Ingredients:

  • 4 cups (950 ml) Dashi (Japanese soup stock)
  • 4 tbsp (60 ml) Soy Sauce
  • 2 tbsp (30 ml) Mirin (sweet rice wine)
  • 1 tbsp (15 ml) Sake (Japanese rice wine)
  • 1 tsp (5 ml) Sugar
  • 1/2 tsp (2.5 ml) Ground Ginger
  • 1 lb (450 g) Thinly Sliced Beef
  • 1 tbsp (15 ml) Soy Sauce
  • 1 tsp (5 ml) Sesame Oil
  • 1 clove Garlic
  • 1 lb (450 g) Udon Noodles
  • 2 Green Onions (Scallions)
  • 1/4 sheet Nori Seaweed
  • 1/2 tsp (2.5 ml) Shichimi Togarashi (Japanese seven spice blend)
  • 1 tbsp (15 ml) Vegetable Oil

Instructions:

  1. Combine dashi, soy sauce, mirin, sake, sugar, and ginger in a large pot. Bring to a simmer.
  2. In a bowl, marinate the thinly sliced beef with soy sauce, sesame oil, and minced garlic.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté the marinated beef until browned and cooked through (about 2-3 minutes). Cook in batches if necessary.
  4. If using fresh or frozen udon, cook according to package directions. If using pre-cooked noodles, simply heat them through by adding them to the broth.
  5. Divide the cooked udon noodles among serving bowls. Ladle the hot broth over the noodles. Top with the cooked beef, sliced green onions, and nori strips (if using).
  6. Sprinkle with shichimi togarashi (if using) and serve immediately. This beef udon noodles recipe is now complete!