- 1 Tablespoon neutral oil
- ¼ large onion
- 8 ounces thinly sliced beef (rib eye, tenderloin, or sirloin are all good choices)
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 1 teaspoon sugar
- 2 servings udon noodles (7 ounces dry noodles or 1 pound frozen noodles)
- 3 cups of dashi Japanese soup stock
- 2 Tablespoons soy sauce
- 2 Tablespoons mirin
- ¼ teaspoon sea salt
Toppings (optional but nice to have):
- 1 green onion
- 4 slices kamaboko fish cakes
- Shichimi togarashi chile served on the side
- Put the dashi in a pot and bring to a simmer. Add the soy sauce, mirin, and salt. Stir to combine. Put a lid over the pot and keep it on low heat while you finish the other components.
- Peel and slice the onion thinly. Set aside.
- Trim the scallions and slice thin. Set aside.
- Slice the kamaboko and reserve the rest for another purpose. (You can freeze it if you do not have an immediate use for it.)
- Heat a medium skillet over medium high heat for several minutes. Add the oil and the onions. Sprinkle lightly with salt and stir fry for 3-4 minutes until softened.
- Push the onions to the side and add the beef in one layer. Let it cook untouched for 1 minute and then stir fry for another minute.
- Add the soy sauce, oyster sauce, and sugar and continue to cook for another minute or two, making sure to coat the meat well with the sauce as it cooks. Set aside.
- Bring a large pot of water to a boil. Cook the dry noodles according to the package. If you’re using frozen noodles, cook them for 1 minute. Drain the noodles and portion them into two deep bowls.
- Top the noodles with the broth, beef, and the garnishes.
- Serve Beef Udon immediately.
*If you do not have dashi you can combine 3 cups of water with 2 teaspoons dashi powder or 1 dashi packet and continue with the recipe.
Keywords: udon, noodles, dashi, beef, fish cakes