AMAZING Beef Udon Nikutama Udon

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Sous vide the eggs at 145°F for 1 hour, then move them to an ice water bath to stop cooking.
2. If making tempura flakes from scratch, heat frying oil to 375°F.
3. Combine tempura powder and water in a bowl.
4. Carefully drop 2–3 tablespoons of batter at a time into the hot oil, moving them in a circle.
5. Fry each batch for about 1 minute until golden and crispy, then lift out with a strainer and drain on paper towel.
6. Repeat with the remaining batter, frying small amounts at a time in a large pot.
7. Combine the beef with the soy sauce, sugar, mirin and sake.
8. Heat oil with the sliced onion in a pan over medium heat and sauté until translucent, about 2–3 minutes.
9. Add the beef mixture and cook until about halfway done, 2–3 minutes.
10. Pour in the dashi and simmer for 4–6 minutes, until the beef is fully cooked and the onion is soft. Remove from heat.
11. Cook the udon according to the package directions, then rinse under cold water for 10 seconds and hot water for 10 seconds. Boil 4 cups of water for the soup.
12. Put the tsuyu in a serving bowl with 2 cups of boiling water, following the bottle's ratio (the creator used 1 part tsuyu to 6 parts water).
13. Add the udon, then top with the beef, tempura flakes, green onions and the egg cracked on top.
14. Sprinkle with shichimi if you like.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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