Learn how to make Japanese Beef Niku Udon, a comforting noodle dish with thick udon noodles, tender beef slices, and a savory ...

"I generally prefer fresh noodles, because they're quicker to cook, but for people who like to follow recipes precisely, dried noodles are often more sympathetic and less prone to overcooking," he ...

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 ...

Notes: A 9-ounce package of dried udon is often divided into three bundles of 3⅓ ounces each. Be sure to have every ingredient measured out and nearby when the stir-frying starts as it proceeds ...

Bring to a simmer, stirring, then add the dried mushrooms, pushing them into the liquid. Remove from the heat, cover and set aside until the mushrooms have softened and cooled, 20 to 30 minutes.

Bring to a simmer, stirring, then add the dried mushrooms, pushing them into the liquid. Remove from the heat, cover and set aside until the mushrooms have softened and cooled, 20 to 30 minutes.

Bring to a simmer, stirring, then add the dried mushrooms, pushing them into the liquid. Remove from the heat, cover and set aside until the mushrooms have softened and cooled, 20 to 30 minutes.

Japanese udon noodles are all about the chew, but it’s hard to replicate the texture with what’s available in American markets. Enter the Italian technique of cooking the noodles only until al ...

Add the udon, stir well and cook until al dente. Drain using a colander, then add 2 cups of ice to the noodles. Run under cool water, tossing, until they are chilled.