There is a very popular Donburi (Rice Bowl) dish called ‘Gyū Don’ and there is Udon Noodle version of it. However, there are different methods to cook it. In the region where I grew up, thinly sliced Beef is cooked in Dashi based soup and it is not sweet. In other regions, especially in eastern Japan, soup is seasoned stronger and ‘Gyū Don’ mixture is placed on top. That dish is too sweet for me. This is how I cook Beef Udon Soup.
200g very thinly sliced Beef *e.g. Shabu Shabu slices
1 small piece Ginger *sliced into fine strips
2 thick Spring Onions *thinly sliced diagonally
2 servings Udon Noodles *frozen type recommended
Shichimi (Japanese Chilli Spice Mix)
2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
1/2 teaspoon Salt
2 tablespoons Sake (Rice Wine)
2 tablespoons Soy Sauce
1 tablespoon Mirin
- Cut finely sliced Beef into the size that is easy to eat. Thinly slice Spring Onions and Ginger.
- Bring Water in a saucepan to the boil. Add Beef slices in rapidly boiling water and bring back to the boil, then drain. Return the Beef to the saucepan.
- Add all the soup ingredients and Ginger, and bring to the boil. Add sliced Spring Onions and cook for a few minutes.
- Meanwhile, prepare Udon Noodles. Already cooked Udon Noodles such as Frozen Udon can be simply heated in boiling water.
- Drain Udon Noodles and place in serving bowls. Cover with the Beef mixture and pour the soup over. Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy.