Dinner Tonight: Niku Udon

Name: Dinner Tonight: Niku Udon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 227 grams beef, very thinly sliced; 1 large piece kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed; 118 milliliters mirin; 2 scallions, ends trimmed, chopped into 1-inch pieces; 118 milliliters Japanese soy sauce; 118 milliliters firm tofu, cut into 1/4-inch cubes; 454 grams dried udon noodles; 946 milliliters water, at room temperature; 118 milliliters watercress

You can never have too many main course recipes, so give Dinner Tonight: Niku Udon a try. One portion of this dish contains about 32g of protein, 15g of fat, and a total of 618 calories. This recipe serves 4. Head to the store and pick up beef, kombu, udon noodles, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Fill a large pot halfway up with water and bring to a boil.

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Water

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Pot

Pour water into a medium-sized saucepan.

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Water

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Sauce Pan

Add the kombu, and let it soak for 20 minutes. Then turn heat to high. When it comes to a boil, immediately remove the kombu with a pair of tongs, and reduce the heat to low.

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Kombu

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Tongs

Add the katsuobushi and stir gently. Simmer for 10 minutes. Turn off the heat, and then strain the liquid through a fine-mesh sieve. Discard the katsuobushi.

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Bonito Flakes

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Sieve

Pour the strained liquid back into the medium-sized pot, and add the soy sauce and mirin. Turn heat to medium and bring to a simmer.

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Soy Sauce

Mirin

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Pot

For the niku udon: Using a pair of tongs, dip one slice of the beef into the simmering liquid at a time. Cook until no longer pink, five to ten seconds.

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Beef