BEEF UDON

Beef Udon image

Make and share this Beef Udon recipe from Food.com.

Provided by Jen in Victoria

Categories Japanese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

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Ingredients

1 tablespoon oil
1 japanese leek, sliced diagonally
1 lb thinly sliced beef (ribeye or top sirloin)
3 (200 g) packages udon noodles
2 tablespoons soy sauce
1 1/2 tablespoons sugar
5 cups dashi
2 1/2 tablespoons soy sauce
2 1/2 tablespoons mirin
2 teaspoons granulated sugar (optional)
1 pinch kosher salt
1 fish cake, sliced (narutomaki)
2 green onions
1 pinch shichimi togarashi (Japanese seven spice)
2 hard-boiled eggs, cut in half
2 tablespoons wakame seaweed
1 cup spinach, julienned

Steps:

In a medium saucepan, add dashi, soy sauce and sugar; bring it to a boil.
Taste the soup and adjust the taste with Kosher salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat.
Bring a big pot of water to a boil. Once boiling, cook the frozen udon for 1 minute. Loosen up the noodles once they start to separate.
Once the udon is done cooking, use fine sieve to drain water and transfer to serving bowls.
While cooking udon, you can start heating the large frying pan. Once it's heated, add oil and cook the leek until tender.
Add the meat and brown all sides. Don't move the meat around until it's nicely seared.
Add sugar and soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat.
By this time, the noodle should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles.
Place the narutomaki (fish cake) and garnish with remaining toppings. If you like it spicy, sprinkle Shichimi Togarashi (Japanese 7 spice).

Nutrition Facts : Calories 1420.5, Fat 87.9, SaturatedFat 34.9, Cholesterol 205.6, Sodium 4057.2, Carbohydrate 121.8, Fiber 7.4, Sugar 6.6, Protein 32.4