So, keep that in mind for this yaki udon recipe. It’s udon noodles, which, are boiled like traditional noodles, then stir ...

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.

FOR THE SOUP BASE. 1 litre shiitake dashi. 80ml light soy sauce. 80ml mirin. ½ tsp salt. FOR THE BRAISED BEEF. 120ml sake. 80ml soy sauce. 80ml mirin. 2 tsp caster sugar. 20g ginger, julienned. 1 ...

I’ve made the dish at home regularly since, simmering beef, thin-sliced onions and scallions in a mixture of dashi, soy sauce, mirin and sugar for 10 to 15 minutes until the beef is tender and ...

Reduce heat to medium-low and carefully add 8 oz. shaved beef, cut into 3x2" pieces, patted dry, chilled, one at a time, gently laying over broth in a single layer to cover surface.

Add beef and cook until well browned on all sides, 2 to 4 minutes; transfer to a bowl. 2. Add mushrooms, carrots, and onions to fat left in saucepan and cook until softened and lightly browned, 5 ...

Add the beef, let it sit for about 10 seconds to brown the edges, then turn and toss for 20 to 30 seconds to brown it all over. Season the beef with the mirin, 1 tablespoon of the light soy sauce ...

Udon wouldn't stand a chance in a soup popularity contest with ramen, soba or pho. Still, our food writer set out to find the best spots for udon in Seattle.

Ingredients. 1 stick unsalted butter. 1 1/2 to 2 pounds alliums of your choosing (red onions, sweet onions, yellow onions, white onions, leeks, shallots and the like), peeled and thinly sliced ...