Beef Udon

Instructions

1. Prepare the broth
   In a large pot, combine dashi stock, soy sauce, mirin, sake (if using), and sugar. Bring to a simmer over medium heat and let it cook for 5 minutes to combine the flavors. Taste and adjust seasonings if needed.
2. Cook the beef and vegetables
   Heat vegetable oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook for about 2 minutes until just browned. Remove beef and set aside. In the same skillet, add onions and the white parts of green onions. Sauté for 2 minutes until softened. Add carrots and mushrooms and cook for another 3 minutes.
3. Combine with broth
   Add the cooked vegetables and beef to the simmering broth. Let it cook together for about 5 minutes to allow the flavors to meld.
4. Prepare the udon noodles
   If using frozen udon, follow package instructions to thaw. If using fresh udon, bring a separate pot of water to boil and cook noodles for about 2-3 minutes until tender but still chewy. Drain well.
5. Assemble the soup
   Divide the cooked udon noodles among four bowls. Ladle the hot broth with beef and vegetables over the noodles. Garnish with the green parts of the green onions.
6. Serve hot
   Serve immediately with shichimi togarashi on the side for those who prefer a spicier flavor. The soup should be eaten while hot to enjoy the full flavor profile and the perfect texture of the noodles.