Beef Sukiyaki Nabe Udon

Name: Beef Sukiyaki Nabe Udon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 portions udon noodles; 30 g Japanese leeks (naganegi); 1 tsp cooking oil; 500 ml dashi stock; 75 ml soy sauce; 75 ml mirin; 1 tbsp brown sugar; 30 g carrot; 2 fresh shiitake mushroom; 50 g chrysanthemum greens (crown daisy/shungiku/tong ho); 150 g beef; 150 g firm tofu; 1 tsp red pickled ginger (benishoga); 2 eggs

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 servings
Course
Main Course, Dinner
Cuisine
Japanese

Beef Sukiyaki Nabe Udon

Celia Wu

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

2 portions udon noodles
30 g Japanese leeks (naganegi) white part, diagonally sliced
1 tsp cooking oil or beef fat
500 ml dashi stock
75 ml soy sauce
75 ml mirin
1 tbsp brown sugar
30 g carrot peeled and cut into rounds
2 fresh shiitake mushroom stems trimmed
50 g chrysanthemum greens (crown daisy/shungiku/tong ho) shungiku, see in post for alternatives
150 g beef thinly sliced, see in post for best parts to use
150 g firm tofu momen tofu, cubed
1 tsp red pickled ginger (benishoga) optional garnish
2 eggs pasteurized, optional for dipping

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Instructions

First, blanch/parboil 2 portions udon noodles. If using dry udon, boil them for 3-4 minutes less than the time stated on the packaging. Pour the noodles into a colander to drain and rinse with fresh water to remove any excess starch.
Cut 30 g Japanese leeks (naganegi) into diagonal slices. Heat a small frying pan and add 1 tsp cooking oil or beef fat. Add the leek slices and lightly char on both sides. Once charred, remove from the heat, and set aside.
Place your cooking pot on the stove and add 500 ml dashi stock, 75 ml soy sauce, 75 ml mirin and 1 tbsp brown sugar. Add 30 g carrot to the pot and bring the broth to a boil. Let it bubble gently for 1-2 minutes.
Add all of the other ingredients (charred leek from earlier, 150 g beef, 2 fresh shiitake mushroom, 50 g chrysanthemum greens (crown daisy/shungiku/tong ho), 150 g firm tofu and the parboiled udon) and cover with a lid. Cook for 3 minutes over a medium heat.
Enjoy straight from the pot or divide into portions. Each serving can be served with 1 tsp red pickled ginger (benishoga) (benishoga) and a raw whisked egg for dipping (optional).
Enjoy!

Notes

This recipe can be made in one large pot and shared, or divided into two individual serving pots.
Extra ingredients can be cooked in the leftover broth.