Step 5
  Divide the cooked udon noodles between serving bowls. Pour the prepared soup base over the noodles. Top each bowl with the beef and green onion mixture. Garnish with the halved soft-boiled egg and sliced fish cake (if using). Serve immediately.
  • 500 g udon noodle, frozen or parboiled (500 g)
  • 1 egg, soft-boiled and halved (50 g)
  • 4 slice fish cake, thinly sliced (40 g)
    (optional)

Per serving