Ingredients

The following ingredients have 4 Servings
  • 8 cups (2 liters) water
  • 2 (6 inches/15 centimeters each) pieces kombu
  • 2 ounces (57 grams) dried shaved bonito
  • 1/4 cup (60 milliliters) sake
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (60 milliliters) soy sauce
  • 1/2 inch (1.25 centimeters) piece fresh ginger (grated)
  • 1 pound (450 grams) beef (shaved (sliced as thinly as possible) and cut into 1- 1 1/2 inch (2.5-4 centimeter) pieces)
  • 1/2 cup (118 milliliters) usukuchi soy sauce
  • 1/4 cup (60 milliliters) mirin
  • 1/2-1 teaspoon salt
  • 4 bricks (8.8 ounces/250 grams each) frozen udon
  • 1 scallion or negi (thinly sliced)
  • Shichimi togarashi

Instruction

  • In a large pot, combine the 8 cups water and kombu. Allow to sit for 30 minutes.
  • After 30 minutes, bring to a boil over medium heat. Remove the kombu pieces and add another 2 tablespoons (30 milliliters) cold water.
  • Stir in the bonito flakes until just combined.
  • Once boiling, reduce to low heat and simmer for 5 minutes. Skim off any foam that develops on the surface.
  • Remove from heat and allow to sit for 15 minutes. Pour through a fine mesh strainer or cheesecloth into a large bowl. Don't squeeze excess liquid from bonito and discard.
  • In a medium bowl, whisk together sake, sugar, 1/4 cup (60 milliliters) soy sauce, and grated ginger.
  • Add the shaved beef pieces, tossing to coat well. Allow to marinade for 10 minutes.
  • Place a large skillet over medium high heat. Do not add oil.
  • Once heated, add the beef with marinate, spreading out to cover the entire base of pan. Cook, stirring often, until most of marinade has evaporated and meat is browned, about 5 minutes.
  • Return strained dashi (water cooked with kombu and bonito) to cleaned large pot over high heat.
  • Stir in the 1/2 cup (118 milliliters) usukuchi soy sauce, mirin, and salt. Once boiling, reduce heat to low until ready to serve.
  • In another large pot, bring water to a boil over high heat. Add frozen udon and cook until just tender.
  • Drain and divide the udon among 4 large soup bowls. Pour the hot broth over the noodles and top each bowl with cooked meat.
  • Top with sliced scallion and shichimi togarashi.
  • Serve immediately.