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Niku Udon

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Niku Udon

Ingredients

  • for the udon broth:
  • 1 quart water, at room temperature
  • 1 large pieces of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed
  • 1 1/2 cups packed katsuobushi (dried bonito flakes)
  • 1/2 cup plus 2 tablespoons japanese soy sauce
  • 1/2 cup mirin
  • for for the niku udon:
  • 8 ounces beef, very thinly sliced
  • 1/2 cup firm tofu, cut into 1/4-inch cubes
  • 2 scallions, ends trimmed, chopped into 1-inch pieces
  • 1 pound dried udon noodles
  • 1/2 cup watercress
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Published 2014-09-09 12:39:26 (2 years ago).

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