Niku Udon
A delicious Japanese comfort food, and one of my favorite ways of enjoying udon. And it's actually surprisingly simple to make. Many Japanese dishes have a complex flavor but with few exceptions they're really just the same base ingredients: sake, mirin, sugar, soy sauce, dashi, miso, ginger, garlic, scallions. Once you have those ingredients, you can make the majority of Japanese dishes. Consider making your own udon noodles if you're feeling ambitious.
Active Time: 20 min
Total Time: 30 min
Ingredients
For the beef:
> beef (1/2 lb, thinly sliced)
> sake (1.5 tbsp)
> sugar (1.5 tbsp)
> soy sauce (1.5 tbsp)
> ginger (just a touch, grated)
Eveyrthing else:
> udon noodles (1 lb)
> dashi (3 cups)
> mirin (2.5 tbsp)
> soy sauce (2.5 tbsp)
> green onions (thinly sliced)
> Japanese chili pepper
Instructions
1. Slice the beef as thinly as possible, into roughly 1-inch pieces. Marinade the beef with sake, sugar, soy sauce, and ginger. Mix thoroughly and let marinade for at least 10 minutes.
2. In a skillet or large pan with no oil, cook the beef over high heat for about 4-5 minutes, or until fully cooked and slightly caramelized. Stir/flip frequently and drain any excess marinade from the pan during the process. Do not overcrowd the pan; work in batches if necessary.
3. Prepare the soup base by adding dashi, mirin, and soy sauce. Bring up to a boil and cook the udon noodles until heated through.
4. Divide the noodles + broth into two large serving bowls. Top with beef, scallions, and Japanese chili pepper.
Notes/Tips:
> I would strongly recommend using the beef sukiyaki (or otherwise thinly sliced beef slices) that you can purchase from Asian supermarkets. It'll give a much nicer texture for the beef. If cutting yourself, consider putting your beef in the freezer for 30-40 minutes prior to cutting.
> Store-bought udon tends to be relatively soft and lacks the chewy texture, which is definitely an argument for making your own udon noodles if you're feeling ambitious. If using prepared udon noodles, cook it for as little time as possible: just enough to separate the noodles and heat everything through. The noodles are already soft and the hot broth will continue to cook them.
> Similarly, consider making your own dashi with kombu and shaved bonito. For the exact recipe, see https://www.google.com/url?q=https://tarasmulticulturaltable.com/niku-udon-japanese-meat-udon/&source=gmail&ust=1638975344758000&usg=AOvVaw1JeykLEgT1ddjac_L98z3L.
> Another suggestion from the aforementioned link is to use Usukuchi soy sauce, which is similar in sodium but lighter in color, which makes for a lighter, more pale, and visually appealing soup color.