How Much Is Beef in Japan

If you love beef and udon noodles, Beef Udon (Niku Udon ) is the dish for you. The sugariness of the beef topping goes well with the plain udon noodle soup. It is a simple but filling noodle soup with plenty of beef.

The Japanese name of this dish, Niku Udon (肉うどん), does non interpret to Beef Udon considering the give-and-take 'niku' (肉) ways meat, non beef. Niku Udon tin can be made with pork or chicken meat but sliced beefiness is past far the nearly popular meat for this dish.

In my post Japanese Beefiness and Rice (Beefiness Takikomi Gohan), I mentioned that this dish was besides called ' niku gohan'. And it is a very uncomplicated rice dish. Well, today'due south dish is almost like the noodle version of it. The ingredients to cook the beef are quite similar to Beef Takikomi Gohan.

What's in Beef Udon (Niku Udon)

Beef Udon is made of udon noodles, a dashi-based broth and flavoured beef toppings.

Udon Noodles:

Udon noodles can be either home-made, a package of dried udon noodles from a store or a packet of pre-cooked fresh noodles from a store (photo below from left in this order ).

If you are using Home-fabricated Udon Noodles or dried udon noodles, yous demand to boil them and become set up to employ. If y'all are using pre-cooked fresh udon noodles, you just need to warm them upwards by blanching them in boiling h2o.

Broth:

The goop for Beef Udon is a typical noodle broth made of the following ingredients (for i serving):

• 300ml / 10oz dashi stock
• 1 tablespoon light soy sauce
• 1 teaspoon mirin
• A pinch of salt

If you compare the proportion of the ingredients with the broth fabricated for Tempura Udon, you will detect that the ingredients above are slightly different. Since the topping has a soy flavour, I made a slightly lighter broth for Beefiness Udon than the standard noodle broth.

Employ of calorie-free soy sauce makes the colour of the goop lighter. But if you lot don't accept information technology, you tin can use normal soy sauce.

Toppings:

• Thinly sliced beef
• Julienned ginger
• Dashi stock
• Soy sauce
• Cooking sake
• Mirin
• Sugar
• Chopped shallots/scallions to besprinkle at the end (optional merely strongly recommended to add a colour to the dish)

I used the frozen thinly sliced beefiness that I bought from the Asian grocery store. You can instead slice a block of beef by manus.  Rib center, sirloin or acme side steak would be skilful.

Some recipes do not use dashi stock and merely add water instead. But I think that the beef toppings taste better with dashi stock added.

How to Make Beef Udon (Niku Udon)

It does not take a very long time to melt Niku Udon.

1. Melt the beef with other topping ingredients until only a small amount of liquid is left over (takes about five minutes).
2. Eddy udon noodles (takes near 10 minutes) or warm up if using cooked udon.
3. Mix all the ingredients for the broth and bring it to a boil (takes 5 minutes).
4. Transfer the noodles and the broth to a serving bowl, then place the beef on elevation. Scatter the shallots/scallion over the beefiness.

The fashion I cook the beef is very simple too. You lot don't fifty-fifty sauté the beef. Just bring all the topping ingredients, except beef, to a boil then add ginger and beefiness.

Since all these 3 Beefiness Udon components need to be hot when putting them together, utilising the cooktop burners becomes quite important.

I apply 3 cooktop burners, i.e. one burner to boil and warm upwardly udon noodles, one to make the broth and ane to cook the beef toppings.

If you only take two burners, I would advise that y'all allocate 1 for udon and the other for the broth and the toppings. At the time of serving, y'all should have the broth on the cooktop. As soon every bit the broth is brought to a boil, put the toppings on the burner.

If you take only ane burner, you lot can use a microwave to oestrus up the noodles and bring the broth to a eddy on the cooktop. Equally shortly as the broth is heated up, put the toppings on the cooktop to oestrus up.

Beefiness Udon (Niku Udon) is a very simple udon noodle recipe merely it's and so satisfying with a generous amount of flavoursome beef slices as toppings. And it takes only xx minutes to make.

Yumiko

If yous dearest beef and udon noddles, Beef Udon (Niku Udon) is the dish for you. The sweetness of the beefiness topping goes well with the patently udon noodle soup. It is a simple only filling noodle soup with enough of sliced beef.

Don't forget to see the section 'Meal IDEAS' below the recipe carte! Information technology gives you a listing of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to y'all.

Recipe Blazon: Principal

Cuisine: Japanese

Keyword: beef noodle soup, udon noodle soup, udon noodles

Serves: 1

Author: Yumiko

• 1 serving udon noodles (note 1)
• 2 tbsp shallots/scallions finely chopped

Beef Toppings

• 130g / 4.6oz thinly sliced beefiness (note 2)
• 1 tbsp ginger finely julienned
• 1 tbsp dashi stock
• i tbsp soy sauce
• 1 tsp cooking sake
• one tbsp mirin
• ane tsp sugar

Broth

• 300ml / 10oz dashi stock
• 1 tbsp calorie-free soy sauce (or normal soy sauce)
• 2 tsp mirin
• A pinch of salt

1. Eddy udon noodles per the instructions to al-dente. Rinse them in running cold water until the noddles cool down completely, then drain (note 3).

2. Add together all the Goop ingredients in a bucket and bring it to a boil.

Beef Toppings

1. Put all the Beef Toppings ingredients, except beef, into a skillet and bring information technology to a boil over medium heat.

2. Add together beef to the skillet, untangling each slice of the beefiness. Cook until a pocket-size amount of liquid is left at the bottom of the skillet - see the photo in the department, HOW TO Make BEEF UDON (NIKU UDON) in the post.

3. Turn the heat off and leave until required.

Serving

1. Bring h2o in a saucepan to a eddy and flinch the udon noodles to warm them up. Bleed well and transfer to a serving bowl.

2. Pour the hot broth over the noodles. Untangle the noodles in the goop if required.

3. Transfer the beefiness (annotation 4) on top of the noodles and scatter the chopped shallots/scallions over the beefiness. Serve immediately.

1. Whatsoever types of udon noddles are OK. If you have fourth dimension, make them from scratch per my recipe Domicile-made Udon Noodles.

Alternatively, buy a bundle of dried udon noodles or precooked fresh udon noodles. They are available at supermarkets and Japanese/Asian grocery stores.

2. I bought a packet of frozen sliced beef from the Asian grocery store. It came in a very big piece so I halved it.

Otherwise, get a rib middle, sirloin or acme side steak and very thinly slice it.

3. If you are using precooked noodles, no need to boil.

4. If the beef gets cold, reheat it. Discard the small corporeality of liquid left in the skillet.

v. Information technology is of import that the noodles, the broth and the toppings are all hot when putting together. Come across the section, HOW TO Brand BEEF UDON in the mail, which talks about how I employ iii cooktop burners to keep them hot.

half dozen. Nutrition per serving. I assumed half of the flavouring sauce for the beef is discarded. It besides assumed the entire broth is consumed simply information technology'south unlikely. You tin cut back a significant amount of sodium past not drinking the broth too much.

serving67g calories: 557kcal fat: 25g (38%) saturated fat: 9.7g (49%) trans fat: 0.0g polyunsaturated fat: 1.5g monounsaturated fat: 10g cholesterol: 89mg (30%) sodium: 2009mg (84%) potassium: 1081mg (31%) carbohydrates: 39g (13%) dietary fibre: one.7g (vii%) sugar: 11g protein: 38g vitamin a: 2% vitamin c: 4.3% calcium: three.6% iron: 23%

Meal Ideas

A typical Japanese meal consists of a main dish, a couple of side dishes, a soup and rice. I endeavor to come up with a combination of dishes with a diverseness of flavours, colours, textures and brand-ahead dishes.

Beefiness Udon hardly has whatever vegetables in it so I decided to accept side dishes with practiced amount of vegetables.

If you recall that the corporeality of beefiness in the Beef Udon is sufficient, you lot can supersede Pumpkin Soboro-an with Kabocha no Nitsuke.

For Side dish 2, if y'all are not fond of wasabi mayonnaise, you tin can serve a different vegetable salad.

• Chief: Beefiness Udon – today's recipe, brand ahead toppings
• Side dish 1: Steamed Pumpkin with Beef Mince Sauce (Pumpkin Soboro-an) – or Simmered Pumpkin (Kabocha no Nitsuke), make ahead
• Side dish 2: Root Vegetable Salad with Wasabi Mayonnaise – or other salad with plenty of vegetables
• Side dish three: Elementary Pickled Celery – make ahead, or other pickled dish

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Source: https://japan.recipetineats.com/beef-udon-niku-udon/

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