1/2 lbs Sliced Beef - thinly sliced ribeye, chuck or top sirloin beef. Ready made version are often sold at Asian grocery stores. 1/4 Cups Onion - yellow or brown onion, sliced.

Dried udon noodles, however, ... Dashi is a distinctive type of Japanese stock that's used as a base for many recipes, and is what gives kakejiru its distinctive flavor.

This Korean-Chinese noodle recipe calls for thick udon noodles and a silky, savory black bean sauce mixed with diced pork, zucchini and onions. Even better, it contains a whopping 41 grams of ...

Sold in two forms, fresh and dried noodles, both have pros and cons. Fresh udon are plump and chewy. They’re more durable for stir-frying, making them the better choice for Yaki Udon.

Servings: 4 Ingredients. 12 ounces dried udon noodles; 2 tablespoons plus 2 teaspoons grapeseed or other neutral oil, divided; ¼ cup soy sauce; 2 tablespoons mirin ...

Servings: 4. Ingredients: 12 ounces dried udon noodles 2 tablespoons plus 2 teaspoons grapeseed or other neutral oil, divided ¼ cup soy sauce 2 tablespoons mirin 1 teaspoon white sugar 3 small ...

Preparation. Noodles Step 1. Stir 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt into ¾ cup plus 2 Tbsp. (198 g) water in a small bowl until dissolved. Place 3¼ cups (406 g ...

Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook.

Japanese udon noodles are all about the chew, but it’s hard to replicate the texture with what’s available in American markets. Skip to content All Sections ...