Delicious Beef Udon

Name: Delicious Beef Udon
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Thinly sliced beef; 1 tbsp Sake (to prepare the beef); 1 tsp Sugar; 2 tbsp Mirin; 1 tbsp Soy sauce; 2 bunches Mizuna (or spinach or leafy greens); 3 stalks Green onion (for garnish); 3 servings Udon (dried or fresh); 150 ml Mentsuyu (2x concentrate); 450 ml Water

cookpad.japan @cookpad_jp

Udon is great with slightly sweetly seasoned beef. I love leeks in Sukiyaki, so decided to try something similar. This a lunchtime staple for my family.

Be careful as the beef will become tough if you cook it for too long. Recipe by Mekamahao

Udon is great with slightly sweetly seasoned beef. I love leeks in Sukiyaki, so decided to try something similar. This a lunchtime staple for my family.

Be careful as the beef will become tough if you cook it for too long. Recipe by Mekamahao

cookpad.japan @cookpad_jp

Udon is great with slightly sweetly seasoned beef. I love leeks in Sukiyaki, so decided to try something similar. This a lunchtime staple for my family.

Be careful as the beef will become tough if you cook it for too long. Recipe by Mekamahao

Udon is great with slightly sweetly seasoned beef. I love leeks in Sukiyaki, so decided to try something similar. This a lunchtime staple for my family.

Be careful as the beef will become tough if you cook it for too long. Recipe by Mekamahao

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Ingredients

3 servings

200 gramsThinly sliced beef
1 tbspSake (to prepare the beef)
1 tspSugar
2 tbspMirin
1 tbspSoy sauce
2bunches Mizuna (or spinach or leafy greens)
3stalks Green onion (for garnish)
3servings Udon (dried or fresh)
Sauce for the noodles
150 mlMentsuyu (2x concentrate)
450 mlWater

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Steps

1

If the meat is too large, cut into bite-sized pieces. Sprinkle with the sake and leave it to season. Slice the leek diagonally.
2

Cut the mizuna into 4-5 cm lengths. Chop the green onion for garnish.
3

Cook the beef and leek in a frying pan or pot. There is no need to add oil.
4

When the beef is about half cooked, add the sugar and mirin, and simmer for 1-2 minutes. Once the sweetness has been absorbed into the meat, add the soy sauce. The meat is done!
5

Cook the udon according to the instructions on the package (you want it warmed). Serve the udon in a large bowl.
6

In another pot, add the mentsuyu and water to make the soup. Use the instructions on the bottle if your mentsuyu is more concentrated then 2x.
7

When the pot is simmering, add the mizuna and turn off the heat.
8

Pour the soup over the udon and add the mizuna.
9

Add the meat and leek mixture, and garnish with green onions. Done!