Beef Udon

Ingredients:

500g shabu beef

1/2 stalk scallions/green onions

Udon noodles

1 tbsp soy sauce

1 tbsp sugar

Soup

4 cup dashi stock ~ recipe here

2 tbsp soy sauce

2 tbsp mirin

2 tsp sugar

1/2 tsp salt

Topping

Narutomaki (fish cake) ~ slice

3 sprigs parsley ~ chopped

1 green scallion/green onion ~ chopped

Directions/Instructions:

1. Return the dashi to the stove, add soy sauce, miring, sugar, and salt.  Bring to boil.  Taste the soup and adjust the taste with salt as it will enhance the flavor without adding additional sugar or soy sauce.  Cover and keep it on low heat.
2. On the pan, heat 2 tbsp oil and cook the scallion/green onions until tender.  Then add the meat and brown all sides.  Don't move the meat around until it's nicely seared.
3. Once the meat is nicely browned, add sugar and soy sauce.  When the sauce has caramelized and slightly thicken, turn off the heat.
4. Bring a large pot of water to boil for udon noodles for 1 min or follow the package instructions.  Drain and transfer to a serving bowl.
5. Pour the hot soup over the udon noodles in the bowls.  Then serve the meat on top of the udon noodles.  Place the narutomaki (fish cake) and garnish with scallion and parsley.  Sprinkle shichimi togarashi.