How to make beef udon? Recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Udon with beef is a savory Asian dish with noodles, vegetables and minced meat, richly seasoned with spices. The taste of the meat is somewhere between sukiyaki and shigurini (traditional Japanese snacks). This dish will easily fit into the daily menu of not only devoted fans of Asian cuisine, but also simple adherents of diet food.

Classic soup recipe

Juicy beef tenderloin, thick noodles and aromatic broth. Sounds very appetizing, doesn't it? This flavorful udon and beef soup makes a great lunch or dinner.

Used products:

• 400g udon noodles;
• 230 g thinly sliced beef;
• 40ml soy sauce;
• 30 ml rapeseed oil;
• 20g brown sugar;
• ginger, green onion.

For the broth:

• 400ml dashi;
• mirin, soy sauce;
• sugar, sea s alt.

Mix dashi with a teaspoon of sugar, mirin and soy sauce. Bring to a boil, cook over low heat. In a separate saucepan, boil udon (1-2 minutes), drain the water andtransfer the noodles to a serving bowl.

Fry thin strips of beef meat with chopped green onions in a frying pan with oil. Once the meat is well browned, add some sugar and soy sauce. A crispy caramel crust should form. Pour the cooked noodles with hot broth, put ruddy slices of beef on top.

Japanese broth at home

Beef udon is usually cooked with dashi (traditional broth). The fragrance base is sold in Asian stores. But what if you couldn't buy one of the main ingredients of the soup? You can cook the broth yourself.

Used products:

• 1 liter of water;
• kombu (dried seaweed).

Make a couple of cuts on the kombu. Fill the algae with water, set aside for 2-3 hours. Bring the fragrant liquid to a boil over medium heat. Don't forget to get rid of the foam! Just before the dashi boils, remove the seaweed from the pot.

If you don't use dashi right away, keep it in the bottle in the refrigerator for 4-5 days or in the freezer for up to 2 weeks. You can prepare a spicy broth not only with seaweed, but also with mushrooms, anchovies, sardines, tuna and dried mushrooms.

Udon with beef and vegetables

Combine s alted beef, tender noodles and crunchy vegetables with a mixture of soy glaze, sesame oil and hot chili.

Usedproducts:

• 400g udon noodles;
• 250g beef tenderloin;
• 200g red cabbage leaves;
• 100g snow peas;
• 200 ml chili sauce;
• 70 ml soy glaze;
• 30ml rice vinegar;
• 30 ml sesame oil.

Wash and dry fresh food. Finely chop the cabbage leaves, and in another bowl, whisk together the soy glaze, sesame oil, vinegar, sweet chili sauce, and 1/2 cup water. Boil the noodles separately.

Cook tenderloin for 3-5 minutes, set aside. Cook cabbage and peas, stirring occasionally, 4 to 5 minutes. Add noodles and sauce. Cook, stirring frequently and scraping the sides of the pan, 4 to 6 minutes, until the liquid thickens. Add beef, mix well. Serve with an additional garnish of crushed peanuts.

How to make udon noodles?

Japanese udon comes with dried noodles in supermarkets, and can also be found vacuum-packed. Unusual pasta is cooked for 4-8 minutes, the time required for cooking is always indicated on the back of the package. If you bought ready-made udon, then just soak the noodles in hot water for 5-6 minutes.

What ingredients can be added to traditional Japanese food? Try:

• spinach leaves;
• carrots, celery;
• shiitake mushrooms.

In the process of preparing a savory dish, seasonings familiar to Japanese cuisine (soy sauce, mirin, sake) are used. Grated ginger, shichimi (spicy powder) is often added to beef udon.pepper). For extra sweetness, season this spicy treat with honey.