Recipe For Flavorful Niku Udon Soup (Beef Udon)

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The black dish contains udon noodles, soup, beef, green onions, and kamaboko.
Recipe For Flavorful Niku Udon Soup (Beef Udon)

肉うどん

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.

☆*:.。.About udon soup

The soup used for noodle dishes such as udon and soba 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.

Mentsuyu is a versatile seasoning that can be used for all kinds of Japanese cuisine, including simmered dishes, udon, and rice bowls.

When I make my own mensuyu, I adjust the ingredients to suit the dish.

I use sugar to make mensuyu for soba noodles to enhance the sweetness, and I don’t use sugar for mensuyu for udon noodles, but use mirin instead.

My specialty in this udon soup recipe is to use dried shiitake mushrooms.

Dried shiitake mushrooms have a unique flavor, and adding them or not will greatly change the taste and aroma of the soup.

(The best choice is to use the very fragrant dried shiitake variety called “donko.”)

Also, if I have time, I sometimes make dashi soup using kelp or bonito flakes instead of dashi stock granules. For instructions on how to make dashi soup, please read the sumashi soup article.

Click here for the sumashi soup recipe 👉 Sumashi Jiru (Clear Soup) Made With Homemade Dashi

About commercially available mensuyu (noodle soup)

dashi stock granules
Mentsuyu
Higashimaru udon soup

Commercially available mensuyu liquid can be purchased at any supermarket or convenience store. It can be used for a variety of noodle dishes, including udon, soba, somen, and spaghetti.

Higashimaru’s Udon Soup Powder is, as the name suggests, a soup for udon. It is less sweet and more salty. It is similar to the soup in the popular cup noodle “Donbei.” This soup is difficult to recreate at home.

Click here for product information on Donbei. 👉 https://www.donbei.jp

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, driedhalf 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.

Niku udon

NUTRITION FACTS of Niku Udon Soup (Beef Udon)

Nutrition Value Per Person

  • 477 kcal
  • Pritein 19.6 g
  • Fat 12.0 g
  • Carb 69.9 g
  • Salt Equivalent 3.3 g

INGREDIENTS for Niku Udon Soup (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
  • 4 Frozen udon noodles (about800g)
  • Green onion 20g
  • Kamaboko 9 slices

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.

Check out this article about mirin and soy sauce. 👉 About Soy sauce & mirin & sake

Niku Udon Soup (Beef Udon) COOKING INSTRUCTIONS

Soak the dried shiitake mushrooms in water for a few hours.

  1. Slice the onion and place it in a heat-resistant container.
  2. Cover the heat-resistant container with plastic wrap and microwave for 4 minutes.
  3. Put the onion, dark soy sauce, sugar, sake, sliced ​​ginger, and water in a pot and bring to a boil.
  4. Add the sliced Beef shoulder loin to the boiling broth.
  5. 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.
  6. Mix light soy sauce, dark soy sauce, mirin, dashi stock granules, Shiitake mushroom rehydrated soup, and rehydrated shiitake mushrooms.
  7. Bring the mentsuyu to a boil and turn off the heat.
  8. Place the frozen udon on a plate and microwave for 2 minutes.
  9. Put the udon in the mentsuyu.
  10. 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.

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


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