Beef Udon
One of the biggest perks of living in the South Bay is having access to some of the best Japanese food in SoCal. My favorite dishes tend to be on the more simplistic side with a delicate complexity and this quick udon is a good example of that.
Cooking Method
Stovetop
Time
π
Recipe
Ingredients (3 Servings)
1/2-3/4 LB THINLY SLICED BEEF
3 SERVINGS FROZEN UDON NOODLES
2 TBSP SOY SAUCE
2 TSP SUGAR HANDFUL OF FROZEN FISH CAKE (optional)
VEGETABLE OIL
4 GREEN ONIONS, CHOPPED
βBroth
4 CUPS WATER
1/2 CUP DRIED ANCHOVIES
1 (2X2 IN) PIECE OF DRIED SEAWEED (DASIMA/KOMBU)
2 TBSP SOY SAUCE
2 TSP SUGAR
2 TBSP MIRIN
1/2 TSP SALT
Instructions
Prepare the broth by adding water in a pot along with anchovies and dried seaweed in a soup strainer. Boil on medium for 15 minutes. Turn off heat and add frozen fishcake and soy sauce, sugar, mirin and salt. Stir and let sit for 5 minutes.
While the broth is cooking, cook the udon noodles according to the instructions on the package. Drain and set aside in serving bowls.
In a separate pan, take the white parts of the green onion and cook on a pan with some oil until fragrant. Add beef and cook through. When the meat is fully browned, add sugar and soy sauce and stir until combined.
Place meat on udon noodles in bowl. Add fish cake if using, then divide broth evenly. Top with green onion and serve with Shichimi Togarashi (Japanese Seven Spice).
Process
