Dinner Tonight: Niku Udon Recipe Recipe

Name: Dinner Tonight: Niku Udon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart water, at room temperature; 1 large pieces of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed; 1 1/2 cups packed katsuobushi (dried bonito flakes); 1/2 cup plus 2 tablespoons Japanese soy sauce; 1/2 cup mirin; 8 ounces beef, very thinly sliced; 1/2 cup firm tofu, cut into 1/4-inch cubes; 2 scallions, ends trimmed, chopped into 1-inch pieces; 1 pound dried udon noodles; 1/2 cup watercress

Servings: persons

1 quart water, at room temperature
1 large pieces of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed
1 1/2 cups packed katsuobushi (dried bonito flakes)
1/2 cup plus 2 tablespoons Japanese soy sauce
1/2 cup mirin
8 ounces beef, very thinly sliced
1/2 cup firm tofu, cut into 1/4-inch cubes
2 scallions, ends trimmed, chopped into 1-inch pieces
1 pound dried udon noodles
1/2 cup watercress

1
Fill a large pot halfway up with water and bring to a boil.
2
Pour water into a medium-sized saucepan. Add the kombu, and let it soak for 20 minutes. Then turn heat to high. When it comes to a boil, immediately remove the kombu with a pair of tongs, and reduce the heat to low. Add the katsuobushi and stir gently. Simmer for 10 minutes. Turn off the heat, and then strain the liquid through a fine-mesh sieve. Discard the katsuobushi.
3
Pour the strained liquid back into the medium-sized pot, and add the soy sauce and mirin. Turn heat to medium and bring to a simmer.
4
Using a pair of tongs, dip one slice of the beef into the simmering liquid at a time. Cook until no longer pink, five to ten seconds. Transfer beef to a plate and repeat process with remaining slices. Cover slices to keep warm.
5
Add tofu and scallions to the simmering liquid. Simmer for one minute. Then turn heat to low, and cover.
6
Cook the udon noodles in the large pot of boiling water according to the directions on the package. Drain in a colander when done and divide the noodles between four bowls.
7
Divide the broth, tofu, scallions, and beef between the four bowls. Garnish each with watercress.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart water, at room temperature, 1 large pieces of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed, 1 1/2 cups packed katsuobushi (dried bonito flakes), 1/2 cup plus 2 tablespoons Japanese soy sauce, and more.

Yes, Dinner Tonight: Niku Udon Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Niku Udon Recipe

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