How to cook beef udon? Recipe with photo

01.09.2019 Food, Recipe
How to cook beef udon? Recipe with photo

Beef udon is a spicy Asian dish with noodles, vegetables and minced meat, seasoned with spices. The taste of meat is something between sukiyaki and shuriguni (traditional Japanese snacks). This dish easily fits into the daily menu of not only devoted fans of Asian cuisine, but also simple followers of dietetic food.

Classic soup recipe

Juicy beef tenderloin, thick noodles and aromatic broth. It sounds very appetizing, right? This fragrant soup with udon and beef will be a great lunch or dinner.

Products used:

  • 400 g udon noodles;
  • 230 g thinly sliced ​​beef;
  • 40 ml soy sauce;
  • 30 ml rapeseed oil;
  • 20 g of brown sugar;
  • ginger, green onions.

For the broth:

  • 400 ml dashi ;
  • mirin, soy sauce;
  • sugar, sea salt.

Mix dashi with a teaspoon of sugar, mirin and soybean sa. Bring to a boil, cook over low heat. In a separate pan, boil udon (1-2 minutes), drain the water and transfer the noodles into a serving bowl.

Fry thin strips of beef meat with chopped green onions in a frying pan with oil. Once the meat is well browned, add some sugar and soy sauce. A crispy caramel must form. Pour the cooked noodles with hot broth, put the rosy slices of beef on top.

Japanese broth at home

Udon with beef, as a rule, is cooked on dashi (traditional broth). Fragrant base is sold in Asian stores. But what if you were unable to buy one of the main ingredients of the soup? You can make the broth yourself.

Traditional Japanese broth

Used products:

  • 1 liter of water;
  • kombu (dried seaweed).

Make a couple of incisions on the kombu. Pour algae with water, set aside for 2-3 hours. Bring the aromatic liquid to a boil over medium heat. Do not forget to get rid of foamRemove the algae from the pan immediately before the dashi begins to boil.

If you do not use dashi immediately, store it in a bottle in the refrigerator for 4-5 days or in the freezer for no more than 2 weeks. You can make spicy broth not only with seaweed, but also with mushrooms, anchovies, sardines, tuna and dried mushrooms.

Udon with beef and vegetables

Combine salted beef, tender noodles and crispy vegetables with a mixture of soy glaze, sesame oil and hot chili.

Fry udon with vegetables and beef

Used products:

  • 400 g of udon noodles;
  • 250 g of beef tenderloin;
  • 200 g of red cabbage leaves;
  • 100 g of snow peas;
  • 200 ml of chili sauce;
  • 70 ml of soy glaze;
  • 30 ml of rice vinegar;
  • 30 ml of sesame oil.

Wash and dry fresh food. Thinly chop the cabbage leaves, in another bowl, beat the soy frosting, sesame oil, vinegar, sweet chili sauce and 1/2 cup of water. Boil the noodles separately.

Cook the beef tenderloin for 3-5 minutes, set aside. Cook cabbage and peas, stirring occasionally, from 4 to 5 minutes. Add noodles and sauce. Cook, often stirring and scraping pieces from the walls of the pan, 4-6 minutes, until the liquid thickens. Add beef, mix thoroughly. Serve with garnished peanuts in addition.

How to make udon noodles?

Japanese udon is delivered to supermarkets with dried noodles and can also be found in vacuum packaging. Unusual pasta is cooked for 4-8 minutes, the time required for cooking is always indicated on the back of the package. If you bought ready-made udon, just soak the noodles in hot water for 5-6 minutes.

What ingredients can be added to a traditional Japanese dish? Try:

  • spinach leaves;
  • carrots, celery;
  • shiitake mushrooms.

During cooking spicy dishes are used seasonings familiar to Japanese cuisine (soy sauce, mirin, sake). In udon with beef, grated ginger and shichimi (hot pepper powder) are often added. For more sweetness, season a spicy treat with honey.



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