Japanese Udon Noodles

Ingredients

• •400 g Dried udon noodles
• •200 g Beef ribeye
• •1000 ml Dashi stock
• •4 tablespoons Soy sauce
• •3 tablespoons Mirin
• •2 tablespoons Sake
• •1 tablespoon Sugar
• •4 stalks Green onions
• •2 large Eggs
• •2 sheets Nori sheets
• •1 tablespoon Sesame seeds

Instructions

1. 1

   Slice beef thinly against the grain. Cut green onions, separating whites from greens.

   💡 Thinly sliced beef cooks quickly and absorbs the flavorful broth.

2. 2

   Combine dashi, soy sauce, mirin, sake, and sugar in a pot. Bring to a gentle simmer.

   💡 The broth should taste slightly seasoned - it will be diluted by noodles.

3. 3

   Add beef slices to the broth. Simmer for 3-4 minutes until cooked through. Remove and set aside.

   💡 Don't overcook beef in the broth - it will become tough. Slightly pink is fine.

4. 4

   Soft boil eggs: 6.5 minutes in boiling water, then ice bath. Halve when cooled.

   💡 A soft-boiled egg with runny yolk is the classic topping - the yolk mixes with the broth.

5. 5

   Cook udon according to package. Usually 8-10 minutes for dried, or 3-4 minutes for fresh.

   💡 Don't overcook - udon should be chewy. Test a piece to check texture.

6. 6

   Divide noodles among bowls. Ladle hot broth over. Top with beef, egg halves, nori, and green onions.

   💡 The hot broth cooks the egg slightly more - the residual heat is perfect.

7. 7

   Sprinkle with sesame seeds. Serve immediately while hot.

   💡 Udon is best eaten immediately - noodles swell and become mushy if left in broth.