00:00If you're looking for a way to take udon noodles to the next level,
00:04you gotta try this beef sukiyakinabe udon. It combines all the luxurious elements of sukiyaki
00:09and hanbo udon soup to create the ultimate fusion dish.
00:13The first thing I'm going to do is parboar some udon noodles. I'm using pre-boiled fried
00:19udon so I only need to soften them a bit. But if you're using dry udon, it's important to cook
00:25them about 3 or 4 minutes less than the time stated on the packaging so that they don't overcook in
00:31the
00:31soup later. Once they're partly cooked, drain them and wash off any excess starch to prevent your soup
00:38from becoming thick and starchy. Next, take a small frying pan and heat it on medium with a drizzle of
00:45oil. Add about 30g of sliced Japanese leek and lightly chai on both sides. Regular leek also works
00:52fine. If you're feeling extra luxurious, you can fry them in beef fat. Once they're lightly charred like
00:59this, take them off the heat and set them aside for later. Next, we'll make the sukiyaki inspired soup.
01:06Grab a large pot and add 500ml of dashi, 5 tbsp of soy sauce, 5 tbsp of mirin, 1 tbsp
01:15of light brown sugar,
01:17and 30g of carrot cut into thick rounds. Root vegetables take longer to cook so I like to cook
01:24them in the broth first so they have time to soften up and absorb some extra flavour.
01:30Bring the soup to a gentle boil and let it bubble for about 2 or 3 minutes.
01:41When a carrot is almost cooked to your liking, add the drained udon noodles along with your favourite
01:47sukiyaki ingredients. I'm using 150g of firm tofu and 50g of crown daisy, known in Japanese as shungiku.
01:56You could also use pak choy or some similar leafy greens. Next, I have 2 shiitake mushrooms,
02:05the charred leeks from earlier, and last but certainly not least, 150g of thinly sliced beef.
02:16If you want to learn more about different cuts of beef that can be used for this dish,
02:21then I've written all about it on my blog. Place the lid on top and simmer for 3 minutes.
02:33After 3 minutes, take the lid off and look at that. It looks delicious and it smells amazing.
02:38Take it off the heat and then divide the noodles and other ingredients evenly into serving bowls.
02:53Don't forget to add a generous drizzle of the rich soup and then top it with
02:59some tangy fennishogar for a refreshing kick. This next part is optional but I like to crack
03:05pasteurised egg into a bowl and whisk it for dipping. This is what Japanese people do when we
03:11eat sukiyaki. So why not here too? And that's it, delicious sukiyaki nabe udon,
03:17one of the most luxurious ways to eat udon noodles. And great news, I've launched a free mobile app that
03:25makes following along with my recipes even easier. It's the perfect kitchen companion after watching
03:30my videos. You can access step-by-step instructions right on your phone while you cook. The download
03:36link is in the description below. If you want to read the full recipe, I've put the link to my
03:43blog
03:43post on the screen. And if you're interested in more noodle videos, check out the noodle playlist on
03:49the screen too. Thanks so much for watching and I hope to see you in the next one. Bye!
