A simple and deep Japanese bowl: seared thin strips of beef, chewy udon, and a quick dashi broth boosted with bonito flakes, mirin, and soy sauce.
Ingredients
- 220 g beef, such as ribeye, sirloin, or flank steak, very thinly sliced
- 8 g + 2 pincées pour finir bonito flakes / katsuobushi
- 2 servings udon noodles, fresh or pre-cooked
- 2 tbsp mirin
- 1 morceau de 8 cm, optionnel mais idéal kombu
- 120 g daikon, peeled and cut into thin half-moons
- 3 tbsp Japanese soy sauce
- 700 ml water
- 1 tsp sugar
- 1 tsp neutral oil
- 1 tsp grated fresh ginger
- as needed salt
- 1 finely sliced scallion
- 1 tsp toasted sesame seeds
Method
- Place the water and kombu in a saucepan. Heat gently until simmering, without a hard boil. Remove the kombu as soon as the water simmers.
- Add 8 g of bonito flakes, turn off the heat, and let steep for 5 minutes. Strain to get a clear dashi.
- Return the dashi to the saucepan. Add the daikon, 2 tbsp of soy sauce, 1 tbsp of mirin, and the ginger. Cook for 7 to 8 minutes, until the daikon is tender but still holds its shape.
- Meanwhile, toss the beef with 1 tbsp of soy sauce, 1 tbsp of mirin, and the sugar. Let marinate for 5 minutes.
- Heat a skillet with the neutral oil over high heat. Quickly sear the beef for 45 to 60 seconds, just to brown it without drying it out. Set aside.
- Cook or reheat the udon according to package instructions, then drain them. Divide them between two warm bowls.
- Taste the broth and adjust with a little salt or soy sauce if necessary. Pour the piping hot broth and daikon over the udon.
- Top with the seared beef. Finish with the scallion, toasted sesame seeds, and a pinch of bonito flakes that will dance in the heat of the bowl.
Nutrition
Per serving
- Energy
- 270.3 kcal
- Protein
- 26.94 g
- Carbohydrate
- 15.18 g
- Fat
- 10.16 g
- Fibre
- 1.22 g
- Calcium
- 44.7 mg
- Iron
- 1.62 mg
- Magnesium
- 45.69 mg
