Niku Udon

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 50 minutes

食材

1 quart water, at room temperature

1 large pieces of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed

1 1/2 cups packed katsuobushi (dried bonito flakes)

1/2 cup plus 2 tablespoons Japanese soy sauce

1/2 cup mirin

8 ounces beef, very thinly sliced

1/2 cup firm tofu, cut into 1/4-inch cubes

2 scallions, ends trimmed, chopped into 1-inch pieces

1 pound dried udon noodles

1/2 cup watercress

步驟

Fill a large pot halfway up with water and bring to a boil.

For the udon broth: Pour water into a medium-sized saucepan. Add the kombu, and let it soak for 20 minutes. Then turn heat to high. When it comes to a boil, immediately remove the kombu with a pair of tongs, and reduce the heat to low. Add the katsuobushi and stir gently. Simmer for 10 minutes. Turn off the heat, and then strain the liquid through a fine-mesh sieve. Discard the katsuobushi.

Pour the strained liquid back into the medium-sized pot, and add the soy sauce and mirin. Turn heat to medium and bring to a simmer.

For the niku udon: Using a pair of tongs, dip one slice of the beef into the simmering liquid at a time. Cook until no longer pink, five to ten seconds. Transfer beef to a plate and repeat process with remaining slices. Cover slices to keep warm.

Add tofu and scallions to the simmering liquid. Simmer for one minute. Then turn heat to low, and cover.

Cook the udon noodles in the large pot of boiling water according to the directions on the package. Drain in a colander when done and divide the noodles between four bowls.

Divide the broth, tofu, scallions, and beef between the four bowls. Garnish each with watercress.

營養

• 每份大小: 4
• 卡路里: 343 kcal
• 總脂肪: 12 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 0 g
• 膽固醇: 39 mg
• 鈉: 2287 mg
• 總碳水化合物: 34 g
• 膳食纖維: 2 g
• 總糖: 14 g
• 蛋白質: 21 g