Beef Udon (Niku Udon)
This recipe came from my mom, and she was taught how to cook it by her grandma who ran her small store which sold side dishes in Kyusyu. My mom doesn’t usually scale condiments or ingredients but finds it the perfect taste of the meal after all. I kind of learned the way she cooks but since I started to become a food blogger, I try to scale everything now, in order to make things accurate for the audiences. I think udon is all about dashi and umami, as a Japanese citizen, the taste of dashi makes me feel at home. Beef gives udon a little bit of spice (it is not literally spicy) and makes you want more. I always drink the entire bowl of soup.
Servings: 1
Cost: $
Ingredients
- ¼ Onion
- 100 g Beef
- ½ Thin Fried Tofu Abura age(rectangle)
- ½ tsp Ginger
- 1 tbsp Soy sauce
- 1 tsp Cooking sake
- 1 tsp Mirin Rice wine
- 200 g Udon noodle Frozen udon
- As needed Spring onion
Ingredients of the Soup
- 200 ml Water
- 1 tbsp Cooking sake
- ½ tsp Dashi stock
- ½ tsp Salt
- ½ tsp Soy sauce
Instructions
- Get all the ingredients and condiments.
- The first thing you do is boil water for noodles because it usually takes time for a big amount of water to boil up. While boiling water, you move on to the next step.
- While waiting for the noodle water to boil, boil another water for fried tofu in order to cut off the oil. Cut ingredients. Cut onion into slices, beef into bite-size roughly, and fried tofu into thin rectangles.
- Heat a pan over medium-high heat, and put cooking oil on the pan. First, sauté onion until it gets clear-ish, and add beef. When beef turns a nice color, add ginger and season with the other condiments. Once the water in the pan gets less add fried tofu at the very end. Cook it for a while until the water is almost gone.
- When the water boils up, put the noodles into a pot, and boil for the appropriate time. After boiling the noodles, drain them well with a strainer.
- Boil water for soup, when the water for the soup boils up, add cooking sake, dashi stock, salt, and soy sauce. After it gets boiled again, it is ready to serve.
- Put drained noodles into a bowl put sautéed ingredients in, and pour the soup onto it. Sprinkle spring onion on top.
