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? Let's cook it together.
00:11For a printable version of this recipe, visit my website, just google beef udon stachi to find 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 tea bag 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,
00:431 tbsp of mirin, 1 tsp of oyster sauce, 1 tsp of light brown sugar,
00:491 tsp of great ginger, and 3 tbsp of water. Give it a quick mix.
00:55For 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. Too fatty and the broth can feel heavy.
01:09Let it sit for at least 10 minutes or for as long as your dashi takes.
01:14We're also gonna thin this slice half an onion,
01:16then scrape them into a bowl and toss with 1 tsp of salt. Set those aside until it's time to
01:23cook.
01:26Next, the broth. Pour 500ml of dashi into a pot and flavour it with 1 tbsp of soy sauce,
01:341 tbsp of mirin, and 1 tsp of light brown sugar. Bring it to a brief boil for 2 minutes,
01:41it's just enough to cook off the mirin's alcohol. Then turn off the heat but keep the pot on the
01:47burner so it stays warm. If it cools too much before serving, reheat gently later. No vigorous boiling
01:54needed. Taste test. The broth should be slightly undersalted at this point. If you find it too salty,
02:00add more dashi or hot water. Cook 2 portions of udon noodles according to the package. This broth can
02:09probably be stretched to free serving so if you want to do it, cook 3 portions of udon.
02:15Just like with dashi, you've got a few choices for udon. Fresh, frozen or dried. I personally recommend
02:23fresh or frozen noodles. Fresh 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. And they
02:38cook faster too. If you can find them, go for frozen. I hardly ever use dried ones in my kitchen.
02:45While those cook, get a pan hot over medium heat. Add 1 tsp of beef suet or beef tallow,
02:52lard or a neutral oil, and tumble in the salted onion. Cook until translucent,
02:59and sweet-smelling. Add the beef with all its marinade and stir fry just until the slices turn from pink
03:06to cooked, and the sauce goes glossy. Pour 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 if you
03:22use fresh or dried. Then divide the noodles between warm serving balls. Lay the hot broth into each
03:29boil to about 2 thirds full. Crumb with the beef and onions, and make sure to spoon over any pan
03:36sauce for the savoury sheen. Finish with a shower of finely chopped green onions, and if you like a
03:42little ones, add a pinch of shijimitougarashi. Now mix everything thoroughly with your chopsticks
03:48before the first slurp. The marinated beef is more intensely seasoned than the soup, so a quick stir
03:55brings perfect balance to every bite. There it is, steaming glossy ready. The first sip is smoky sweet,
04:02the noodles spring back, and the beef is tender with a gentle ginger kick.
04:08Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:14Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the written
04:19instructions by clicking the full recipe box with a picture that's about to pop up on your screen.
04:24And that's a wrap. Head over to my website for the full recipe on the screen. I've included extra tips
04:30and behind the scenes details there. And if you love Japanese udon dishes, don't miss the playlist showing
04:35up now too. Thanks for watching and I'll see you in the next video.
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