肉うどん (niku udon)
What kind of dish is niku udon??
niku udon = beef udon ”Niku” is a general term for beef, pork, and chicken, but niku udon generally uses beef.
This dish is udon noodles topped with beef and onions seasoned with soy sauce and sugar.
It is no exaggeration to say that it is the most popular type of udon.
The soup for udon is called “mentsuyu.”
To make mentsuyu, it is common to mix soy sauce and mirin in a 1:1 ratio and add hot water and dashi stock granules.
When making mensuyu, I add dried shiitake mushrooms to enhance the flavor. Dried shiitake mushrooms have a unique flavor, and the taste changes greatly depending on whether you add them or not.
If possible, use dried shiitake mushrooms called “donko.”
What kind of foods is udon??
Udon is a thick noodle made from wheat flour, used in Japanese cuisine. It is usually served with a hot soup called ‘tsuyu’. However, there is a wide variety of udon, such as fried udon, cold udon, and curry udon. Udon goes well with any kind of ingredients. Therefore, there is an option in any situation, whether you want to eat something light or you want to eat something rich.
There are three types of udon: frozen, dried（half dried), and chilled.
Frozen and chilled noodles look almost the same, but dried noodles are characterized by being long and thin.
Frozen udon and chilled udon can be heated in the microwave, but dried noodles are boiled before use.
Katokichi brand udon is my favorite because it has a chewy texture. This is a type of frozen udon called “Sanuki udon” from Kagawa Prefecture, a famous udon production area in Japan.
In contrast, Fukuoka udon is characterized by its softness. Chilled udon and dried udon tend to have a soft texture like Fukuoka udon. Find your favorite.
There are many types of udon toppings, but the most popular one is definitely meat udon.
We also recommend toppings such as soft-boiled egg, grated yam, tororo kombu, and tempura bits.
☆*:.｡.About udon soup
Higashimaru udon soup is a famous seasoning for udon soup. It has a good amount of salt, so it goes well with udon. (By the way in Japan, udon soup is called “tsuyu”.)
Cup noodles called “Donbei” are famous. I like this cup noodle, but it’s hard to recreate this soup. If you use Higashimaru udon soup, you will feel that it has a similar flavor.
Click here for product information on Donbei. 👉 https://www.donbei.jp
If you prefer a sweeter soup, you can use Commercially available liquid mentsuyu.
Commercially available liquid mentsuyu can also be used for other dishes such as simmered dishes, so it is very convenient to have one. This is sold at supermarkets and convenience stores.
NUTRITION FACTS of Recipe for Boasting immense popularity Niku Udon (Beef Udon）
477kcal Pritein 19.6g Fat 12.0g Carb 69.9g Salt Equivalent 3.3g
INGREDIENTS for Recipe for Boasting immense popularity Niku Udon (Beef Udon）(4SERVINGS)
- Mentsuyu
- ★ 4 Dried shiitake mushrooms 10g
- ★Water 800g
- ★Light soy sauce 40g
- ★Dark soy sauce 40g
- ★Mirin 60g
- ★Dashi stock granules 10g
- Sliced Beef shoulder loin 250g
- onion 250g
- ☆dark soy sauce 30g
- ☆sugar 20g
- ☆sake 40g
- ☆sliced ginger 5g
- ☆water 100g
- 4frozen udon noodles (about800g)
- green onion 20g
- kamaboko 9 slices
Check out this article about mirin and soy sauce. 👉 About Soy sauce ＆ mirin & sake
There are two types of soy sauce: dark soy sauce and light soy sauce. When I make Tsuyu, I often mix half and half. Generally, dark soy sauce is used in the Kanto region, and light soy sauce is used in the Kansai region.
Recipe for Boasting immense popularity Niku Udon (Beef Udon） COOKING INSTRUCTIONS
Soak the dried shiitake mushrooms in water for a few hours.
- Slice the onion and place it in a heat-resistant container.
- Cover the heat-resistant container with plastic wrap and microwave for 4 minutes.
- Put the onion, dark soy sauce, sugar, sake, sliced ginger, and water in a pot and bring to a boil.
- Add the sliced Beef shoulder loin to the boiling broth.
- When most of the water has evaporated, turn off the heat and leave it for a while to let the beef soak up the flavor.
- Mix light soy sauce, dark soy sauce, mirin, dashi stock granules, Shiitake mushroom rehydrated soup, and rehydrated shiitake mushrooms.
- Bring the mentsuyu to a boil and turn off the heat.
- Place the frozen udon on a plate and microwave for 2 minutes.
- Put the udon in the mentsuyu.
- When the udon is warm, place it on a plate and top with green onion and kamaboko.
When the meat is boiled in water, lye is produced and the broth becomes cloudy. Put it in the hot broth and boil it for a short time. If the amount of water is too much, the taste will be diluted. So be careful not to add too much water.
MEMO：Lunch menu using udon
The menu for this day is meat udon, shiraae, taro and mince stew, and pineapple. Here is the recipe for Shiraae. 👉 Tofu salad with a gentle sweetness
コメント