This rich and tender Japanese noodle soup features thinly sliced marinated beef, fragrant broth, and chewy udon noodles. Topped with sautéed onions and scallions, it’s a comforting and flavorful dish perfect for any meal.
Ingredients extracted via AI
Ingredients
2 PL soy sauce2 PL mirin1 ČL oyster sauce2 PL light brown sugar0.5 ČL ginger paste50 ml water150 g beef0.5 onion0.5 ČL salt500 ml dashi stockpork fatudon noodlesscallionsJapanese chili seasoning shichimi togarashi
Procedure generated via AI
Combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon oyster sauce, ½ teaspoon light brown sugar, about ½ teaspoon ginger paste, and 50 ml water in a bowl. Stir until the sugar mostly dissolves to create the marinade.
Add 150 grams of thinly sliced beef to the marinade and let it sit at room temperature for about 10 minutes.
Cut the onion into wedges, sprinkle with ½ teaspoon salt, toss to coat, and set aside.
Prepare the broth by heating 500 ml dashi stock with 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon light brown sugar. Bring to a boil and simmer for about 2 minutes to let the alcohol evaporate. Remove from heat and keep warm.
Heat a pan over medium heat and melt the pork fat or use your preferred cooking oil.
Add the salted onion wedges and sauté until they soften slightly, just a few minutes.
Meanwhile, cook the udon noodles according to the package instructions.
Add the marinated beef along with the marinade to the pan and cook until the beef is browned and cooked through and some of the marinade has reduced.
Divide the cooked udon noodles between two bowls and ladle the warm broth over them.
Top the noodles with the cooked beef and onions. Drizzle the remaining pan juices and sauce over the bowls.