Beef Udon

Serves: 3

Prep Time: 20 mins

Cook Time: 20 mins

Thick and chewy udon noodles served in a rich broth and topped with marinated beef is a great dish to ring in the colder weather with.

Ingredients

Beef

1 lb beef (any cut, thinly sliced for hot pot)

4 tbs soy sauce

4 tbs mirin

4 tsp oyster sauce

2 tsp light brown sugar

2 tsp ginger paste

A little more than ¾ cup water

1 white onion, thinly sliced

2 tsp salt

Broth

Dashi (2 packets with 5 cups water)

2 tbsp soy sauce

2 tbsp mirin

2 tsp light brown sugar

Assembly

2 tsp vegetable oil

4 portions of udon noodles

Chopped green onion, to garnish

Shichimi togarashi, to garnish

Instructions

Beef

1. Add the thinly sliced beef to a large mixing bowl with soy sauce, mirin, oyster sauce, sugar, ginger paste and water. Set aside to marinate while you prepare the rest of the dish.

2. Thinly slice the onion and put it in a small mixing bowl. Add 2 tsp salt, mix and set aside.

Broth

1. In a medium pot, add 5 cups of water and your instant dashi. Add in soy sauce, mirin and light brown sugar. Mix and bring to a boil to cook out the alcohol (about 2-3 min). Remove from the heat and reheat before serving.

Assembly

1. Cook the udon noodles according to the package, drain and rinse under cold water.

2. Heat a medium pan on medium-high and once the pan is hot, add in a splash of vegetable oil. Then add in the salted onion and fry until soft and translucent.

3. Next add the beef to the pan along without the marinade and fry everything together until the meat is nicely browned and the liquid has mostly evaporated out.

4. Take 3 bowls, add in your noodles, beef and onions and pour the broth over.

5. Sprinkle with a generous handful of green onions and togarashi. Enjoy!