I’d love to see what you come up with. They are available at supermarkets and Japanese/Asian grocery stores. It’ll warm you up! Udon are white and thick wheat noodles. We enjoy your blog and have learned so much about Chinese cooking through your recipes. It is quite the opposite. Just bring all the topping ingredients, except beef, to a boil then add ginger and beef. Have tried a few of your recipes and they are all great. If you love our recipes, please donate to support the site. But I think that the beef toppings taste better with dashi stock added. I don’t have sake but I do have cooking sake. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. Plus, our gas hasn’t been turned on yet, so you might have noticed that I’ve been posting lots of stew and soup recipes. It does not take a very long time to cook Niku Udon. The ingredients are so common that you can find them at any grocery store.

Nutrition per serving. Don't forget to see the section 'MEAL IDEAS' below the recipe card! Add salt, soy sauce, Mirin, Sake to Dashi, then chicken. Please follow the instruction on the box. Arigatou gozaimasu! If you love beef and udon noddles, Beef Udon (Niku Udon) is the dish for you. It’s quite hard to find this type in the US, and your next best option is packaged frozen udon. I was born and raised in Japan and migrated to Australia with my family in 1981.

Add the green onion and ginger. 4. Add the carrot and napa cabbage. How many tbsp of HonDashi would you use in this? This is the best soup ever and its so easy to make.

It doesn’t require prep. Stir for 30 seconds or so, to release the fragrance. Chicken may give enough flavor to your broth if you don’t have Dashi. Heat a large nonstick pan (or cast iron pan, or carbon steel pawith 1/2 tablespoon of oil until hot. I would really like to get it, computer books are not good for my eyes. Start by bringing a large pot of water to a boil. The Japanese name of this dish, Niku Udon (肉うどん), does not translate to Beef Udon because the word ‘niku’ (肉) means meat, not beef. If you are using precooked noodles, no need to boil. Today , I have made your, chicken Udon soup what a wonderful taste it has,. Although you can use chicken breast, we used chicken thigh in the recipe because it is very flavorful. Serve hot as a main dish. Hello Noriko,

If you are using pre-cooked fresh udon noodles, you just need to warm them up by blanching them in boiling water. Add Udon to the soup and let it simmer for 2-3 minutes. I was in Japan a couple weeks ago, and loved the food, so I wanted to try making it myself. we have 3 kinds of Miso Soup and Ozoni recipes! This recipe looks amazing! I try to come up with a combination of dishes with a variety of flavours, colours, textures and make-ahead dishes. Alternatively, add a handful of shredded cheese onto your noodles while it’s hot, so the residual heat will melt the cheese. Omit it if you don’t have it. There are actually Udon restaurants at train stations where people in a hurry just eat and go without even sitting. Add the eggs. It is…. The udon noodles are cooked and frozen. Is a must? It’s a heavy-duty pan that sears food well, but it’s lighter than a cast iron pan. I also have a kind of soy sauce but it is used for soups instead. Our local Asian supermarket had run out of Dashi sachet so we had to buy the Dashi seasoning.

I’ve never bought dashi in a bottle, so I don’t know… You can taste it, and add seasonings if you need. But if you don’t have it, you can use normal soy sauce. I assumed half of the flavouring sauce for the beef is discarded. 1. Your email address will not be published. If I was to make this in bulk, what would be the best way to reheat and store it? I would also omit the salt if using fish sauce. Jo (In lockdown in Melbourne). Well, today’s dish is almost like the noodle version of it. Udon noodles can be either home-made, a packet of dried udon noodles from a shop or a packet of pre-cooked fresh noodles from a shop (photo below from left in this order ). If you purchase pre-made dashi in a bottle from the grocery store, are soy sauce and mirin still recommended? Thank you for sharing! The ingredients to cook the beef are quite similar to Beef Takikomi Gohan. Your email address will not be published. One question, the recipe calls for dashi and I bought this box of ‘dashinomoto’ to make the broth but I don’t know how much water to use and how much of this course mix to use. I didn’t have sake but substituted it with more mirin but added a pinch of sugar to make up for the sweetness. I would definitely recommend a nonstick pan for this dish if you prefer hassle-free. Serve immediately. Yours appear to be the closest. Please visit our website Japanesecooking101.com for exact measurements of ingredients and directions. As soon as the broth is heated up, put the toppings on the cooktop to heat up. If the noodles have completely thawed you do not need to boil them. We don’t use garlic in traditional Japanese food, and there is no need to use it in Udon soup. it is an important flavor for Japanese cooking, but omit if you can’t find it. 2. After moving to the US, I started to experiment more with beef and the results have been delightful. I hope it is of help to you.

(I dont have fish either, just chicken). brave 17 year-old! 2. Thanks for your comment. you can make soup using one part Mentsuyu and 4 parts water (or so but you can adjust to your preference). Hi Noriko, trying the recipe now. Bring water in a saucepan to a boil and blanch the udon noodles to warm them up. Ahmad, It also assumed the entire broth is consumed but it's unlikely. Add back the noodles and pour in the sauce. Scatter the shallots/scallion over the beef.

Morning Maggie Transfer everything to serving plates. For example, I once stayed with a Japanese family in Tokyo when I was a student. Even my husband cooks it right!

To thaw the noodles, either place them in the fridge overnight, boil them for about 3 minutes, or microwave until just thawed. In my post Japanese Beef and Rice (Beef Takikomi Gohan), I mentioned that this dish was also called ‘niku gohan’. 1. You can check out this article for more details on why I don’t use a wok. Just a quick question about this. But the good news is, I just learned that our gas will be turned on on July 2nd!

But if you want to make the dish perfect, a sunny side up egg (or two!) Dried Udon may not be the best tasting Udon, but it is a convenient choice. How important is the sake to the broth? I really love the fact that you don’t need to boil another pot of water to cook the noodles, since I just have one gas burner to work with. Japanese Beef and Rice (Beef Takikomi Gohan), Steamed Pumpkin with Beef Mince Sauce (Pumpkin Soboro-an), Root Vegetable Salad with Wasabi Mayonnaise, Katsu Curry (Japanese Curry with Chicken Cutlet), Chopped shallots/scallions to scatter at the end (optional but strongly recommended to add a colour to the dish).

sake would add its flavor to the broth, but you can omit it if you don’t want to use it. Photo (c) Setsuko Yoshizuka. If you love beef and udon noodles, Beef Udon (Niku Udon ) is the dish for you.

Beef Udon is made of udon noodles, a dashi-based broth and flavoured beef toppings. If you think that the amount of beef in the Beef Udon is sufficient, you can replace Pumpkin Soboro-an with Kabocha no Nitsuke.

Over the past year, through your guidance, I’ve assembled all of the pantry basics for Chinese cooking. Filed Under: All Recipes, Beef, Main, Rice & Noodles, Hi Yumiko, we’ve just made the Niku Udon Noodle Soup and it was perfect and delicious. Mix all the ingredients for the broth and bring it to a boil (takes 5 minutes). Boil udon noodles (takes about 10 minutes) or warm up if using cooked udon. It has the right kind of texture (not too soft) that we really like. It is easy to stock in your pantry and also very easy to prepare (just don’t overcook). I think that sounds great. It is important that the noodles, the broth and the toppings are all hot when putting together. Thx . They are available at supermarkets and Japanese/Asian grocery stores. I would not substitute with white wine because it has totally different flavor. Chris, Any recommendations what would go well with this? Traditional Japanese udon usually utilizes mentsuyu, a mild broth that is made from dried fish and seaweed to add a taste of the sea. They told me that people in northern Japan use slightly bolder sauces and sometimes they make their fried udon using a sukiyaki sauce.

Hi Anne, it is quite easy to make . Yes, we’re going to do Tempura soon, so stay tuned! The instructions for the seasoning were in Japanese and we therefore had to guess how much seasoning to use. What do you think? Don't subscribe Ans also i request you for some japanese soup recipes.

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