Udon noodles with sweet and savoury beef recipe
A simple sweet and savoury beef served in a dashi broth with udon noodles.
Ingredients
For the dashi- 1.4 l water
- 14 g kombu seaweed
- 14 g katsuobushi (dried bonito flakes)
- 320 g dried udon noodles, or 4 packets pre-cooked udon
- 1 spring onion, finely chopped
- 400 g beef, ideally a well-marbled cut, sliced
- 2 tbsp soy sauce
- 1 tbsp raw (demerara) sugar
- 2 tbsp mirin
- 200 ml dashi (see steps 1-3 and dashi ingredients)
- 1.2 l dashi (see steps 1-3 and dashi ingredients)
- 3 tbsp mirin
- 3 tbsp soy sauce
- 1 tsp salt
- 2 tbsp sake
Details
- Cuisine: Japanese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- First, make the dashi. Place the water in a saucepan. Cut the kombu into 2 pieces and add to the water, then leave to soak for at least 30 minutes in the refrigerator. You can do this the night before or a few hours ahead of time.
- Heat the water on a low heat until it just comes to a simmer, about 15 minutes. Don’t let it boil, or the seaweed flavour will be too strong. Take out the kombu just before the stock comes to the boil and add the katsuobushi all at once.
- Bring to the boil on a medium heat, then turn off the heat immediately. Let it infuse for 10 minutes. Strain the dashi into a bowl. Let the dashi drip through, pressing lightly.
- For the beef, cut the beef slices into 3cm strips. Place the beef, soy sauce, sugar and mirin in a saucepan. Sauté, stirring regularly, over a low to medium heat. Add the dashi and let it simmer on a low heat for 5 minutes.
- To make the soup, put all the ingredients in a saucepan and bring to the boil.
- Cook the noodles according to the instructions on the packet. Drain the noodles and divide between four bowls. Pour the soup over the noodles. Top with the beef, garnish with the spring onion and serve immediately.
Tokyo Cult Recipes by Maori Murota (Murdoch Books, £20.00). Photography by Akiko Ida and Pierre Javelle.
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