Niku Udon Recipe
Soups and Stews
What do you need?
How to make?
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
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
Fill a large pot halfway up with water and bring to a boil.
Pour water into a medium-sized saucepan. Add the kombu, and let it soak for 20 minutes. Then turn heat to high. When it comes to a boil, immediately remove the kombu with a pair of tongs, and reduce the heat to low. Add the katsuobushi and stir gently. Simmer for 10 minutes. Turn off the heat, and then strain the liquid through a fine-mesh sieve. Discard the katsuobushi. Pour the strained liquid back into the medium-sized pot, and add the soy sauce and mirin. Turn heat to medium and bring to a simmer.
Using a pair of tongs, dip one slice of the beef into the simmering liquid at a time. Cook until no longer pink, five to ten seconds. Transfer beef to a plate and repeat process with remaining slices. Cover slices to keep warm. Add tofu and scallions to the simmering liquid. Simmer for one minute. Then turn heat to low, and cover. Cook the udon noodles in the large pot of boiling water according to the directions on the package. Drain in a colander when done and divide the noodles between four bowls. Divide the broth, tofu, scallions, and beef between the four bowls. Garnish each with watercress.