肥牛烏冬Beef Udon (Niku Udon)

Prep 5 min·Cook 15 min

1. 1You're here
   Step 1.

   Heat the dashi with the soy, mirin and salt until just simmering. Taste; it should be light but savoury. Keep hot.

   800 ml Dashi (Kombu and Bonito Stock)2 tbsp Japanese soy sauce2 tbsp Mirin½ tsp Salt

2. 2
   Step 2.

   In a frying pan, bring the beef soy, mirin, sugar and water to the boil. Add the onion and cook for 2 minutes.

   2 tbsp Japanese soy sauce1 tbsp Mirin1 tbsp Sugar50 ml Water½ Onion, sliced

   2 min
3. 3
   Step 3.

   Add the beef, separating the slices, and simmer for 2 minutes until just cooked and glossy.

   200 g Thinly sliced beef

   2 minPoach / steep
4. 4
   Step 4.

   Cook the udon in boiling water (frozen: 1 minute; straight-to-wok: loosen in hot water for 1 minute). Drain.

   2 Udon noodles (frozen or straight-to-wok)

   1 minBoil / blanch
5. 5
   Step 5.

   Divide the udon between deep bowls, pour over the hot broth and top with the beef, spring onion and shichimi.

   2 Udon noodles (frozen or straight-to-wok)200 g Thinly sliced beef2 stalks Spring onions, slicedto taste Shichimi togarashi