Sukiyaki Udon Noodles
After eating sukiyaki, it is customary to add udon to the pot to finish up the soup. It's so delicious that this recipe was invented to include udon from the beginning.
Photographed by Hideo Sawai
Rice & Noodles
Ingredients (Serves 2-3)
- 2 servings udon noodles (steamed)
- 150 g beef trimmings
- 2/3 onion (200 g)
- 4 shiitake mushrooms
- 1 Japanese green onion (thick)
- 4 tbsp sugar
- 3 tbsp soy sauce
- 2 tbsp sake
- 1 tbsp gochujang (Korean red chili paste)
- 2-3 egg yolks (fresh)Note
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 2 tbsp vegetable oil
Cut the beef into easy-to-eat lengths. Cut the onion in half along the grain and cut into 3 mm slices. Remove the shiitake stems and cut the caps into 3 mm slices. Cut the green onion diagonally into thin slices. Mix and combine [A].
Heat the vegetable oil in a wok or large frying pan placed over medium-high heat. Add the onions and beef and fry till brown.
Avoid stirring as much as possible and allow the onions and beef to brown.
Add the shiitake and lightly stir-fry. Pour [A] in a circular motion and mix. Blanch the udon in boiling water, drain and add to the pan. Mix together and simmer to reduce the liquid.
Avoid stirring as much as possible. The sauce tastes best when browned.
Add the green onion and mix together. Divide into individual bowls and top with an egg yolk.