A trip to Japan had us hooked on beef udon. We ate to our heart's content and somehow still lost weight on the trip. After pigging out during Chinese New Year, we went on the udon 'diet' for a week. I was happy this is an easy one-pot meal to prepare after work, and the husband was delighted at warm noodle soup on cold winter night.
Ingredients:
1 lb beef, thinly sliced
1 scallion, chopped
marinade:
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
1 tbsp sugar
broth: * for 2 servings
2 cups water
2 tsp dashi powder (dehydrated kelp & fish stock)
1 tbsp mirin
1 tbsp soy sauce
2 pack frozen udon
recommended sides:
crispy hash browns
poached eggs
croquettes
Instruction:
Whisk marinade ingredients together; rub thinly sliced beef in marinade and let it sit for 5~10 minutes. Stir fry the scallion until lightly browned. Add the beef and cook on medium high, until meat is no longer red and surface is slightly charred; about 4~6 minutes. Remove the beef & add 2 cups of water to the pan, then add dashi powder, mirin, and soy sauce. Bring to a boil, and add frozen udon to broth. Cook noodles for a minute and half. Assemble together noodle, broth, & beef; top with chopped scallions and toasted sesame. Add a poached egg if you like. Also great with any crispy sides, like hash browns, croquettes, or tempura vegetables.
**Note: 1 lb of beef is enough for 4 servings, & keeps well as leftover. Double the broth & noodles if you're making dinner for 4. I'm making dinner for 2, so I keep the noodles frozen until just before we eat. Noodles don't keep texture well as leftover & should be enjoyed right after cooked.
Video Instruction:
Enjoy!
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