How To Make Beef Udon (Recipe) 肉うどんの作り方（レシピ）

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Bring a large pot of water to a boil for the udon, then keep it covered on low heat.
2. Simmer 2½ cups (600 ml) water with a dashi packet over medium heat for 2–3 minutes. Squeeze and discard the packet. Season with 1½ Tbsp soy sauce, 1 Tbsp mirin, 1 tsp sugar and ⅛ tsp Diamond Crystal kosher salt. Cover, turn off the heat and set aside.
3. Cut the white part of ½ Tokyo negi diagonally into ½-inch (1.3 cm) slices. Thinly slice the leaves and tender stems of 4 sprigs mitsuba, if using. Thinly slice 1 green onion and set the green onion and mitsuba aside for topping.
4. Diagonally cut 4 slices narutomaki, if using. Cut 6–8 oz thinly sliced beef in half to about 1½–2 inches (3.8–5 cm) wide.
5. Heat a frying pan over medium heat. Add 1 Tbsp neutral oil and the negi, and sauté until golden brown and tender. Add the beef and cook until no longer pink.
6. Add 2 tsp sugar and 1 Tbsp soy sauce, and stir-fry until the meat is well coated. Remove from heat.
7. Cook 2 servings of udon in boiling water according to package directions; frozen udon needs 1 minute from frozen. Drain.
8. Divide the noodles among bowls, pour over the hot broth, and top with the beef, narutomaki, green onions and mitsuba. Add shichimi togarashi if you like it spicy.

Summarized from Just One Cookbook's video. Watch it for the details.

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