Japanese Beef Udon

Udon, soba, and green tea noodles are the three most representative noodles in Japan. In Japan, udon noodles are a must-have at home and an indispensable protagonist in Japanese restaurants. The most classic Japanese udon recipe is inseparable from beef and stock. The recipe is quite ordinary. There are many places that we are familiar with. The difference in taste lies in the udon noodles. Therefore, when you go to Japan, you must try a bowl of beef udon from Jinchuan County. It doesn’t matter if you don’t go, go to the supermarket and buy udon noodles produced in Kinchuan, and you can make the same delicious noodles at home.

Ingredients: 200g udon noodles, 50g beef slices, 2 rapeseed hearts, 1 shiitake mushroom. Seasoning: 20g Japanese miso, 20ml Japanese soy sauce, 1g cuttlefish, 5ml sake, 10ml mirin, 20ml dashi.

Method:

1. Put dashi, Japanese miso, Japanese soy sauce, cuttlefish, sake and mirin into the pot, simmer over low heat for about 5 minutes, then add Udon noodles, put into a bowl after 3 minutes.

2. Blanch the rapeseed heart and mushrooms and put them into the noodles.

3. Pour a little soy sauce on the beef slices, fry over high heat for about 10 seconds, and serve in a bowl.

Features: The noodles are smooth and soft, and the miso soup is rich.

Chef’s Tip: Mirin is Japan’s monosodium glutamate and is available in supermarkets, but there is no need to be perfect. If you can’t buy it, you can use monosodium glutamate or chicken essence instead. Japanese miso is salty, so don’t add too much. Be careful to use low heat when cooking miso soup, otherwise it will easily burn to the bottom. Beef slices should be stored in the refrigerator and fried while they are still unfrozen, otherwise they will easily fall apart and lose their shape. Udon noodles are thick noodles made from wheat flour. They can be used as soup noodles or fried noodles. Because udon noodles will not become soft when boiled, they have an excellent taste and can also be used as hot pot shabu-shabu noodles.