Beef Udon (Niku Udon)_Washoku Lesson Recipe

Hot soup udon topped with beef cooked in mouthwatering seasonings.

Cooking time

30 minutes

Calories

795kcal

Sodium

Nutrition facts are for one serving.
Nutrition and sodium values are for consumption of 40% of the tsuyu (soup) and the seasonings.

Ingredients(Servings: 2)

Directions

1

Pour the dashi broth into a pot and heat over medium heat. Once it begins to boil, add (A); once that is heated, turn off the heat.
2

Cut the beef into bite-size pieces. Put cooking oil into the fry pan and heat over medium heat, then fry the beef in the pan. Add (B) gradually into the pan, then cook and stir until most liquid evaporates.
3

Boil plenty of water in a pot, then add udon noodles and cook according to package directions. Drain off the water. Place the noodles in a bowl, pour running water into the bowl, and rinse the noodles as if kneading them. Discard this rinsing water and repeat the process two or three times.
4

After rinsing the udon noodles, put the noodles in the pot from Step 1 and heat over medium to warm up. Serve in a bowl, top with the ingredients from Step 2, and sprinkle with the toppings.

About Washoku Lesson

Washoku Lesson is special content offering detailed and easy-to-understand explanations, including tips for making classic Japanese dishes as well as the many ways of enjoying these, and introductions to special Japanese cooking utensils and annual events.

Cooking Basics

Dashi - how to make from kombu and dried bonito flakes

Ingredients (for 800 ml / 27 fl. oz. of dashi)

Kombu/kelp: 10 g (3 × 25 cm / 1.2 x 10 in.)

Katsuobushi/bonito flakes: 20 g (0.7 oz.)

Water: 1000 ml (33.8 fl. oz.)

Directions

Soak the kombu in water for 30 minutes, then heat over medium heat. Just before the water comes to a boil, remove the kombu and turn off the heat. After a few minutes, add in the bonito flakes and allow to sit for 2 minutes. Place a dampened paper towel over an all-purpose strainer and strain the dashi.