Beef and Shiitake Udon
Ingredients
- 600 gudon noodles (pre-cooked)
- 1.2 Ldashi stock
- 300 gBeef rib roast (thinly sliced)
- 150 gshiitake mushroom (sliced)
- 4 tbspsoy sauce
- 2 tbspmirin
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 tbspSesame oil
- 1 tspShichimi Togarashi (for sprinkling)
Method
Thick, chewy noodles sliding through a dark, smoky broth. The beef is seared and juicy, while fresh onions provide a necessary crunch.
- 1
In a large saucepan, bring the dashi broth to a simmer. Add the soy sauce and mirin. The liquid should be clear, deep brown, and have a marine and woody aroma.
- 2
Plunge the udon noodles into boiling water. Gently loosen them with chopsticks. They are ready when they are soft and springy under pressure.
- 3
Heat the sesame oil in a pan. Sear the beef and shiitakes over high heat. The meat should color quickly without boiling in its juice to remain tender.
- 4
Divide the noodles into deep bowls. Pour the hot broth over them. Arrange the beef and mushrooms, then sprinkle with sliced green onion and shichimi togarashi.
Frequently asked questions
How do you get this dish right?
- Do not boil the dashi too vigorously, or you will lose its delicate aroma.
- The beef should be sliced against the grain to ensure it is butter-tender.
How long does this dish keep?
Consume immediately. Udon noodles soak up the broth and lose their texture if left to sit.
