A taste of Japan right at home, it's simple, quick and easy, one of the most comforting bowls you could eat for breakfast, lunch or dinner!
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Serves
2
Udon Noodle
Sirloin Steak
Egg
Spring Onion
Garlic Clove
Sugar
Light Soy Sauce
Mirin
Sesame Seeds
Sesame Oil
Fresh Ginger
Sake
Soy Sauce
Dashi Powder
Water
Sunflower Oil
Serves
2
Udon Noodle
Sirloin Steak
Egg
Spring Onion
Garlic Clove
Sugar
Light Soy Sauce
Mirin
Sesame Seeds
Sesame Oil
Fresh Ginger
Sake
Soy Sauce
Dashi Powder
Water
Sunflower Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by finely mincing the garlic. Slice the ginger lengthways as thin as possible, then lay it flat and slice into thin strips. Slice the spring onions as thin as possible and transfer to a bowl of ice-cold water.
Step 2.
Slice the steak as thin as possible and transfer to a bowl. Add the minced garlic, sugar, light soy sauce, sesame seeds and sesame oil to the same bowl with one-third of the mirin. Set aside.
Step 3.
Heat a frying pan over a high heat for 1 min. Add a splash of oil and the beef. Once in the pan, spread it out evenly and leave to caramelise for around 1 min. Flip over and cook for another minute, then set aside.
Step 4.
Heat a saucepan over a high heat and add the ginger, sake, the remainder of the mirin, soy sauce, dashi powder (or stock) and water. Bring to the boil. Once boiling, add the udon and stir for around 3 mins until the noodles have separated.
Step 5.
Divide the udon and soup between two bowls. Add the cooked beef on top. Drain the spring onions and place them on top of the beef, in a mound. Make a small well with your finger in the spring onion and place the egg yolk into the well. Enjoy!
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