This is our kid’s favorite dish so if somebody ever asks them what they want to eat they will surely get “niku udon” 80% of the times in the answer. I always think preparing the “dashi” or the broth of the udon is the worst part of preparing it so most of the times I just use powdered condiment sold in packs, even though I hate the idea of using them. I’ve tried making the “dashi” by myself but the taste is never the same and the kids complain, refusing to eat it most of the times. And what about all the work I’ve done with the “dashi” ??? So, if I don’t mind the work and want the kids to have delicious and healthier food I use this recipe.
Ingredients for the broth:
  • 1 quart (1 liter) of room temperature water
  • 10 pieces of “kombu” (kelp) cut in 4-inches (10cm), rinsed to wipe off the salt only, DO NOT SCRUB IT !
  • 1 1/2 cups of “katsuobushi” (dried bonito flakes)
  • 1/2 of soy sauce
  • 1/2 cup of “mirin” (sweet sake for cooking)
Main ingredients:
  • 8 ounces (250g) of thinly sliced beef
  • 1/2 cup of firm tofu cut into cubes (optional)
  • 2 scallions (green onions), chopped into 1 inch (2.5cm) pieces
  • 1 pound (500g) of dried “udon” noodles
  • 8 slices of “kamaboko” (fish sausage, white inside and pink in the outer layer) cut 0.2 inches vertically (kid’s favorite)
  • 1/2 cup of watercress (optional, kids may not appreciate it too much)
How to prepare:
The broth

  1. If you have paper tea bags for tea leaves you can fill it up with the katsuobushi
  2. Pour water into a medium-sized saucepan.
  3. Add the kombu, and let it soak for 20 minutes.
  4. Turn heat to high. When it comes to a boil, immediately remove the kombu with a pair of tongs, and reduce the heat to low.
  5. Add the tea bags with katsuobushi and stir gently. Simmer for 10 minutes. Turn off the heat, and remove the tea bags. If you don’t have tea bags you will have to strain the liquid through a fine-mesh sieve.
  6. Discard the katsuobushi.
  7. Add the soy sauce and mirin into 5.
  8. Turn heat to medium and bring to a simmer.

The niku udon

  1. Using a pair of tongs, dip one slice of the beef into the simmering liquid at a time. Cook until no longer pink, five to ten seconds. Transfer beef to a plate and repeat process with remaining slices. Cover slices to keep warm.
  2. Add tofu and scallions to the simmering liquid. Simmer for one minute. Then turn heat to low, and cover.
  3. Cook the udon noodles in another large pot of boiling water according to the directions on the package. Drain in a colander when done and divide the noodles between four bowls.
  4. Divide the broth, tofu, scallions, and beef between the four bowls. Garnish each with watercress.
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