Sunday, November 16, 2014

Niku-udon (Beef Noodle Soup)

This is by far the easiest and most tasty way I've discovered to make this. Serves 3-4.

Prepare in advance 900 ml of chicken broth like I described here.

The meat can also be prepared in advance, if you want.

Cook in a heavy pan:

300 grams thinly sliced beef
2 T mirin
2 T soy sauce
2 T sake
2 T light brown sugar
4 T water

When cooked, turn off the stove. Heat up the chicken broth and pour all the liquid from the beef into the broth.

Cook udon noodles according to package instructions. Drain and rinse. Don't overcook; being in the hot soup will continue to cook the noodles a bit.

Place noodles in bowls. Top with a little meat. Ladle on the soup, then add chopped green onions (negi). Serve with Seven Pepper Spice and garlic paste.

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