Beef Udon Noodles
  1. When the broth boils, add mirin, or a sake and sugar mix. Then add salt and soy sauce. This order is very important when we cook Japanese food. Sweet seasonings first. This is the golden rule for Japanese cooking. The broth is done.
  2. Remove the broth from the heat while you prepare the beef.
  3. Prepare thinly sliced beef, which is available at Asian food stores. But you can cut beef, from a local supermarket, into kind of thin slices. Half frozen beef may be easier to slice. A little bit thick ones? No worries.
  4. Heat the oil at high, almost smoking high. Throw the beef in. After hearing a sizzling sound, add sugar and soy sauce. Roughly mix the seasoning with the beef slices.
  5. Add onions. Pour in sake. Mix the beef, onions and the seasoning well. Boil it until the liquid is gone. This beef will be put on top of the udon noodles just before eating.
  6. The simpler way to eat beef udon is. Bring the broth to a boil again, and throw in the udon noodles. Wait for about 30 seconds for the udon to be nicely hot. Pour the udon and broth in a deep bowl, put the beef on top. Garnish with green onions. Sprinkle red chilli powder on top.
  7. Today I made the beef udon in individual small clay pots. To do this, pour the broth into the pot and bring it to a boil. Add the udon, and wait until it boils. Add the beef. If you like, you can add shimeji mushrooms, eggs or mochi rice cakes. This style is my favorite.