Dinner Tonight: Niku Udon

Name: Dinner Tonight: Niku Udon
Total time: 31 min
Ingredients: 1 quart water, at room temperature; 1 large pieces of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed; 1 1/2 cups packed katsuobushi (dried bonito flakes); 1/2 cup plus 2 tablespoons Japanese soy sauce; 1/2 cup mirin; 8 ounces beef, very thinly sliced; 1/2 cup firm tofu, cut into 1/4-inch cubes; 2 scallions, ends trimmed, chopped into 1-inch pieces; 1 pound dried udon noodles; 1/2 cup watercress

constantcookbook.com

A comforting and satisfying bowl of Niku Udon awaits, filled with savory broth, tender beef slices, and chewy udon noodles. This Japanese dish is both…

View full recipe on constantcookbook.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at constantcookbook.com.

Share this recipe:

Cooking tools:

Fine-mesh sieve
Tongs
Colander
Stove
Pot
Saucepan
Plate
Mixing bowl
Spoon

Ingredients

1 quart water, at room temperature
1 large pieces of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed
1 1/2 cups packed katsuobushi (dried bonito flakes)
1/2 cup plus 2 tablespoons Japanese soy sauce
1/2 cup mirin
8 ounces beef, very thinly sliced
1/2 cup firm tofu, cut into 1/4-inch cubes
2 scallions, ends trimmed, chopped into 1-inch pieces
1 pound dried udon noodles
1/2 cup watercress