Beef Udon

Submitted by Jen in Victoria

"Delicious and comforting. From justonecookbook.com"

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 4

ingredients

• 1 tablespoon oil
• 1 japanese leek, sliced diagonally
• 1 lb thinly sliced beef (ribeye or top sirloin)
• 3 (200 g) packages udon noodles

• For Beef

• 2 tablespoons soy sauce
• 1 1⁄2 tablespoons sugar

• For Soup

• 5 cups dashi
• 2 1⁄2 tablespoons soy sauce
• 2 1⁄2 tablespoons mirin
• 2 teaspoons granulated sugar (optional)
• 1 pinch kosher salt

• Toppings

• 1 fish cake, sliced (narutomaki)
• 2 green onions
• 1 pinch shichimi togarashi (Japanese seven spice)
• 2 hard-boiled eggs, cut in half
• 2 tablespoons wakame seaweed
• 1 cup spinach, julienned

directions

1. In a medium saucepan, add dashi, soy sauce and sugar; bring it to a boil.
2. Taste the soup and adjust the taste with Kosher salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat.
3. Bring a big pot of water to a boil. Once boiling, cook the frozen udon for 1 minute. Loosen up the noodles once they start to separate.
4. Once the udon is done cooking, use fine sieve to drain water and transfer to serving bowls.
5. While cooking udon, you can start heating the large frying pan. Once it’s heated, add oil and cook the leek until tender.
6. Add the meat and brown all sides. Don’t move the meat around until it’s nicely seared.
7. Add sugar and soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat.
8. By this time, the noodle should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles.
9. Place the narutomaki (fish cake) and garnish with remaining toppings. If you like it spicy, sprinkle Shichimi Togarashi (Japanese 7 spice).