Tender marinated beef, soft juicy onions and chewy udon noodles served in a rich and tasty dashi broth, this beef niku udon is the ultimate comfort dish!
Soak the kombu and niboshi in a pot of water for 30 minutes. Add the katsuobushi and heat until just before boiling. Strain dashi and return to the pot.
In separate pots cook the udon according to the instructions on the packaging and heat the dashi with soy sauce, mirin and light brown sugar to make the broth.
Wash the cooked udon under boiling water and place in bowls. Pour the broth in the bowls and top with beef, onions and a drizzle of juices from the pan.