Niku Udon with Onsen Tamago Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Bring water to a boil in a heavy pot, then take it off the heat and add the cold eggs. Cover and let them sit for 15 minutes, then remove and set aside.
2. Cut the beef into large pieces. Thinly slice the onion and cut the ginger into thin matchsticks. Heat oil in a frying pan over medium heat and add the beef. Once it changes colour, add the ginger and onion and cook until softened.
3. Add sugar, soy sauce, mirin, sake and water to the pan. Cook for 2–3 minutes, then let the mixture cool in the pan.
4. Thinly slice the green onions diagonally and set aside. Bring the dashi to a boil, then add salt, soy sauce, mirin and sake.
5. Add the udon to the broth and simmer for 2–3 minutes. If the udon is frozen, simmer a couple of minutes longer.
6. Divide the noodles and broth among bowls. Top each with the beef and green onions, crack an egg into each bowl, and sprinkle with shichimi if desired.

Summarized from Japanese Cooking 101's video. Watch it for the details.

More recipes with

OnionEggGingerScallionBeefUdon noodle