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Niku Udon
http://www.seriouseats.com/recipes/2011/03/dinner-tonight-niku-udo...
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Ingredients
categorized
original
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
Ingredients
categorized
original
Produce
Kombu
(
1
large pieces
)
Scallions
(
2
)
Watercress
(
1/2
cup
)
Seafood
Katsuobushi, packed
(
1 1/2
cups
)
Meat
Beef
(
8
ounces
)
Condiments
Japanese soy sauce
(
5/8
cup
)
Mirin
(
1/2
cup
)
Pasta & Grains
Udon noodles, dried
(
1
pound
)
Drinks
Water
(
1
quart
)
Refrigerated
2 cup firm tofu, cut into 1/4-inch cubes, firm
(
1
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
All 5,563 recipes
Social Stats
57.5
Rating
1-100
53
Tweets
48
Facebook
Shares
5
StumbleUpon
Views
40
PinterestPins
Recipe Stats
Published March 23, 2011 (1 year ago).
36 people saved this recipe.
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