KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
For four servings:
For the broth
2 1/2 cups dashi
1/4 cup soy sauce
2 tablespoons mirin
1/2 teaspoon salt
For the beef
300 grams shaved beef (about 2/3 pounds), sliced into bite-sized strips
1 medium onion (about 200 grams or 1/2 pound), thinly sliced lengthwise
1/2 cup water
1/4 cup sake
2 tablespoons soy sauce
2 tablespoons sugar
For the udon noodles
4 bricks fresh-frozen udon or equivalent dry udon
shichimi togarashi, to taste
To prepare the broth, combine the dashi, soy sauce, mirin and salt in a medium saucepan and bring to a boil over high heat. As soon as the liquid boils, remove from heat and set aside.
To prepare the beef, add the beef, onion, water, sake, soy sauce and sugar to a medium saucepan and bring to a boil over high heat. When the liquid boils, reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until the beef and onions are tender and most of the liquid evaporates (you want a little liquid left).
Prepare the udon noodles following package instructions. While the udon cooks, reheat the broth as necessary.
To assemble, add noodles to a bowl, top with the beef, and pour in the broth. Accent with shichimi togarashi. Serve immediately.
|
1st Keep
 cookiemilk
|
Comments