NIKU UDON

Serves 4

15 mins preparation time

15-20 mins cooking time

Amani beef (beef simmered in a sweet sauce):

- 400 g (14 oz) beef, ideally a well-marbled cut, sliced

- 2 tablespoons soy sauce

- 1 tablespoon raw (demerara) sugar

- 2 tablespoons mirin

- 200 ml (7 fl oz) dashi

Soup:

- 1.2 liters (42 fl oz) dashi

- 3 tablespoons mirin

- 3 tablespoons soy sauce

- 1 teaspoon salt

- 2 tablespoons sake

- 320 g (11 1/4 oz) dried udon noodles, or 4 packages precooked udon

- 1 spring onion (scallion), finely chopped

For the beef, cut the beef slices into 3 cm (1 1/4 in) strips. Place the beef, soy sauce, sugar, mirin in a saucepan. Sauté, stirring regularly, over low to medium heat. Add the dashi and let it simmer on low heat for 5 minutes. 

To make the soup, put all of the ingredients in a saucepan and bring to a boil. 

Cook the noodles according to the instructions on the packages. Drain the noodles and divide among four bowls. Pour the soup over the noodles. Top with the beef, garnish with the spring onion and serve immediately. 

Enjoy your cooking with your loved one

Sumber buku: Maori murota, Tokyo cult recipes, May 2016