Udon might seem difficult to cook with on the first try - but it’s actually very easy! Once you’ve learnt how to make this beef udon, you can use the soup base with any other udon you make (or soba for that matter)! And if you end up with too much meat, store it in the fridge and just have it on rice!
Skip to:
0:00 - Intro
1:05 - Preparation
1:50 - Cooking the meat
3:25 - Making the soup
5:27 - How to serve
5:39 - Taste test
6:57 - A note to my subscribers
Ingredients for this flavourful beef udon:
For the beef:
Ginger (cut into thin strips/julienned - minced makes weird cubes of ginger in your mouth!) 1 inch
Beef (cut into thin strips) 340g
Soy sauce 2 tbsp
Mirin 2 tbsp
Cooking sake 2 tbsp
Sugar 2 tbsp
For the soup:
Udon (thick and refridgerated if you can) 3 portions
Hon dashi 5g
Kombu dashi 8g
Soy sauce 1.5 tbsp
Mirin 1.5 tbsp
Water 800ml
Toppings:
Spring onion, finely sliced
Shichimi
How to make this beef udon
1. Finely slice your spring onions and julienne your peeled ginger.
2. Cut the beef into thin, bite-sized pieces if necessary.
3. Make the beef sauce by adding soy sauce, mirin, and sake together.
4. Add just shy of a tablespoon of oil to a pan, then add your ginger.
5. Once the ginger has softened a bit, add your beef
6. Add your sauce and sugar to the beef, and mix until the beef has just browned and the sauce is slightly thicker. 1-2 minutes. (Do not overcook unless you want chewy beef!)
7. In a separate pot, add your dashi powders, soy sauce, mirin, and water.
8. Once simmering, add your udon and cook to packet instructions.
9. Combine everything in a bowl with your toppings, and enjoy!
If you make this, tag me on Instagram! [ Ссылка ]
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Beef udon is called niku udon in Japanese, and niku simply means "meat"!
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DISCLAIMER
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