Teriyaki Udon Noodles

Simmer udon and beef in teriyaki sauce. It has a satisfying taste, yet doesn't require adding any oil.

Teriyaki Udon Noodles
Photographed by HIDETOSHI HARA


Recipe by
Hiromitsu Nozaki

Average

Beef

Eggs

Rice & Noodles

690kcal

15minutes

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)
  • [A]

    • 150 ml mirin
    • 6 tbsp sake
    • 2 tbsp soy sauce
  • 1/2 tbsp ginger (grated)

Directions

1

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.

Advice

Rinsing the beef removes the scum and prevents the broth from becoming cloudy.

2

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.

3

Pour [A] into a frying pan.

4

Add the beef and place over medium heat. Remove the beef just before the broth comes to a boil.

5

Add the frozen udon to the broth and simmer to separate. Add the asparagus and negi and stir occasionally while simmering.

Advice

There's no need to thaw the frozen udon.

6

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.