Niku Udon （Beef Udon noodle soup）
The Satisfying Udon noodle soup with sweet and savory beef.
Equipment
- pot, fry pan
Ingredients
〈Dashi broth for Udon〉
- 1 piece Dried Kombu kelp
- 20 g Thinly shaved Katsuobushi
- 3 cups water
- 1 tbs light soy sauce (or regular soy sauce)
〈Savory and sweet beef〉
- 150 g thinly sliced beef
- 1 ts sugar
- 2 ts Sake
- 2 ts soy sauce
Udon and other ingredients
- 2 servings Frozen Udon noodles ( you can also use dried)
- scallion
- Japanese chili pepper (一味or七味）
Instructions
〈Dashi broth for Udon〉
- Put a piece of Kombu kelp in a pot, and pour 3 cups water. Start heating on slow heat.
- When it comes to just before boiling, take out the Kombu kelp.Turn the heat to high and bring it to a boil.
- Put in your Katsuobushi and turn the heat off.Let it sit until the Katsuobushi sink to the bottom for 5 to 6 minutes.Pass through a sieve to another pot.
- Add in a tablespoon of light soy sauce to season.
Sweet and Savory beef
- Cut thinly sliced beef into 2 inches long.
- Heat your frying pan on medium, and the beef goes in.Loosen the meat while cooking, add in sugar.
- Continue cooking and add in Sake.Give the beef a nice stir, cook until half has cooked, add in soy sauce.
- Cook until just heated through, and there is no pink meat remains.Transfer to a container and set aside until used.
Preparing the other ingredients
- Cut the scallion diagonally so that you can easily pick up with your chopsticks with your Udon noodles.
Assemble
- Today, I use a frozen Udon noodle, which can be cook in the microwave.Pour in and out the boiling water to warm up your bowl.If you don't want your Udon too too hot, skip this process.Put in your reheated Udon noodles in, and pour over the delicious Dashi broth.I always stir it like this to make Dashi go through the noodles.Put the savory and sweet beef as much as you want, and topped with scallion.