Udon is a type of Japanese noodle. It’s made out of wheat, and it’s known for its springy and Q texture. It’s one of my daughter’s and mine’ favorite noodles. Today I’d to show you my family’s favorite way to make udon, beef udon noodle soup. And it’s about to become your family’s favorite too!
For the Kombu and Bonito Dashi (Awase Dashi):
1/2 oz dried kelp (kombu)
1 cup dried bonito flakes (katsuobushi)
4 cups water
For the seasoning:
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sugar
Salt to taste
For the beef:
1 tablespoon vegetable oil
3 stalk scallions, the white part, sliced diagonally into 1/2-inch pieces (use naga negi or Japanese long onion if it’s available in your local markets)
1/2 pound thinly sliced beef (I used ribeye sukiyaki meat)
1 teaspoon sugar
1 tablespoon soy sauce
2 packages udon noodles (frozen)
1/2 stick fish cake, thinly sliced diagonally (narutomaki)
3 stalks scallions, chopped, the green part
1/2 cup cilantro, chopped (use mitsuba if it’s available in your local markets)
Pinch of seven-flavor chili pepper (Shichimi togarashi) (optional)
To make the Kombu and Bonito Dashi: fist, clean the dried kelp with a damp cloth.
Then, in a pot, add 4 cups of water and add the dried kelp. Let it sit for 2 to 3 hours at room temperature or overnight in a refrigerator.
Turn on medium-low heat, and slowly bring to a low simmer for about 10 minutes. Skim off any forms. Remove dried kelp.
Turn on high heat and bring to a boil, and turn off the heat immediately. Add the bonito flakes. Wait until the bonito flakes settle in the bottom, for about 5 minutes. Strain the bonito flakes.
To make the soup: pour the dashi in a pot. Add the soy sauce, mirin, sugar, and a pinch of salt in the dashi. Mix well. Bring to a boil. Turn to the lowest heat and simmer it.
To prepare the ingredients: first, diagonally slice the fish cake into thin slices. Then, divide the scallions into the white and green parts. Diagonally slice the white part into 1/2-inch pieces. And chop the green part of the scallions. Chop the cilantro.
To boil the udon: bring water to a boil in a large pot. Transfer in the frozen udon, and boil on high heat until it is separated for about 1 minute. Rinse it in running water to stop it from continue cooking.
To sauté the beef: In a pan, add the vegetable oil, then transfer in the white part of scallions and stir-fry until the aroma comes out for about 1 minute. Add the beef slices and stir-fry for about 1 minute. Then add the sugar and soy sauce. Cook until well done for another minute.
Serve the udon in a bowl. Pour in the soup. Add the beef, fish cake, scallions, and cilantro on top.