9 Cfr Adding Beef Stock Back Into the Package

Beef Udon Noodle Soup (肉うどん)

Niku Udon, which literally means "meat udon" in Japanese, is a pop lunchtime meal in Nihon that's both comforting and satisfying. With thick, chewy udon noodles in a steamy bowl of dashi broth, the easy noodle soup is elevated by topping it with thinly sliced beef and scallions simmered in a savory-sweet sauce. I have a few tricks in my Beef Udon recipe to ensure the meat ends upwards dainty and tender with plenty oomph to requite the udon broth a rich bulky flavour.

Table of contents

• Beef Udon Noodle Soup (肉うどん)
• Why This Recipe Works?
• Ingredients for Beef Udon
• How to Brand Beef Udon
• Other Udon Recipes
• FAQ

Why This Recipe Works?

• Using a well-marbled cut of beefiness sliced very thinly allows you to cook it until it's tender in about 15 minutes.
• By dividing the scallion stems from the greens, y'all can melt the stems with the beef until they're creamy and sweet, while the greens get added at the end to add a popular of color and fresh flavor.
• The udon soup is merely lightly seasoned dashi, only past serving the beef on top of the noodles and stirring it in, the meat imparts a rich beefy flavor and mild sugariness to the broth.

Ingredients for Beefiness Udon

• Dashi – Dashi is the Japanese word for "soup stock," and it mostly refers to a goop that'southward made from katsuobushi (dried, smoked, and fermented Skipjack tuna), along with konbu (kelp). Y'all can use instant dashi powder, dashi packs, or I have a recipe to brand dashi from scratch.
• Sake – Sake is made from fermented rice, and the process breaks down the protein in the rice into amino acids. These amino acids create the taste of umami, which is why sake is used so much in Japanese cooking. Sake also contains alcohol, just because ethanol has a lower boiling temperature than water, all of the booze will have burned off by the fourth dimension the beef is cooked. If you want to acquire more near sake, check out this series of videos almost sake.
• Soy sauce – Soy sauce is the principal seasoning for the soup and the beef.
• Common salt – The soup for udon is usually seasoned with soy sauce and salt, and so the soup doesn't terminate up likewise dark in color. I recommend tasting the soup before adding the salt, as the salinity of dashi stock tin vary greatly depending on how information technology'south made and the ingredients y'all apply.
• Saccharide – About recipes call for sugar in both the beefiness and the soup, but I've establish that calculation a chip of carbohydrate to the meat, along with the scallion stems, provides enough of sweetness. By serving the beefiness on top of the noodles, the sweetness percolates down into the noodles providing the perfect balance of tastes without getting overly sweetness.
• Beef – The beefiness needs to be sliced very thinly (ane-1.5 mm) to cook through apace and go tender. Meat sliced for sukiyaki, hot pot, or Philly Cheesesteak. If you can't find it, y'all can partially freeze the meat (until it'southward stiff but not stone hard) and and then use a very sharp knife to slice it paper-thin. I recommend using well-marbled beef equally the fat keeps the meat from getting dry and tough as it cooks.
• Scallions – Y'all desire to use both the stems and the leaves from the dark-green onions. I recommend cooking the stems (white parts) with the beefiness, then they have a chance to become sugariness and tender. Then you can add together the greens in at the very terminate for color and texture. Yous can also make Beef Udon with onions by slicing them upwardly and calculation them in with the beefiness.
• Udon noodles – Raw udon noodles are unremarkably available dried or fresh. While stale noodles are easier to detect, fresh noodles have a much meliorate texture and taste, and I recommend looking for them. You can also make fresh noodles from scratch using flour, salt, and h2o. The other selection is frozen pre-cooked udon. I'thou not certain how they do it, only these have a marvelous texture that rivals fresh udon, and since they're pre-cooked, they only demand to be reheated. If you lot have a Japanese grocery store nearby, I recommend looking for these.
• Shichimi togarashi – Shichimi togarashi literally means "seven tastes chili peppers." It'due south a Japanese spice blend that includes ground chili peppers and other spices such equally sesame seeds, hemp seeds, yuzu zest, green nori, sansho, ume powder, shiso powder, etc.

How to Make Beefiness Udon

Making beef udon is not hard, only in that location are three components you need to make: the soup, the beefiness, and the noodles.

I recommend starting with the soup by adding the dashi and soy sauce to a pot and bringing it to a boil. Then yous can taste it and arrange the seasoning with common salt as needed. For my homemade dashi, I added 1/4 teaspoon of salt. If you're using dashi packs or dashi granules, these usually include quite a scrap of salt, and so you will probably need less salt. Then you can keep the soup warm over depression heat on a back burner while y'all prepare the beef and noodles.

Put a large pot of water on to boil to cook the udon. When y'all add together the noodles will depend on how long they take to melt. If you lot've made my fresh udon noodles recipe, they'll take 12-thirteen minutes, whereas frozen pre-cooked noodles volition only take 2-3 minutes.

For the beef, put a frying pan over medium-high heat and add together the remaining dashi, sake, sugar, and the white parts of the scallions. Bring the mixture to a eddy, and and then add the beef. Stir the mixture to free the individual slices and preclude them from clumping.

Reduce the oestrus to keep a gentle simmer going, and and then cook the beef until most of the liquid has evaporated and the meat is tender. This took me almost fifteen minutes. Be sure to stir the beef periodically to ensure it gets seasoned evenly.

For the noodles, cheque the package directions and add them to the pot of humid water based on how much time your beef has left.

When the udon and beef are nearly done, add the scallion greens and mix them in until they wilt. Divide the soup betwixt ii serving bowls. Drain the udon, shake off any excess water, and split the noodles between the bowls. So you want to top both bowls with the cooked beefiness and any remaining sauce in the pan. Serve with a sprinkle of shichimi togarashi for garnish.

Other Udon Recipes

• Kitsune Udon
• Chicken Udon
• Curry Udon
• Yaki Udon (Udon Stir-Fry)

FAQ

What are Beef Udon noodles?

Beef Udon is known as Niku Udon (肉うどん – literally "meat udon") in Japanese and is fabricated by topping a plain basin of udon noodles and dashi stock with beefiness that's been simmered in a savory-sweet sauce with onions or scallions.

How do you pronounce Niku Udon?

Beef Udon is a 4-syllable name pronounced as follows (read the italicized parts).

ni like knee
ku like cool
u similar oops
don like donut

What kind of Beefiness should I apply for udon?

Udon is supposed to exist a quick noodle soup, then the meat used for Beef Udon needs to exist sliced very thinly, so it cooks through and gets tender quickly. You should exist able to find thinly sliced beef for sukiyaki or hotpot at Asian supermarkets. If you live near Philadelphia, you should also be able to use beef sliced for Philly Cheesesteak.

Yield: 2 bowls

Prep Fourth dimension: 20 minutes

Cook Fourth dimension: 17 minutes

Total Fourth dimension: 37 minutes

For udon noodle soup

• 2 1/two cups
• 2 tablespoons

  soy sauce

• ane/four teaspoon

  salt (optional)

• 2 servings

• shichimi togarashi (optional, for garnish)

For beef

• 1/two cup
• two tablespoons

  sake

• 2 tablespoons

  soy sauce

• 1 tablespoon

  sugar

• 225 grams

  beef

• sixty grams

  scallions (iv scallions, whites, and greens sliced separately on the bias)

1. To make the udon soup, bring the dashi and soy sauce to a eddy. Sense of taste it and add more than salt if necessary. Set up this on a back burner over low heat to keep it warm. Put another pot of water on to boil for the noodles.

   

2. To make the beef, add the dashi, sake, soy sauce, sugar, and white parts of the scallions to a frying pan and bring the mixture to a boil.

   

3. Add together the beefiness and divide the sheets of meat, and then they don't clump together. Turn downward the oestrus to maintain a gentle simmer, melt the meat, stirring until it's tender and in that location is nearly no liquid remaining (near 15 minutes).

   

4. Add the udon noodles to the boiling water based on the time they need to melt. For instance, if your noodles take 2 minutes to cook, you'll desire to add together them when the beef is 2 minutes away from being washed.

   

5. When the beef is tender, add the scallion greens and stir them in.

   

6. Split up the soup between two bowls.

   

7. Drain the udon and dissever the noodles between the two bowls.

   

8. Stop the Beefiness Udon by topping both bowls with the meat and pouring over whatever remaining sauce in the pan. Garnish with shichimi togarashi to taste.

   

Nutrition Facts

Beef Udon

Amount Per Serving

Calories 423 Calories from Fat 225

% Daily Value*

Fat 25g 38%

Saturated Fat 9g 45%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 80mg 27%

Sodium 3591mg 150%

Potassium 783mg 22%

Carbohydrates 13g 4%

Fiber 1g 4%

Carbohydrate 8g 9%

Protein 31g 62%

Vitamin A 314IU 6%

Vitamin C 6mg vii%

Calcium 160mg xvi%

Iron 4mg 22%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://norecipes.com/beef-udon/

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