Niku Udon w/ Enokis
Enoki mushrooms and a sprinkle of micro greens add the perfect amount of texture and a peppery touch of freshness to this comforting soup.
2 Tbsp sake
micro arugula
1 Tbsp + 1 tsp
2 servings udon
scallion
1/2 pack of enoki mushroom
3 Tbsp mirin
Instructions:
Ingredients:
1/4 onion, slivered
3-4 cups dashi
1/2 lb sliced beef
4.5 Tbsp soy sauce
Start by making a batch of 3-4 cups dashi broth with either dashi bags or instant powder. Set aside.
1.
In a new pan, ladle in 1/2 cup of the dashi and season with 3 Tbsp soy sauce, 2 Tbsp sake, 2 Tbsp mirin, and 1 Tbsp sugar.
2.
Now bring to a boil, then throw in your onion, sliced beef, and enoki mushrooms.
3.
Cook until the onions have softened, the beef has cooked through, and the broth has reduced (about 6-8 min).
4.
Meanwhile, boil the udon noodles according to package instructions. Rinse under cold water and drain.
5.
With the remaining ~3 cups dashi, create your broth by adding in 1.5 Tbsp shoyu, 1 Tbsp mirin, 1 tsp sugar and a pinch of salt. Set aside.
6.
To assemble start with your noodles, then ladle over broth, top with beef & onion mixture, and garnish with scallion and micro arugula.
