Saucepan@saucepan · Shared this recipeFollowJapanese · sauceBeef Udon Noodle Soup (Niku Udon)A Japanese beef and onion udon noodle soup simmered in dashi stock and topped with scallions.total30 minprep5 mincook25 minservings2Original recipe on thewoksoflife.comKeep this recipeAdd a copy of Beef Udon Noodle Soup (Niku Udon) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings4 cup water ), (plus more for boiling noodles; alternatively, use 4 cups prepared dashi stock1.5 tbsp instant dashi powder ), (if not using prepared dashi stock1 tbsp neutral oil1 medium yellow onion ), (thinly sliced8 oz very thinly sliced beef ), (fatty beef chuck or ribeye for hot pot/shabu shabu1 tsp sugar2 tbsp mirin ), (divided1 tbsp soy sauce ), (divided1 tsp oyster sauce14 oz fresh or frozen udon noodles ), (or 7 ounces dried udon noodles2 scallions ), (finely choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Prepare your dashi stock by bringing 4 cups of water to a simmer in a medium pot and adding the dashi powder. Keep covered at a low simmer. If using prepared dashi stock, you may need to add salt to taste. Bring a separate pot of water to a boil for the noodles.2Step 2: Heat the neutral oil in a large skillet over medium high heat, and cook the sliced onions for about 8 minutes, stirring often. Add the beef and sugar, and cook until the beef is slightly browned. Add 1 tablespoon mirin, ½ tablespoon soy sauce, the oyster sauce, and ½ cup of the dashi stock. Bring to a simmer, and cook for about 10 minutes to reduce the stock to a thin sauce.3Step 3: Meanwhile, to the remaining dashi stock in the pot, add the remaining 1 tablespoon mirin and ½ tablespoon soy sauce. Add the noodles to the boiling water, and cook according to package instructions. Divide the noodles and dashi stock amongst 2 bowls. Top each bowl with half of the beef mixture and scallions. Serve immediately.getsaucepan.com/r/364cba3e-a93e-493f-a8d9-743020ecea84 · Original: https://thewoksoflife.com/beef-udon/
