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Export 10 ingredients for grocery delivery
If you are using dry udon, boil the udon first. (Follow instructions on package) If you're using ready-to-use udon you can skip this first step.
First, marinate 150g thinly sliced fatty beef in a bowl with 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp sugar and 1/2 tsp ginger paste. Set aside for 10 minutes.
While the meat is marinating, finely slice the 1/4 an onion and put it in a bowl. Add 1/2 tsp salt, mix and set aside until the beef is ready.
Add 1 tsp of sesame oil to a pot and heat on medium. Add the marinated beef and salted onion to the pot.
Fry everything together until the meat is browned and onions are softened slightly.
Now, add 500 ml of water to the same pot along with 2 dried shiitake mushrooms and bring it to the boil.
Scoop up any fat residue that sits on the surface of the broth as it cooks.
Once it's boiling, add 1 tbsp mirin, 1 and 1/2 tbsp soy sauce, 1 tsp sugar and 1/2 tsp salt, and mix.
After a few minutes, remove the dried mushrooms.
Add the udon to the broth and mix. Break the udon apart as it's cooking.
Cook for a few minutes until udon is al dente. (still firm to the bite!)
Dish up and garnish with spring onion.