Description
How to make easy Sukiyaki Style Nabe Udon (すき焼き鍋うどん) Serves 2.
Ingredients
Scale
- 2 portions udon noodles
- 30g long onion white part
- Drizzle of oil (or a little beef fat)
- 500ml dashi
- 75ml soy sauce
- 75ml mirin
- 1 tbsp brown sugar
- 1/4 medium carrot peeled and cut into rounds
- 2 shiitake mushrooms stems trimmed
- 1 bunch "shungiku" crown daisy (see in post for alternatives)
- 150g beef thinly sliced (see in post for best parts to use)
- 150g firm tofu cut into thick slices
- "Benishoga" red pickled ginger (optional garnish)
- 2 eggs pasteurised (optional for dipping)
Instructions
- First, boil your udon noodles for 3-4 minutes less than the time stated on the packaging.
- Pour the noodles into a colander to drain the water and rinse to remove any excess starch.
- Cut the long onion into thick diagonal pieces and brown them in a small frying pan with a little bit of oil or beef fat. Once browned, remove from the heat and set aside.
- Take your donabe (earthenware pot) and add 500ml dashi, 75ml soy sauce, 75ml mirin and 1 tbsp of brown sugar.
- Add the carrots to the pot and bring the broth to the boil. Let it bubble for 1-2 minutes to burn off the alcohol in the mirin.
- Add all of the other ingredients (fried long onion from earlier, beef, vegetables, tofu and udon) and cook with the lid on for 3-4 minutes on a medium heat.
- Garnish with red pickled ginger (benishoga) and serve with one raw egg per serving (optional - for dipping).
- Enjoy!
Notes
This recipe can be made in one large donabe and shared or divided into two individual donabe pots.
Leftover ingredients can be cooked in the leftover broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Hot pot
- Method: Boil / Simmer
- Cuisine: Japanese
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