• Beef or pork thin slices200g
• Udon noodles2 servings
• Green onion for garnishto taste
• ★Water2 tbsp
• ★Sake2 tbsp
• ★Mirin2 tbsp
• ★Sugar2 tbsp
• ★Soy sauce2 tbsp
• ★Granulated dashi stock1 tsp
• ★Water800ml
• ★Soy sauce1⅓ tbsp
• ★Mirin1⅓ tbsp
• ★Granulated dashi stock1 tbsp
• ★Salt¼ tsp

1. 1

   Cut 200g of beef or pork thin slices into bite-sized pieces and finely chop the green onion for garnish.

2. 2

   In a pot, add 2 tbsp water, 2 tbsp sake, 2 tbsp mirin, 2 tbsp sugar, 2 tbsp soy sauce, and 1 tsp granulated dashi stock. Warm over medium heat, then add 200g beef or pork thin slices and cook while stirring until the meat is cooked and the sauce reduces.

3. 3

   In another pot, add 800ml water, 1⅓ tbsp soy sauce, 1⅓ tbsp mirin, 1 tbsp granulated dashi stock, and ¼ tsp salt. Bring to a boil over high heat.

4. 4

   Add 2 servings of udon noodles and stir gently while bringing to a simmer.

5. 5

   Pour the noodles and broth into a bowl, top with the cooked meat from step 2, and garnish with chopped green onion to finish.

Using thin-sliced meat ensures tenderness and allows the flavors to absorb well. You can adjust the amount of broth to achieve your preferred richness.

• Calories520 kcal
• Protein28 g
• Fat12 g
• Carbs68 g
• Sodium3.2 g