Beef Udon

• porties: 2 servings
• actieve tijd: 10 minutes
• totale tijd: 25 minutes

Ingrediënten

2½ cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

1½ Tbsp soy sauce

1 Tbsp mirin

1 tsp sugar

⅛ tsp Diamond Crystal kosher salt

½ Tokyo negi (naga negi; long green onion) (white part only; or use 2 green onions) 2

1 green onion/scallion (for topping)

4 sprigs mitsuba (Japanese parsley) (optional; for garnish)

6–8 oz thinly sliced beef (such as ribeye) (or learn how to slice meat thinly at home)

4 slices narutomaki (fish cakes) (optional)

1 Tbsp neutral oil

2 tsp sugar

1 Tbsp soy sauce

2 servings udon noodles (1.1 lb/500 g frozen or parboiled udon noodles; 6.3 oz/180 g dry udon noodles) 1.1 500 6.3 180

shichimi togarashi (Japanese seven spice) (optional)

⅓ cup mentsuyu (concentrated noodle soup base)

2⅓ cups water

1 Tbsp mirin

Instructies

Gather all the ingredients. Bring a large pot of water to a boil for the udon noodles. Once boiling, keep it covered on low heat until you‘re ready to heat the noodles.

To Make the Broth from Scratch

First, make 2½ cups dashi (Japanese soup stock) of your choice. (To make a quick broth with mentsuyu noodle soup base, see the instructions at the end of the recipe.) Here, I‘ll show you how to make a quick dashi using a dashi packet (you can find it on Amazon). In a medium saucepan, add 2½ cups or 600 ml water and 1 dashi packet. Bring it to a boil over medium heat.

Simmer for 2–3 minutes. Then, squeeze the liquid from the dashi packet and discard the packet.

Season the dashi with 1½ Tbsp soy sauce, 1 Tbsp mirin, 1 tsp sugar, and ⅛ tsp Diamond Crystal kosher salt and mix it all together. Cover the pot with a lid to keep it hot and prevent evaporation. Turn off the heat and set aside.

To Prepare the Ingredients

Cut the white part of ½ Tokyo negi (naga negi; long green onion) diagonally into ½-inch (1.3-cm) slices. Set aside.

Thinly slice the leaves and tender stems of 4 sprigs mitsuba (Japanese parsley)(optional).

Cut 1 green onion/scallion into thin slices. Transfer the green onion slices and optional mitsuba to a small plate or bowl for topping the soup later.

Diagonally cut 4 slices narutomaki (fish cakes) (optional). Then, cut 6–8 oz thinly sliced beef (such as ribeye) in half to about 1½–2 inches (3.8–5 cm) wide.

To Cook the Beef

Heat the frying pan on medium heat. When it‘s hot, add 1 Tbsp neutral oil and the Tokyo negi.

Sauté the negi until golden brown and tender. Then, add the thinly sliced beef and cook until it‘s no longer pink.

Add 2 tsp sugar and 1 Tbsp soy sauce.

Stir-fry the meat until it is well coated with the seasoning. Remove from the heat.

To Boil the Udon Noodles

Cook 2 servings udon noodles in boiling water according to the package instructions. For frozen udon noodles, boil from frozen for 1 minute to reheat.

To Serve

Divide the drained udon noodles into individual serving bowls and pour the hot broth to cover.

Place the stir-fried beef, narutomaki, green onions, and mitsuba on top. If you like it spicy, sprinkle shichimi togarashi (Japanese seven spice) on top. Enjoy!

To Store

You can keep the stir-fried beef, udon noodles, and broth separately in airtight containers and store them in the refrigerator for up to 3 days.

To Make the Broth with Mentsuyu (Optional)

In a medium saucepan, combine ⅓ cup mentsuyu (concentrated noodle soup base), 2⅓ cups water, and 1 Tbsp mirin and mix well. Bring the mixture to a gentle simmer over medium heat. Cover with a lid and turn off the heat. The udon broth is now ready to use.

Voedingswaarde

• Calorieën: 579 kcal
• Totale vet: 23 g
• Verzadigd vet: 8 g
• Onverzadigd vet: 14 g
• Transvet: 1 g
• Cholesterol: 72 mg
• Natrium: 976 mg
• Totale koolhydraten: 59 g
• Voedingsvezels: 4 g
• Totale suikers: 7 g
• Eiwit: 32 g