Beef Udon (Niku Udon) 肉うどん

justonecookbook.com

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subheading: For the Broth from Scratch:

2½ cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

1½ Tbsp soy sauce

1 Tbsp mirin

1 tsp sugar

⅛ tsp Diamond Crystal kosher salt

subheading: For the Udon Noodle Soup:

½ Tokyo negi (naga negi; long green onion) (white part only; or use 2 green onions)

4 sprigs mitsuba (Japanese parsley) (optional; for topping)

1 green onion/scallion (for topping)

4 slices narutomaki (fish cakes) (optional)

6 to 8 oz thinly sliced beef (chuck or ribeye) (or slice your own meat)

1 Tbsp neutral oil

2 tsp sugar

1 Tbsp soy sauce

2 servings udon noodles ( 1.1 lb/ 500 g frozen or parboiled udon noodles; 6.3 oz/ 180 g dry udon noodles)

subheading: For Serving:

shichimi togarashi (Japanese seven spice) (optional)

subheading: For the Broth with Mentsuyu (Optional):

⅓ cup mentsuyu (concentrated noodle soup base)

2⅓ cups water

1 Tbsp mirin

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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