Niku Udon with Beef and Broth

Step 1

If your beef is not already sliced, place it on a cutting board and slice it against the grain into pieces 1/8-inch thick, like slicing deli meat. This makes it tender when cooked.

Step 2

Chop the green onions into 1/4-inch pieces by cutting straight across the stalk from the white root end to the green tip. Set aside.

Step 3

Crack both eggs into a small bowl and whisk them with a fork until the yolks and whites are completely mixed and uniform in color, about 15 seconds.

Step 4

Pour the 3 cups of dashi stock into a large pot and place it over medium-high heat until large bubbles break the surface, about 3 minutes.

Step 5

Pour 3 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 teaspoon of sugar into the hot broth and stir with a wooden spoon until the sugar dissolves, about 30 seconds.

Step 6

Add all the sliced beef to the simmering broth and use chopsticks or a wooden spoon to separate the pieces as they cook, stirring once every 10 seconds until no pink shows, about 2 minutes.

Step 7

While the beef cooks, fill a separate medium pot with 6 cups of water and place it over medium-high heat until the water boils rapidly and steam rises visibly, about 5 minutes.

Step 8

Place the 10 ounces of fresh udon noodles into the boiling water and stir immediately with a wooden spoon to prevent them from sticking together, breaking them apart if clumped.

Step 9

Cook the noodles until they are soft but still slightly chewy when you bite one — taste one after 3 minutes and check for doneness. Total time is usually 3–5 minutes.

Step 10

Drain the cooked noodles in a colander (strainer), shaking gently to remove excess water, about 10 seconds.

Step 11

Divide the drained noodles between two large bowls, using tongs or chopsticks to distribute them evenly. Place the bowls side by side.

Step 12

Slowly pour the whisked eggs into the simmering broth (keeping heat at medium) while stirring gently in a circular motion. The eggs will cook into soft ribbons in about 20 seconds.

Step 13

Ladle the broth, beef, and egg ribbons equally into each bowl over the noodles, using a spoon to distribute the solids and pour the liquid until the noodles are mostly submerged.

Step 14

Scatter the chopped green onions evenly over the surface of each bowl in a small mound in the center. Serve immediately.