Recipe for Niku Negi Udon
Rated 5.0 stars by 1 users.
Portion
2
Preparation time
15 minutes
Cooking time
15 minutes
Niku Negi Udon is a traditional Japanese dish of thick udon noodles, served in a fragrant broth with strips of tender beef and green onions. Renowned for its balance of richness and freshness, this dish is perfect on chilly evenings or when you're in the mood for a quick, nourishing soup.
Ingredients
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2 portions fresh (or frozen) udon noodles
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200 g thinly sliced beef (entrecôte or bavette)
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1 yellow onion, thinly sliced
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2 green onions (negi), finely chopped
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600 ml dashi (Japanese broth)
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3 tbsp. soy sauce
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2 tablespoons mirin
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1 tbsp. cooking sake
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1 tablespoon sugar
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1 pinch salt
Instructions
In a saucepan, bring the dashi to the boil. Add the soy sauce, mirin, sake and sugar. Mix well and simmer for 5 minutes. Cook beef and onions
Add the chopped onion to the stock and cook for 3-4 minutes. Add the beef strips and cook quickly until tender.
Meanwhile, cook the udon noodles according to package instructions (usually 2-3 minutes for fresh noodles). Drain and divide the noodles between two large bowls.
- Pour the hot broth with the beef and onions over the noodles. Sprinkle generously with fresh green onions.
Recipe notes
For an even more gourmet touch, add a poached egg to your udon. The melting yolk will mingle with the broth and add an incredible richness. You can also sprinkle a little shichimi togarashi (Japanese spice blend) to spice things up.
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