Easy Beef Sukiyaki Nabe Udon

By Sudachi · 30 min

Ingredients

Instructions

1. If using dry udon, boil the noodles for 3-4 minutes less than the packet time. Drain them in a colander and rinse under fresh water to remove excess starch.
2. Slice the white part of the 30 g Japanese leek diagonally. Heat a small frying pan with 1 tsp cooking oil or beef fat, add the leek and char lightly on both sides. Set aside off the heat.
3. In the pot, combine 500 ml dashi, 75 ml soy sauce, 75 ml mirin and 1 tbsp brown sugar. Add the 30 g carrot and bring to a boil, then simmer gently for 1-2 minutes.
4. Add the charred leek, 150 g thinly sliced beef, 2 shiitake (stems trimmed), 50 g chrysanthemum greens, 150 g cubed firm tofu and the parboiled udon. Cover and cook over medium heat for 3 minutes.
5. Eat straight from the pot or divide into portions. Serve each with 1 tsp red pickled ginger and, if you like, a raw whisked egg for dipping.

Summarized from Sudachi's video. Watch it for the details.

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