Niku Udon (Beef Udon)
Indulge in the rich and flavorful experience of Niku Udon. The combination of bonito dashi and beef creates an abundance of umami, making it irresistibly delightful.
Ingredients
- 2 servings udon noodles (frozen, fresh, dried, or pre-cooked)
- 5.3 oz. (150g) thinly sliced beef
- 2 green onions / scallions
Bonito Dashi (Udon Broth):
- 3 cups (720ml) water
- 1 ⅓ cups (0.51oz./15g) bonito flakes (katsuobushi)
Seasonings:
- 1 Tbsp mirin
- 1 tsp sugar
- 3 Tbsp light soy sauce (regular soy sauce can be substituted)
Instructions
- Put water in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 6 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Bonito dashi is ready.
- Cut the sliced beef into 2 inch (5cm) wide pieces. Thinly slice the green onions.
- Return the bonito dashi to the pot, add the seasonings (mirin, sugar, and light soy sauce), and bring it to a boil.
- When using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 1000W for about 4 minutes (about 2 minutes for 1 serving of udon noodles).When using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions and drain in a colander.
- Put the beef in the pot and simmer over low heat, skimming off the scum, until the beef changes color.
- Place the udon noodles in each bowl and pour the liquid mixture (udon soup) with the beef over them. Loosen the udon noodles with chopsticks and then top with green onions.
Notes
- You can store it in the refrigerator for up to 3 days. However, it is recommended to combine the udon noodles with the udon soup just before eating because once cooked, the udon noodles lose their firmness.
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