Beef Udon (Niku Udon)

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 lb

Flat Iron Steak , trimmed

or Strip Steak

1/4 cup

Mirin

2 Tbsp

Soy Sauce

3 Tbsp

Granulated Sugar

4 cups

Dashi Moto Soup Stock Base

2 stalks

Scallions

cut on a bias

1 Tbsp

Peanut Oil

to taste

Udon Noodles , cooked

to taste

Togarashi Chili

(optional)

to taste

Scallions , finely sliced

Cooking Instructions

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Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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.

Step 8

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