Beef Udon

• 200g Udon noodles

Stir Fry 

• 200g beef (rib eye or sirloin)
• 3 spring onions
• neutral oil 

Broth

• 1 tbspAmoy  light soy sauce
• 1 tsp sake
• 2 tbsp Hamadaya dashi stock
• 1 tsp caster sugar
• 500 ml water 

Deglazing Liquid/ Sauces

• 1/2 cup of Hamadaya dashi stock
• 1 tsp sake
• 2 Tablespoons Amoy soy sauce
• 2 Tablespoons Hamadaya mirin
• Pinch of sugar 

• 2 spring onions for garnish
• Shichimi togarashi (optional)

Finely slice the beef, and spring onions. 

Start by making the broth. In a saucepan with boiling water, add the dashi powder and simmer for a couple of minutes. Add the mirin, sake, soy sauce, and sugar. Dissolve the sugar and simmer for 3-4 minutes. 

For the beef, on a wok or frying pan on medium heat, add the vegetable oil. Start by adding the spring onions, cook for 2-3 minutes, followed by the thinly sliced beef. Once the beef has browned, add the deglazing liquid/sauces and braise for a further 2-3 minutes.

To serve, heat the noodles as per the package instructions. In a bowl lade a spoonful of the the broth, followed by the noodles and topped with beef, spring onions and shichimi togarashi