Description
Ingredients
Units
Scale
- 2 eggs
- For the Tempura Flakes (You can also buy tempura flakes from Japanese grocers or online)
- 1/2 cup tempura powder
- 3/4 cup water
- Frying oil
- For the Beef
- 8 oz thinly sliced beef ribeye or sirloin
- 1 1/2 Tbsp soy sauce
- 1 1/2 Tbsp sugar
- 1 1/2 Tbsp mirin
- 1 1/2 Tbsp sake, rice wine
- 2 tsp vegetable oil
- 1/2 medium size onion, sliced
- 1/2 cup dash broth (I usedHondashi powder, but you can make it from scratch by following my dash recipe)
- For the Beef Udon
- 1 serving portion of fresh frozen udon or dry udon noodles
- Tsuyu, Japanese soup base
- 4 green onions, chopped
- Shichimi togarashi, optional
Instructions
- Prepare sous vide 145°F Carefully add eggs and cook the eggs for 1 hour. Remove the eggs from the water and place in a ice water bath to stop cooking. If you want to make a soft egg without sous vide, please check out my “Kimchi Fried Rice with Beef Short Ribs” recipe! You can also use simple poached eggs or soft-boiled eggs.
- You can buy tempura flakes from Japanese grocery or online. But if you are making tempura flakes from scratch, heat frying oil to 375°F. Combine tempura powder and water in a mixing bowl. Carefully add 2 to 3 tablespoons tempura batter (at a time ) into hot oil with circling action. Fry tempura batter for 1 minute or until golden brown and crispy. Remove with a strainer and place on a paper towel-lined tray. Repeat with the remaining batter. Please do not fry the batter too much at a time, and the hot oil will boil over. Also, make sure to use a large enough pot because the bubbles extend as soon as the batter gets into the hot oil—big time. Be careful. The egg and the tempura flakes can be made 5 to 7 days ahead.
- Let’s make the beef udon! Combine the beef, soy sauce, sugar, mirin, and sake in a bowl. Heat a pan or medium-sized pot over medium heat, then add oil and sliced onions. Sauté the onion until translucent, about 2 to 3 minutes.
- Add the beef mixture and cook the beef until it is about halfway done, about 2 to 3 minutes. Pour the dashi and let it simmer for 4 to 6 minutes, or until the beef is fully cooked and the onion is soft. Remove from heat and set aside.
- Cook the udon noodles according to the directions on the package. Rinse the noodles under running cold water for 10 seconds and then hot water for 10 seconds. Also, boil 4 cups of water for the soup.
- Place tsuyu—a Japanese soup base—in a serving bowl and 2 cups boiling water. The ratio can be different depending on the brand or type of tsuyu, so please check and follow the directions of the tsuyu bottle you are using. Mine was 1 part tsuyu to 6 parts water.
- Add the udon noodles, then top with the sweet beef, tempura flakes, green onions, and lastly, the egg. Crack the egg right on top of the udon. Sprinkle some shichimi if you like, and enjoy!
- Cook Time: 15 mins
