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Beef Udon, or the Pleasures of Shaved Steak

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This incredibly delicious beef udon (niku udon) -- noodles in broth topped with beef -- a hugely popular dish in Japan. The beef in the recipe, which is simmered with onions that turn incredibly delectable and sweet, also goes great with somen noodles, plus you can use any leftover meat as a topping for steamed rice (niku don). Add a raw or poached egg to the broth, if you'd like, for more richness.
http://tenryo-udon.com/pic-labo/nikuudon.jpg
(Beef Udon / Image)

Ingredients:
(For four servings)

For the broth
* 2 1/2 cups dashi (use dashi packs or this recipe)
* 1/4 cup soy sauce
* 2 tablespoons mirin
* 1/2 teaspoon salt

For the beef
* 300 grams shaved beef (about 2/3 pounds), sliced into bite-sized strips
* 1 medium onion (about 200 grams or 1/2 pound), thinly sliced lengthwise
* 1/2 cup water
* 1/4 cup sake
* 2 tablespoons soy sauce
* 2 tablespoons sugar

For the udon noodles
* 4 bricks fresh-frozen udon or equivalent dry udon
* shichimi togarashi, to taste

Method:

To prepare the broth, combine the dashi, soy sauce, mirin and salt in a medium saucepan and bring to a boil over high heat. As soon as the liquid boils, remove from heat and set aside.

To prepare the beef, add the beef, onion, water, sake, soy sauce and sugar to a medium saucepan and bring to a boil over high heat. When the liquid boils, reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until the beef and onions are tender and most of the liquid evaporates (you want a little liquid left).

Prepare the udon noodles following package instructions. While the udon cooks, reheat the broth is necessary.

To assemble, add noodles to a bowl, top with the beef, and pour in the broth. Accent with shichimi togarashi. Serve immediately.

By JS on Apr 13, 2011
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tag : Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。