Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add 1 tsp of sesame oil to a pot and heat on medium. Add the marinated beef and salted onion to the pot.

Step 5

Fry everything together until the meat is browned and onions are softened slightly.

Step 6

Now, add 500 ml of water to the same pot along with 2 dried shiitake mushrooms and bring it to the boil.

Step 7

Scoop up any fat residue that sits on the surface of the broth as it cooks.

Step 8

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.

Step 9

After a few minutes, remove the dried mushrooms.

Step 10

Add the udon to the broth and mix. Break the udon apart as it's cooking.

Step 11

Cook for a few minutes until udon is al dente. (still firm to the bite!)

Step 12

Dish up and garnish with spring onion.

Step 13

Enjoy!