Niku Udon

Ingredients

• For the udon broth:
• 1 quart water, at room temperature
• 1 large pieces of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed
• 1 1/2 cups packed katsuobushi, dried bonito flakes
• 1/2 cup plus 2 tablespoons Japanese soy sauce
• 1/2 cup mirin
• For for the niku udon:
• 8 ounces beef, very thinly sliced
• 1/2 cup firm tofu, cut into 1/4-inch cubes
• 2 scallions, ends trimmed, chopped into 1-inch pieces
• 1 pound dried udon noodles
• 1/2 cup watercress

Directions

1. Set a large pot of water over high heat, filling it halfway, and bring it to a boil. To make the udon broth, put the water in a medium saucepan, add the kombu, and leave it to steep for 20 minutes. Turn the burner to high. As soon as the liquid boils, lift out the kombu with tongs right away and lower the heat. Stir in the katsuobushi gently, then let the broth simmer for 10 minutes. Take the pan off the heat and pour the liquid through a fine-mesh sieve, throwing away the katsuobushi.
2. Return the strained broth to the medium saucepan, then stir in the soy sauce and mirin. Warm it over medium heat until it reaches a simmer.
3. For the niku udon, use tongs to lower 1 slice of beef at a time into the simmering broth. Cook each slice just until the pink disappears, about 5 to 10 seconds, then move it to a plate. Continue with the rest of the beef, and cover the cooked slices so they stay warm.
4. Add the tofu and scallions to the simmering broth and cook for 1 minute. Lower the heat, then cover the pot.
5. Cook the udon noodles in the large pot of boiling water, following the package directions. When they are ready, drain them in a colander and portion the noodles into 4 bowls.
6. Ladle the broth, tofu, scallions, and beef evenly into the 4 bowls. Finish each bowl with watercress.