Step 1

Gather all the ingredients.

Step 2

In a small saucepan, add 2 cups (480 ml) dashi and 1 tsp sugar.

Step 3

Add 1 Tbsp mirin and 1 Tbsp soy sauce and bring it to a boil.

Step 4

Taste the soup and adjust the taste with Kosher salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat.

Step 5

Cut the Tokyo negi (or use sub) and Narutomaki (fish cake) diagonally.

Step 6

Cut the Mitsuba (optional) into small pieces and thinly slice one onion/scallion (used for topping).

Step 7

Cut the thinly sliced meat into bite size pieces.

Step 8

Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost).  If you use dry noodles, follow the package instructions.

Step 9

Once the udon is done cooking, drain water and transfer to serving bowls.

Step 10

While cooking udon, you can start heating the large frying pan. Once it’s heated, add 1 Tbsp vegetable oil and cook the Negi until tender.

Step 11

Add the meat and brown all sides. Don’t move the meat around until it’s nicely seared.

Step 12

Once the meat is nicely browned, add ½ to 1 Tbsp sugar and 1 Tbsp soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat.

Step 13

By this time, the noodle should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles.

Step 14

Place the narutomaki (fish cake) and garnish with scallion and mitsuba. If you like it spicy, sprinkle Shichimi Togarashi (Japanese 7 spice). Enjoy!