If you haven’t tried udon noodles then you are missing a lot on life, the texture on these noodles is something to be reckoned. Bouncy, chewy and soft its one addictive noodle unique to most. Usually served on simple soup dishes, it’s so good it does not need fancy ingredients at all, it can be enjoyed just with a simple broth of a good dashi stock or with additional toppings like our post today with some beef.
I had my fair share on trying out different establishments in most of the countries I visited and for me nothing still beats the ones I tried in Hawaii, really unforgettable. I also have some bad experiences so it really all boils down to the quality of noodles. So, if you are making one at home from experience the best ones are the frozen ones or the dried ones, the pre-packaged soft ones are not chewy at all, at least for the ones I tried. How about you do you have a preferred udon brand?
- 1 litre water
- 1 large piece of kombu, roughly 15 grams
- 1½ cups packed bonito flakes (katsuobushi)
- ½ cup Japanese soy sauce (Yamasa)
- ½ cup mirin
- 500 g dried udon noodles
- 300 g fatty beef steak, thinly sliced or sukiyaki beef
- 2 tbsp Japanese soy sauce (Yamasa)
- 1 tsp brown sugar
- 2 stalks spring onions, chopped
- shichimi togarashi
- Pour water into a soup pot then soak the kombu for 20 minutes.
- Place on a stove top on high heat then bring it to a boil. Once it starts boiling remove the kombu.
- Add the bonito flakes, simmer for 10 minutes. Using a fine mesh sieve, strain the liquid and discard any solids.
- Pour the strained liquid on another pot the add the soy sauce and mirin, bring it to a boil then simmer.
- In a pan add small amount of oil the cook the beef slices, add the two tablespoons of soy sauce and sugar then set it aside.
- Prepare udon noodles according to packet instructions. Once cooked divide into 4 different bowls.
- Pour hot soup then top with cooked beef slices and spring onion then serve.