Beef Udon

The Method for Beef Udon

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1. Lower the eggs into a pan of simmering water for 6 minutes, cool in cold water and peel.

   Mark done Start 6 min timer

2. Boil the udon for the time on the packet, drain and rinse.

   Mark done

3. Simmer the dashi, soy sauce, mirin, sugar and ginger for 5 minutes. Slip in the beef for 1 minute.

   Mark done Start 5 min timer

4. Divide the noodles between two bowls, ladle over the broth and beef and top with the halved eggs and spring onions.

   Mark done

Things to Watch For

1. Slice the beef very thin.
2. Add the beef for 1 minute only.
3. Rinse the noodles before serving.
4. If your hob runs hot, check the eggs at 5 minutes.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

On the Table Alongside

Pickled ginger · Tempura · Edamame · Green tea

Storing Leftovers

Best eaten at once. The broth keeps in the fridge for 2 days; cook fresh noodles to serve.

Common Questions

Beef Udon Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.