Beef Sukiyaki Nabe Udon
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
2 servings
-
Course
Main Course, Dinner
-
Cuisine
Japanese
Beef Sukiyaki Nabe Udon
Report
Enjoy something delicious and satisfying with this easy-to-make recipe.
Share:
Ingredients
- 2 portions udon noodles
- 30 g Japanese leek white part, diagonally sliced, naganegi
- 1 tsp neutral cooking oil or beef fat, generic cooking oil
- 500 ml dashi stock
- 75 ml soy sauce
- 75 ml mirin
- 1 tbsp brown sugar
- 30 g carrot peeled and cut into rounds
- 2 shiitake mushroom stems trimmed, fresh
- 50 g Chrysanthemum Greens shungiku, see in post for alternatives, aka crown daisy/shungiku/tong ho
- 150 g beef thinly sliced, see in post for best parts to use
- 150 g tofu momen tofu, cubed, firm
- 1 tsp pickled ginger optional garnish, red, aka benishoga
- 2 egg pasteurized, optional for dipping
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
