Udon with beef - a spicy Asian dish with noodles, vegetables and minced meat, abundantly seasoned with spices. The taste of meat is a cross between sukiyaki and shuriguni (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 dietetic food.
Classic soup recipe
Juicy beef tenderloin, thick noodles and aromatic broth. It sounds very appetizing, right? This fragrant soup with udon and beef will be a great lunch or dinner.
Products Used:
- 400 g udon noodles;
- 230 g thinly sliced beef;
- 40 ml of soy sauce;
- 30 ml of rapeseed oil;
- 20 g of brown sugar;
- ginger, green onions.
For broth:
- 400 ml dashi;
- Mirin, soy sauce;
- sugar, sea salt.
Mix dashi with a teaspoon of sugar, mirin and soy sauce. Bring to a boil, cook over low heat. In a separate pan, boil udon (1-2 minutes), drain the water and transfer the noodles into a serving bowl.
Fry thin strips of beef with chopped green onions in a pan with added butter. Once the meat is well browned, add some sugar and soy sauce. A crispy caramel must form. Pour the cooked noodles with hot broth, top with rosy slices of beef.
Japanese broth at home
Udon with beef, as a rule, is prepared on dashi (traditional broth). Fragrant base is sold in Asian stores. But what if you were unable to buy one of the main ingredients of the soup? You can cook the broth yourself.
Products Used:
- 1 liter of water;
- kombu (dried seaweed).
Make a couple of incisions on the combo. Pour algae with water, set aside for 2-3 hours. Bring the aromatic liquid to a boil over medium heat. Do not forget to get rid of the foam! Immediately before the dashi begins to boil, remove the algae from the pan.
If you do not use dashi immediately, store it in a bottle in the refrigerator for 4-5 days or in the freezer for no more than 2 weeks. You can cook spicy broth not only with seaweed, but also with mushrooms, anchovies, sardines, tuna and dried mushrooms.
Udon with beef and vegetables
Combine salted beef, tender noodles and crispy vegetables with a mixture of soy glaze, sesame oil and hot chili.
Products Used:
- 400 g udon noodles;
- 250 g beef tenderloin;
- 200 g of red cabbage leaves;
- 100 g of snow peas;
- 200 ml of chili sauce;
- 70 ml of soy glaze;
- 30 ml rice vinegar;
- 30 ml of sesame oil.
Wash and dry fresh food. Thinly chop the cabbage leaves, in another bowl, beat the soy frosting, sesame oil, vinegar, sweet chili sauce and 1/2 cup of water. Boil the noodles separately.
Cook the beef tenderloin for 3-5 minutes, set aside. Cook cabbage and peas, stirring occasionally, from 4 to 5 minutes. Add noodles and sauce. Cook, often stirring and scraping pieces from the walls of the pan, 4-6 minutes, until the liquid thickens. Add beef, mix thoroughly. Serve with garnished with chopped peanuts.
How to cook udon noodles?
Japanese udon is delivered to supermarkets with dried noodles, and can also be found in vacuum packaging. 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, 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 (soy sauce, mirin, sake) that are familiar to Japanese cuisine are used. Shredded ginger, chichimi (hot pepper powder) is often added to udon with beef. For more sweetness, season the spicy treat with honey.