Niku Shimeji Udon Ingredients

• 100 grams of thinly sliced beef (ribeye or sukiyaki cut)
• 80 grams of shimeji mushrooms, trimmed
• ½ medium yellow onion, thinly sliced
• 1–2 stalks spring onions (white and green parts separated)
• 1 frozen udon pack
• Neutral oil for cooking

Beef and Mushroom Seasoning Ingredients

• 1 tablespoon of soy sauce
• ½ tablespoon of sugar
• Splash of sake
• A few spoonfuls of dashi (as needed to loosen)

Soup Base Ingredients

• 400 milliliters of dashi (made from tea bag, katsuoboshi + kombu, or dashi powder)
• ½ teaspoon of chicken stock concentrate (optional, for depth)
• 1 tablespoon of soy sauce
• 1 tablespoon of mirin
• ½ tablespoon of sake
• ½ teaspoon of sugar
• Salt to taste

Serves 1 person

1. Bring dashi to a gentle boil. Add chicken stock concentrate (if using), soy sauce, mirin, sake, and sugar. Taste and adjust salt as needed. Set aside, keeping warm.
2. Slice the spring onions thinly, separating the white and green parts and set aside. Thinly slice the yellow onion and put together with the white part of the spring onions.
3. In a small pan, heat a little oil. Add sliced onions (yellow + white parts of spring onion) and sauté until translucent. Add shimeji mushrooms and cook until tender. Push to the side, add beef, and stir-fry until just cooked.
4. Add soy sauce, sugar, and sake. If it dries out, deglaze with a spoonful or two of the dashi if it’s dry. Let it simmer for a minute, then turn off heat.
5. In a pot of boiling water, prepare frozen udon according to the package. Drain and place gently into your serving bowl.
6. Pour the hot broth over the noodles. Carefully spoon the beef, onions, and mushroom mixture on top.
7. Finish with a generous sprinkle of the green parts of your spring onions. Enjoy as it is or sprinkle over some shichimi togarashi just before serving for a little heat.