Beef Udon

Method8 steps · about 37 min

1. 1

   Step 1: Bring the soup’s 2½ cups prepared dashi and 2 tablespoons soy sauce to a boil. Taste and, only if needed, season with the optional ¼ teaspoon table salt, adjusting to your dashi. Keep the soup warm over low heat. Bring a separate pot of water to a boil for the udon.

   Uses 2½ cups prepared dashi stock for the soup · 2 tablespoons soy sauce for the soup · ¼ teaspoon table salt, optional; adjust to the prepared dashi · Water for boiling the udon, as needed

2. 2

   Step 2: Slice the scallions on the bias, keeping whites and greens separate. In a frying pan, bring the beef’s ½ cup prepared dashi, 2 tablespoons sake, 2 tablespoons soy sauce, 1 tablespoon evaporated cane sugar and all scallion whites to a boil. Reserve all the greens for step 5.

   Uses ½ cup prepared dashi stock for the beef · 2 tablespoons sake · 2 tablespoons soy sauce for the beef · 1 tablespoon evaporated cane sugar · White parts of the 60 g scallions; weight of this share unspecified

3. 3

   Step 3: Add all 225 g thinly sliced beef to the pan sauce, separating the slices so they do not clump. Reduce to a gentle simmer and cook, stirring occasionally, until the beef is cooked through and tender and almost no liquid remains, about 15 minutes.

   Simmer thinly sliced beef · 15 minUses Beef sauce with scallion whites · 225 g well-marbled beef, sliced 1–1.5 mm thick

4. 4

   Step 4: Cook both serving portions of udon in the separate pot of boiling water according to the package or your noodle recipe, timing them to finish with the beef. Precooked frozen udon needs reheating; raw fresh or dried udon needs full cooking. The source’s example of 2 minutes is not a universal cooking time.

   Uses 2 servings udon noodles; cook according to your package · Pot of boiling noodle water

5. 5

   Step 5: When the beef is cooked through and tender, stir all the reserved scallion greens into the beef and reduced sauce until wilted.

   Uses Cooked beef in reduced sauce · All reserved scallion greens from the 60 g stock; weight unspecified

6. 6

   Step 6: Divide all the warm udon soup equally between two serving bowls.

   Uses Warm udon soup

7. 7

   Step 7: Drain the cooked udon, shake off excess water and divide all the noodles between the two soup bowls.

   Uses Two cooked udon portions · Two bowls of udon soup

8. 8

   Step 8: Divide all the cooked beef, scallions and any remaining pan sauce over the two noodle bowls. Garnish with shichimi togarashi to taste if desired and serve hot.

   Uses Two udon soup bowls with cooked noodles · Cooked beef, scallions and remaining sauce · Shichimi togarashi to taste, optional garnish