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Servings:

Beef Udon (Niku Udon)

Hot broth, udon noodles and caramelized beef and caramelized scallions and voilà – culinary heaven has been reached!

Total Time

4hr 30min

5.0

1 Rating

Author: Chef's Opinion

Servings:

Ingredients

•

1 lb

Flat Iron Steak , trimmed

or Strip Steak

•

4 Tbsp

Mirin

•

2 Tbsp

Soy Sauce

•

3 Tbsp

Granulated Sugar

•

4 cups

Dashi Moto Soup Stock Base

•

2 stalks

Scallions

•

1 Tbsp

Peanut Oil

•

to taste

Udon Noodles , cooked

•

to taste

Togarashi Chili

(optional)

•

to taste

Scallions , finely sliced

Cooking Instructions

Lightly freeze, to be able to easily cut into very thin slices, Flat Iron Steak (1 lb) .

Combine the beef with Mirin (2 Tbsp) , Soy Sauce (1 Tbsp) and Granulated Sugar (2 Tbsp) . Marinate for 4 hours.

Meanwhile, heat Dashi Moto Soup Stock Base (4 cups) with Soy Sauce (1 Tbsp) , Granulated Sugar (1 Tbsp) and Mirin (2 Tbsp) . Bring to a simmer then remove from the heat.

In a separate pan, sauté 2 stalks of on the bias cut Scallions (2 stalks) in Peanut Oil (1 Tbsp) until they start to caramelize.

Add the beef and sauté over very high heat until the liquid has evaporated.

When the meat is nicely browned, remove from the heat.

Add the fresh-cooked Udon Noodles (to taste) to the broth, check and adjust your seasoning, – if necessary, add Togarashi Chili (to taste) for some extra heat.

Add the udon with the broth to a deep serving dish, top with the beef, sprinkle with Scallions (to taste) .

Author's Notes

Makes two main courses or six appetizers.

Nutrition Per Serving

CALORIES

1451

FAT

31.0 g

PROTEIN

236.5 g

CARBS

33.7 g