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Niku udon

Udon with beef in broth (肉 う ど ん) are a delicious and easy to prepare comfort food. If you have time and ingredients I recommend you make udon and dashi broth at home, otherwise opt for ready-made ingredients. INGREDIENTS FOR BEEF 100 gr a bit fat tip of beef 100 ml dashi broth (homemade or granular) 1 1/2 tablespoon of mirin 1 1/2 tablespoon of soy sauce 1 teaspoon of brown sugar SOUP INGREDIENTS 1/2 liter of dashi broth (homemade or granulated) 2 pinches of salt 2 spoons of mirin 2 tablespoons of soy sauce 1 serving of udon (fresh or pre-cooked) 1 finely chopped spring onion (the green part) 1 slice of kamaboko (optional) PREPARATION - Start by preparing the meat: cut the beef into chunks and then put it in a pot with mirin, soy sauce and brown sugar. Leave to brown for a few minutes and then add the dashi broth. Cook over low heat for about 10 minutes or until the meat is well cooked and the sauce has shrunk. Keep it aside. - Prepare the soup broth by boiling the dashi broth, salt, mirin and soy sauce in a saucepan. Leave to simmer for about 10 minutes. - Cook the udon in a pot. Drain them, pass them under cold water and drain them well again. - Pour the udon into the serving bowl, pour the boiling broth into it and also add the beef with its sauce. Garnish with spring onion and kamaboko and serve immediately.

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Niku udon | © Cookingwiththehamster