Beef Udon (Niku Udon)

Method8 steps · about 20 min

1. 1

   Step 1: For uncooked udon, boil one portion in water following its package directions until al dente. Rinse under cold running water until completely cool and drain well. If using ready-cooked fresh udon, skip this initial cooking and keep the portion ready to warm in step 6.

   Uses 1 portion udon noodles; use the package amount for one person · Water for the initial noodle cooking, if required

2. 2

   Step 2: Combine all the broth dashi, light soy sauce (1 tbsp), two teaspoons broth mirin and pinch of salt in a saucepan. Bring to a boil and keep hot for assembly.

   Uses 300 ml prepared liquid dashi for the broth · 1 tbsp light soy sauce (or normal soy sauce) · 2 tsp mirin for the broth · 1 pinch salt for the broth

3. 3

   Step 3: Put the julienned ginger and all the separate beef-topping dashi, soy sauce (1 tbsp), sake, mirin (1 tbsp) and sugar (1 tsp) in a skillet. Bring the topping mixture to a boil over medium heat.

   Uses 1 tbsp finely julienned fresh ginger · 1 tbsp prepared liquid dashi for the beef topping · 1 tbsp soy sauce · 1 tsp cooking sake · 1 tbsp mirin · 1 tsp sugar

4. 4

   Step 4: Add all 130 g thin beef slices to the boiling topping sauce, untangling them. Cook for about five minutes, until the beef is cooked through and only a small amount of liquid remains in the skillet.

   Cook thin beef and reduce topping liquid · 5 minUses All prepared topping sauce · 130 g very thin beef slices

5. 5

   Step 5: Turn off the heat and hold the cooked beef briefly while warming the noodles. Reheat the beef before assembly if it cools down; the toppings, broth and noodles should all be hot together.

   Uses All cooked beef and remaining sauce

6. 6

   Step 6: Bring fresh noodle-pan water to a boil. Blanch the cooked udon just until hot, drain well and transfer to a serving bowl.

   Uses The prepared one-person noodle portion · Water for reheating the cooked noodles

7. 7

   Step 7: Bring the prepared broth back to a boil if necessary and pour it over the hot noodles. Untangle the noodles in the broth.

   Uses All hot noodles · All prepared broth

8. 8

   Step 8: Lift the hot cooked beef onto the noodles, leaving the small amount of leftover topping liquid in the skillet. Scatter the washed finely chopped scallions (2 tbsp) over the beef and serve immediately as one complete bowl.

   Uses The complete noodle-and-broth bowl · All cooked beef lifted from its residual skillet liquid · 2 tbsp finely chopped scallions