Soup Base

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2½ cups dashi (Japanese soup stock)

1½ Tbsp soy sauce

1 Tbsp mirin

1 tsp sugar

⅛ tsp Diamond Crystal kosher salt

½ Tokyo negi (naga negi; long green onion) ((white part only; or use 2 green onions))

4 sprigs mitsuba (Japanese parsley) ((optional; for topping))

1 green onion/scallion ((for topping))

4 slices narutomaki (fish cakes) ((optional))

8 oz thinly sliced beef (chuck or ribeye)

1 Tbsp neutral oil

2 tsp sugar

1 Tbsp soy sauce

2 servings udon noodles

Shichimi togarashi (Japanese seven spice) ((optional))

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Optional Soup Base

⅓ cup mentsuyu (concentrated noodle soup base)

2⅓ cups water

1 Tbsp mirin

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1. Gather all the ingredients. Bring a large pot of water to a boil for the udon noodles. Once boiling, keep it covered on low heat until you‘re ready to cook the noodles.

2. In a medium saucepan, bring dashi to a boil over medium heat.

3. Simmer for 2–3 minutes. Then, squeeze the liquid from the dashi packet and discard the packet.

4. Add soy sauce, mirin, sugar, and kosher salt and mix it all together. Cover the pot with a lid to prevent evaporation and keep it hot. Remove it from the heat and set aside.

5. Cut the white part of ½ Tokyo negi (naga negi; long green onion) diagonally into ½-inch (1.3 cm) slices. Set aside.

6. Thinly slice the leaves and tender stems of 4 sprigs mitsuba (Japanese parsley)(optional).

7. Cut 1 green onion/scallion into thin slices. Transfer the green onion slices and mitsuba to a small plate or bowl for topping the soup later.

8. Diagonally cut 4 slices narutomaki (fish cakes). Then, cut 6–8 oz thinly sliced beef (chuck or ribeye) in half, about 1½ to 2 inches (3.8-5 cm) wide.

9. Heat the frying pan on medium heat. When it‘s hot, add 1 Tbsp neutral oil and the Tokyo negi.

10. Sauté the negi until golden brown and tender. Then, add the meat and cook until it‘s no longer pink.

11. Add sugar and soy sauce.

12. Stir-fry the meat until it is well coated with the seasoning. Remove from the heat.

13. Cook udon noodles in boiling water according to the package instructions. For frozen udon noodles, boil from frozen for 1 minute to reheat. Drain well and rinse quickly with water to remove the excess starch.

14. Divide the well-drained udon noodles into individual serving bowls and pour the hot broth over the noodles to cover.

15. Place the stir-fried beef, narutomaki, green onions, and mitsuba on top. If you like it spicy, sprinkle shichimi togarashi (Japanese seven spice) on top. Enjoy!

Notes

You can keep the stir-fried beef, udon noodles, and broth separately in airtight containers and store them in the refrigerator for up to 3 days.

To make udon broth with mentsuyu (noodle soup base),

In a medium saucepan, combine mentsuyu (concentrated noodle soup base), water, mirin and mix well. Bring the mixture to a gentle simmer over medium heat. Cover with a lid and turn off the heat. The udon broth is now ready to use.