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 ...

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

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 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 ...

Food & Wine's recipe for a hearty, old-fashioned mushroom-barley soup is perfect for those chilly nights. Everything simmers for just 30 minutes to meld the flavors and yield perfectly cooked ...

Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.