Make the ultimate Beef Niku Udon with this never-fail recipe! This hearty Japanese noodle soup features tender, thinly sliced beef simmered in a savory-sweet broth with dashi, soy sauce, and mirin ...

Remove and set aside. 3. Heat the beef broth or miso soup in a saucepan; then add the udon noodles. Loosen noodles with a fork and let noodles heat through. Stir in the oyster mushrooms and heat 2 ...

Add udon noodles, then spike it all at the end with shichimi togarashi (Japanese seven-spice blend) or chile powder. That’s it! A warming meal in under 30 minutes.

Pour the cooking oil into the pot holding the spice paste. Place the pot over a medium flame and stir constantly until the paste starts to sizzle. Continue to cook, stirring constantly, until the ...

Add beef mixture and 2 cups of the water to pot; bring to a boil over medium. Reduce heat to medium-low; cover and simmer, stirring occasionally, until meat is just tender, 1 hour, 30 minutes to 1 ...

Rinse the soup bones and pat dry. Roast them on a baking sheet at 400 degrees for 45 minutes. Bring a large stock pot of water to a boil and add the beef shank and the chicken to the pot. Bring ...

Beef and Leek Udon Noodle SoupFrom “Japanese Light,” by Kimiko Barber. Serves 2. Ingredients 7 ounces dried udon noodles 1 tablespoon vegetable oil 6 ounces beef top round, thinly sliced 1 ...

1. Saute ground beef; drain. 2. In pot, combine ground beef, cabbages, brown sugar, spinach, carrots, tomatoes and enough water to cover. Mix well and cook over high heat 20 minutes. 3.

Remove and set aside. 3. Heat the beef broth or miso soup in a saucepan; then add the udon noodles. Loosen noodles with a fork and let noodles heat through. Stir in the oyster mushrooms and heat 2 ...