Never Fail Beef Niku Udon

By Sudachi · 45 min

Ingredients

Instructions

1. Marinate the thinly sliced beef in 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp oyster sauce, 1/2 tsp light brown sugar, 1/2 tsp grated ginger and 3 tbsp water for at least 10 minutes, or until the dashi is ready.
2. Thinly slice 1/4 onion, put it in a bowl, add 1/4 tsp salt and massage it well. Set aside until cooking.
3. Return the 500 ml dashi to a pot and add 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp light brown sugar. Boil for 2 minutes to cook off the alcohol from the mirin, then turn off the heat and keep warm on the stove (reheat if needed).
4. Cook 2 portions of udon noodles according to the package. Drain, rinse with boiling water and divide between serving bowls.
5. Heat a pan over medium. Add 1 tsp beef suet (or substitute fat). Squeeze the salted onion firmly to remove excess liquid, add to the pan and fry until soft.
6. Add the beef with its marinade and fry together until the meat is cooked through. Remove from the heat.
7. Pour the broth into each bowl to about two-thirds full. Top with the beef and onions, then spoon the leftover pan sauce over the top.
8. Garnish with finely chopped green onions and shichimi togarashi if using. Mix well before eating.

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

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