Japanese · 40 min · serves 4

Niku Udon (Beef Udon Noodle Bowl)

Kept by The Bhook kitchen

Ingredients

• 400 g udon noodles (fresh or frozen)
• 250 g thinly sliced beef (any tender cut)
• 1 onion
• 1.2 l dashi stock (can use instant powder)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 2 tbsp sake
• 2 spring onions

Method

1. Slice the onion into thin wedges, and the spring onions into fine rounds.
2. Bring a large pot of water to a boil. Add the udon noodles and cook for 2-3 min (or until just tender if using dried). Drain, rinse under cold water, and set aside.
3. In another pot, combine the dashi, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp sugar. Bring just to a simmer; you should smell a savory, brothy aroma.
4. Meanwhile, heat a frying pan on medium. Add the beef, sliced onion, and the remaining soy sauce, mirin, and sake. Stir gently until the beef turns brown and onions soften.
5. Divide the noodles into bowls. Pour the hot dashi broth over.
6. Top with the beef-onion mixture and a scatter of spring onions. The bowl should smell sweet-salty and a little smoky.

Don’t overcook the beef; it should just lose its pink and stay tender.