Beef Udon (Niku Udon) 肉うどん

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Very few beautiful, heart and belly-warming dishes are as easy to prepare as these beef-noodles. At times I have eaten the noodles just with broth, at other times I have eaten the meat just by itself or over steamed rice. Any way I choose, I enjoy each one of them, but of course, the whole schamuckas as shown on this page is the very best of them. 🙂
I especially love the simplicity of the preparation. Hot broth, udon noodles and caramelized beef and caramelized scallions and voilà – culinary heaven has been reached ! 🙂
(In Japan, one usually adds a few slices of fish cake ( Narutomaki ), but I can do without that……..
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Bon Appétit ! Life is Good !
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Click here for more Beef on ChefsOpinion
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Caramelized Beef only

Udon in Broth only

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: lightly freeze (to be able to easily cut into very thin slices) 1 lb of well-trimmed tender beef (strip or flap works great)

: good stuff……….

: marinade the beef for 4 hours with 2 tblsp mirin, 1 tbls soy sauce and 2 tblsp sugar

: meanwhile, heat 4 cups of dashi with 1 tblsp soy sauce, 1 tblsp sugar and 2 tblsp mirin, bring to a simmer, remove from heat

: saute 2 stalks of on the bias cut scallions in 1 tblsp peanut oil until starting to caramelize

: add the beef

: saute over very high heat until the liquid has evaporated

: when the meat is nicely browned, remove from heat

: add the fresh-cooked udon noodles to the broth, check / adjust seasoning, – if neccessary, add Shichimi tougarashi for some extra heat

: add the udon with the broth to a deep serving dish, top with the beef, sprinkle with finely sliced scallions ; makes two main courses or six appetizers