00:00Followed this beef udon recipe exactly and it turned out amazing.
00:03It's a staple in our rotation now, says one of my readers.
00:07But what makes this version so repeatable?
00:10Let's cook it together.
00:11For a printable version of this recipe, visit my website, just google beef udon stashi to
00:16find me.
00:17Before we dive in, it's best to have your dashi ready.
00:21Homemade dashi is delicate and elegant.
00:23On a busy weeknight, our teabag style dashi packet works the best.
00:27Granules will work too, though I'd keep them as a last resort.
00:31Choose what suits your kitchen best.
00:34Let's start by marinating the meat.
00:36Place 150g of thinly sliced beef in a container and add 1 tbsp of soy sauce, 1 tbsp of mirin,
00:451 tsp of oyster sauce, 1 tsp of light brown sugar, 1 tsp of grey ginger and 3 tbsp of
00:53water.
00:53Give it a quick mix.
00:54For beef, look for cuts labelled beef for stir fry or shabu shabu beef at Asian markets.
01:01The key is choosing beef with just the right amount of fat.
01:05Too lean and it turns dry.
01:06Too fatty and the broth can feel heavy.
01:09Let it sit for at least 10 minutes or for as long as your dashi takes.
01:13We're also gonna thin the slice half an onion, then scrape them into a bowl and toss with
01:191 tsp of salt.
01:21Set those aside until it's time to cook.
01:26Next, the broth.
01:27Pour 500ml of dashi into a pot and flavour it with 1 tbsp of soy sauce, 1 tbsp of mirin,
01:35and 1 tsp of light brown sugar.
01:38Bring it to a brief boil for 2 minutes, just enough to cook off the mirin's alcohol.
01:44Then turn off the heat but keep the pot on the burner so it stays warm.
01:48If it cools too much before serving, reheat gently later.
01:52No vigorous boiling needed.
01:55Tice test.
01:56The broth should be slightly undersalted at this point.
01:59If you find it too salty, add more dashi or hot water.
02:04Cook 2 portions of udon noodles according to the package.
02:07This broth can probably be stretched to free serving so if you wanna do it, cook 3 portions
02:14of udon.
02:15Just like with dashi, you've got a few choices for udon.
02:19Fresh, frozen or dried.
02:22I personally recommend fresh or frozen noodles.
02:25Fresh udon can even be made at home quite easily if you're interested.
02:30Frozen and dried are both convenient but in terms of texture, frozen noodles win by far.
02:37And they cook faster too.
02:39If you can find them, go for frozen.
02:41I hardly ever use dried ones in my kitchen.
02:45While those cook, get a pan hot over medium heat.
02:48Add 1 teaspoon of beef suey or beef tallow, lard or a neutral oil and tumble in the salted
02:56onion.
02:57Cook until translucent and sweet smelling.
03:00Add the beef with all its marinade and stir fry just until the slices turn from pink to
03:06cooked and the sauce goes glossy.
03:09Pour the pan off the heat before the meat tightens.
03:15Once the udon is cooked, drain and rinse with hot water to remove surface starch, especially
03:21if you use fresh or dried.
03:23Then, divide the noodles between warm serving balls.
03:27Add the hot broth into each bowl to about 2 thirds full.
03:31Crumb with the beef and onions and make sure to spoon over any pan sauce for the savoury
03:37sheen.
03:38Finish with a shower of finely chopped green onions and if you like a little warmth, a pinch of
03:44shijimito garashi.
03:46Now, mix everything thoroughly with your chopsticks before the first slurp.
03:50The marinated beef is more intensely seasoned than the soup so a quick stir brings perfect
03:55balance to every bite.
03:57There it is, steaming glossy ready.
04:00The first sip is smoky sweet, the noodles spring back and the beef is tender with a gentle ginger kick.
04:08Want even more delicious recipes?
04:10Grab my free cookbook from the link in the description.
04:14Okay, let's go over the ingredients one more time.
04:17And if you're ready to cook, grab the written instructions by clicking the full recipe box
04:21with a picture that's about to pop up on your screen.
04:24And that's a wrap.
04:26Head over to my website for the full recipe on the screen.
04:28I've included extra tips and behind the scenes details there.
04:32And if you love Japanese udon dishes, don't miss the playlist showing up now too.
04:36Thanks for watching and I'll see you in the next video.
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