Many Japanese will add udon noodles to the leftover soup from sukiyaki. This recipe is an evolution of that practice. Great tastes for the autumn season.
Yield: 2 servings
Time: 15 minutes
Ingredients (for sukiyaki beef)
- 3/4lb sliced beef
- 1/2 onion (sliced)
Spices (for sukiyaki beef)
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 2 tbsp sugar
Ingredients (for udon soup)
- 2 pack of frozen udon
- 4 slice of soft tofu
- 1/4 cup green onion (chopped)
Spices (for udon soup)
- 3 cup dashi soup (or 2 tsp hondashi and 3 cup of water)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
Preparation
- Pour hot water on Udon to defrost
- Mix spices for sukiyaki beef in a small bowl (soy sauce, sake, mirin and sugar)
- Heat oil in a frying pan and stir onion for 4 minutes
- Add beef, stir for 2 minutes, then add spices. Stir until the liquid evaporates, then set it aside
- Boil dashi soup then add spices for udon (soy sauce, sale, mirin and sugar)
- Add Udon and cook until it starts to boil
- Put udon and soup in a bowl, then add tofu, and put sukiyaki beef on top
- Sprinkle green onions on top
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