Japanese Udon Noodle Soup with Beef

How to prepare japanese udon noodle soup with beef

1. Dashi can be prepared in advance (up to 5 days ahead) following this recipe.
2. Cut the beef into the thinnest slices possible: place the steak in the freezer for a few hours until firm, then you can easily cut extra thin slices. Cut the slices holding the knife perpendicular to the meat's grain.
3. Add the ginger, soy sauce, mirin, sugar, and water over the meat. Sprinkle with a little salt and mix well. Let the meat marinate for at least 4 hours in the refrigerator.
4. When you want to serve the soup, if the Dashi soup is refrigerated, simply reheat it.
5. Boil the Udon noodles in salted water according to the time indicated on the package (usually 2-5 minutes).
7. First cut only the green part of the green onion into rounds. Cut the rest of the onions (the white and light-green parts) into 4-5 lengthwise strips.
8. Heat a large pan and add the oil. Add the green onion strips and sauté for 1 minute over medium-high heat. Then add the beef and sauté quickly, stirring frequently, just until the meat is no longer pink. The meat should not be browned - it will toughen if left too long. Taste the meat for salt.
9. Divide the drained Udon noodles between two soup bowls. Pour half of the soup over the noodles in each bowl. Top with the beef. Generously sprinkle the meat with green onion rounds. If desired, you can garnish each bowl with toasted sesame seeds or Shichimi Togarashi (Japanese spicy condiment containing sesame seeds and chili flakes).

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