|

Kenji Makes Niku Udon (Japanese Beef Noodle Soup) | NYT Cooking

Byamazingfoodstv



Get the FREE recipe for Kenji’s Niku Udon (Japanese Beef Noodle Soup):

If you can boil water, slice an onion and use a strainer, you can make niku udon, a Japanese beef noodle soup that’s one of J. Kenji López-Alt’s go-to weeknight dinners.

Whether served on top of a bowl of rice or with chewy udon noodles, thinly shaved beef cooked with onions in a sweet-savory dashi broth is classic, warming Japanese comfort food. And it can be made in just minutes once your pantry is stocked with a few simple Japanese staples.

——————————————

Download the Cooking app for daily dinner picks, helpful tools, and even more videos:

VISIT NYT COOKING:

SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.

YOUTUBE:

INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:

About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

source

Similar Posts

44 Comments

  4. 七味
    Shichimi
    As the name suggests, it is a spicy, peppery blend of 7 herbs/spices:

    In the blends of long-established shops, in addition to chili pepper, Japanese Sansho pepper (a green dried version of Sichuan peppers), hemp seeds, and white sesame seeds , there are versions with flax seeds, poppy seeds, green laver, ginger, dried tangerine peel, black sesame seeds, and/or dried Shiso .

    All the major shops and manufacturers will have their own special blend and generally limit the number to 7 items.
    But there are some that might sneak in one more….

  12. Ingredients

    Yield:

    4 servings

    For the Dashi (see Tips)

    20grams/about 2 (4-inch) squares kombu

    20grams/about 2 cups loosely packed katsuobushi (dried bonito flakes)

    For the Beef

    1pound thinly shaved beef (see Tips)

    1small yellow onion, thinly sliced

    1bunch scallions, white parts cut into 2-inch segments and halved lengthwise, light green parts thinly sliced at a sharp angle

    1tablespoon granulated sugar

    ¼cup sake

    2tablespoons soy sauce

    2tablespoons mirin

    For Serving

    2tablespoons soy sauce, plus more as needed

    3tablespoons mirin, plus more as needed

    1pound fresh or frozen udon noodles

    Shichimi or nanami togarashi, or use your favorite chile powder (optional)

  43. Kenji (or someone else in the comments), do you taste much difference between liquid store-bought dashi, powdered and homemade one.
    I tried both but didn't thought it was big of a deal to use the premade ones. However it wasn't a side-by-side taste so, has anyone done it?

  44. Everything looks amazing only thing i do differently is take the beef n onion once its done cooking strain it from the sauce and cook that down half way to give it a stronger flavor and thiccer viscosity so it coats the noodles better then construct the bowl the same way. Promise itll change your life🔥

Leave a Reply