Niku Udon (Japanese Beef Noodle Soup)

subheading: For the Dashi (see Tips):

20 grams/about 2 (4-inch) squares kombu

20 grams/about 2 cups loosely packed katsuobushi (dried bonito flakes)

subheading: For the Beef:

1 pound thinly shaved beef (see Tips)

1 small yellow onion, thinly sliced

1 bunch scallions, white parts cut into 2-inch segments and halved lengthwise, light green parts thinly sliced at a sharp angle

1 tablespoon granulated sugar

¼ cup sake

2 tablespoons soy sauce

2 tablespoons mirin

subheading: For Serving:

2 tablespoons soy sauce, plus more as needed

3 tablespoons mirin, plus more as needed

1 pound fresh or frozen udon noodles

Shichimi or nanami togarashi, or use your favorite chile powder (optional)

Directions at cooking.nytimes.com

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