Beef and Shiitake Udon

Thick, chewy noodles sliding through a dark, smoky broth. The beef is seared and juicy, while fresh onions provide a necessary crunch.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 467
• Protein: 34 g
• Carbs: 52 g
• Fat: 13 g

Ingredients

• 600 g udon noodles ( pre-cooked )
• 1.2 L dashi stock
• 300 g Beef rib roast ( thinly sliced )
• 150 g shiitake mushroom ( sliced )
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 tbsp Sesame oil
• 1 tsp Shichimi Togarashi ( for sprinkling )

Instructions

1. Infuse the broth

   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. Cook the noodles

   Plunge the udon noodles into boiling water. Gently loosen them with chopsticks. They are ready when they are soft and springy under pressure.

3. Sear the garnish

   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. Assemble the bowl

   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.

Chef's tips

• 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.

Storage

Consume immediately. Udon noodles soak up the broth and lose their texture if left to sit.