Beef Udon

Beef Udon


2 Servings

  • 8 ounces sliced beef short ribs

  • 2 servings udon noodles

  • [For udon soup] 1 packet Kayanoya Original Dashi Stock Powder

  • [For udon soup] 3 1/2 cups water

  • [For udon soup] 1 tablespoon sake

  • [For udon soup] 1 tablespoon mirin (sweet rice wine)

  • [For udon soup] 1 1/2 tablespoons soy sauce

  • [For sauce] 1 tablespoon sake

  • [For sauce] 1 tablespoon mirin

  • [For sauce] 1 tablespoon soy sauce

  • [For sauce] 1 tablespoon sugar

  • [For sauce] 4 teaspoons ginger

  • [For sauce] 1 tablespoon salad oil

  • [Garnish] 1 boiled egg

  • [Garnish] Desired amount of green onion

  • 1

    Put packet of Kayanoya Original Dashi Stock Powder and water in a pan and bring to a full boil. Turn to medium heat and boil for an additional 2-3 minutes. Remove the dashi packet and add sake, mirin, and soy sauce.

  • 2

    Place salad oil and thinly sliced ginger into a frying pan and fry on low heat until the aroma is strong. Add beef and brown. Add sauce ingredients and simmer.

  • 3

    Put boiled udon into a bowl, add soup and beef, and garnish with boiled egg and green onion.

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