Japanese Beef Udon Recipe

Beef Udon (Niku Udon) RecipeTin Japan

WEBAug 4, 2020 · Bring water in a saucepan to a boil and blanch the udon noodles to warm them up. Drain well and transfer to a serving bowl. …

Rating: 5/5(7)
1. Boil udon noodles per the instructions to al-dente. Rinse them in running cold water until the noddles cool down completely, then drain (note 3).
2. Add all the Broth ingredients in a saucepan and bring it to a boil.
3. Put all the Beef Toppings ingredients, except beef, into a skillet and bring it to a boil over medium heat.
4. Bring water in a saucepan to a boil and blanch the udon noodles to warm them up. Drain well and transfer to a serving bowl.

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Beef Udon Noodle Soup (Niku Udon) Sudachi

WEBMay 14, 2020 · Cook 2 portions udon noodles according to the instructions on the packaging. Once cooked, drain the water, wash with boiling water …

1. If you are using dry udon, boil the udon first. (Follow instructions on package) If you're using ready-to-use udon you can skip this first step.
2. First, marinate 150g thinly sliced fatty beef in a bowl with 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp sugar and 1/2 tsp ginger paste. Set aside for 10 minutes.
3. While the meat is marinating, finely slice the 1/4 an onion and put it in a bowl. Add 1/2 tsp salt, mix and set aside until the beef is ready.
4. Add 1 tsp of sesame oil to a pot and heat on medium. Add the marinated beef and salted onion to the pot.

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Niku Udon (Japanese Meat Udon) Tara's Multicultural …

WEBDec 16, 2017 · Stir in the 1/2 cup (118 milliliters) usukuchi soy sauce, mirin, and salt. Once boiling, reduce heat to low until ready to serve. In …

1. In a large pot, combine 8 cups water and kombu. Allow to sit for 30 minutes. After 30 minutes, bring to a boil over medium heat. Remove the kombu pieces and add remaining 2 tablespoons cold water. Stir in the bonito flakes until just combined. Once boiling, reduce to low heat and simmer for 5 minutes. Skim off any foam that develops on the surface. Remove from heat and allow to sit for 15 minutes. Pour through a fine mesh strainer or cheesecloth into a large bowl. Don't squeeze excess liquid from bonito and discard.
2. In a medium bowl, whisk together sake, sugar, 1/4 cup soy sauce, and grated ginger. Add the shaved beef pieces, tossing to coat well. Allow to marinade for 10 minutes.
3. Place a large skillet over medium high heat. Do not add oil. Once heated, add the beef with marinate, spreading out to cover the entire base of pan. Cook, stirring often, until most of marinade has evaporated and meat is browned, about 5 minutes.
4. Return strained dashi (water cooked with kombu and bonito) to cleaned large pot over high heat. Stir in the mirin, 1/2 cup usukuchi soy sauce, and salt. Once boiling, reduce heat to low until ready to serve.

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