Servings
Font
Back
Beef Sukiyaki Nabe Udon
5 from 2 votes

Beef Sukiyaki Nabe Udon

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

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.