Udon Como Fazer - 06/06/2024

Udon is one of the best-selling foods in Japan, as it's a dish that's served quickly and fits the lifestyle of its workers who are always short on time and in a hurry. Each restaurant has its own recipe, but it doesn't stray too far from the traditional one, which is a very flavorful hot broth, noodles, eggs, a type of meat, fish cake, mushrooms, and some add tempura. The recipe we're going to make is quite simple, without much fuss, but the flavor is wonderful! UDON (Video by Marcos Kim) – 5 servings Ingredients: • 1 package (500g) of Udon noodles (100g per person) • 2 eggs (omelet) • 400g of sliced ​​beef • 3 to 4 dried shiitake mushrooms • 1 piece of kombu (approximately 15x10 cm) • 1 cup of chopped scallions • 1 kamoboko (cooked fish cake) • Instructions: Noodles: In a pot, boil 2 liters of water and, once boiling, add the package of Udon noodles and cook for the time specified by the manufacturer. The one I used (Udon Assaí) took 10 minutes. Kamaboko: Cut into thin slices. Omelet: Beat 2 eggs with 1 dessert spoon of sugar and 1 level teaspoon of salt. Butter the frying pan and spread the omelet so that it is thin and can be cut into strips (+-1x6 cm). Set aside. Dried shiitake mushrooms: Place in a bowl with a little water to hydrate. Then cut into slices 2 to 3 mm thick. Do not discard the water, as it will be added to the broth. Kombu: Hydrate in a little water. Then chop into strips. Do not discard the water, as it will be added to the broth. Meat: Cut into small pieces. Season with soy sauce (approximately 2 tablespoons) + dry sake (1 tablespoon), salt, and fry. Since I used slightly frozen meat, it produced a lot of liquid, which I removed some to help the meat dry faster and achieve a tender consistency. Broth Ingredients: • 4 tablespoons of soy sauce (I used 3, then added another) • 1 sachet of Hondashi • 2 tablespoons of sweet sake • 1 teaspoon of Aji-no-moto • Chopped rehydrated kombu • Sliced ​​rehydrated shiitake mushrooms • Salt to taste • 1 dessert spoon of sugar • 1 liter of water + 500 ml of the rehydrated shiitake and kombu Instructions: In a saucepan, combine the water (plus the water from the shiitake and kombu), add the soy sauce, hondashi, sweet sake, kombu, shiitake mushrooms, sugar, and adjust the salt. Boil to combine the flavors. Assembly: Place 3 to 4 ladles Place the broth in the bowl, add 100g of cooked noodles, garnish with minced meat (80-100g), omelet, and slices of kamaboko (about 4 pieces). Sprinkle some chopped scallions on top.