Teriyaki Udon Noodles
Simmer udon and beef in teriyaki sauce. It has a satisfying taste, yet doesn't require adding any oil.
Photographed by HIDETOSHI HARA
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 2 servings udon noodles (frozen)
- 150 g beef (thinly sliced)
- 2 green asparagus
- 1/2 naga-negi long onion
- 2 onsen tamago (store-bought)
- 150 ml mirin
- 6 tbsp sake
- 2 tbsp soy sauce
- 1/2 tbsp ginger (grated)
Cut the beef into 5 cm pieces and blanch. Remove from the boiling water as soon as the color changes, then rinse in a bowl of cold water and drain.
Rinsing the beef removes the scum and prevents the broth from becoming cloudy.
Remove the woody ends of the asparagus and peel the lower half of the stalks. Cut diagonally into 4 equal pieces. Cut the negi diagonally into 5 cm lengths.
Pour [A] into a frying pan.
Add the beef and place over medium heat. Remove the beef just before the broth comes to a boil.
Add the frozen udon to the broth and simmer to separate. Add the asparagus and negi and stir occasionally while simmering.
There's no need to thaw the frozen udon.
Once the noodles have fully absorbed the flavor, return the beef and simmer to reduce the liquid. Plate up and top with an onsen tamago. Garnish with ginger.