Ingredients

The following ingredients have 4 Servings
  • 1 litre water
  • 1 large piece of kombu, roughly 15 grams
  • 1 1/2 cups packed bonito flakes (katsuobushi)
  • 1/2 cup Japanese soy sauce (Yamasa)
  • 1/2 cup mirin
  • 500 g dried udon noodles
  • 300 g fatty beef steak, thinly sliced or sukiyaki beef
  • 2 tbsp Japanese soy sauce (Yamasa)
  • 1 tsp brown sugar
  • 2 stalks spring onions, chopped
  • shichimi togarashi

Instruction

  • Pour water into a soup pot then soak the kombu for 20 minutes.
  • Place on a stove top on high heat then bring it to a boil. Once it starts boiling remove the kombu.
  • Add the bonito flakes, simmer for 10 minutes. Using a fine mesh sieve, strain the liquid and discard any solids.
  • Pour the strained liquid on another pot the add the soy sauce and mirin, bring it to a boil then simmer.
  • In a pan add small amount of oil the cook the beef slices, add the two tablespoons of soy sauce and sugar then set it aside.
  • Prepare udon noodles according to packet instructions. Once cooked divide into 4 different bowls.
  • Pour hot soup then top with cooked beef slices and spring onion then serve.