Ingredients
Directions
- 1
In a large pot, bring 4 cups of water to a boil. Add the konbu and let it simmer for about 5 minutes to infuse the water with its flavor.
- 2
After 5 minutes, add the bonito flakes to the pot. Let it simmer for another 5 minutes, then strain the broth through a fine mesh sieve or cheesecloth to remove the konbu and bonito flakes. Set the broth aside.
- 3
In a small bowl, mix together equal parts of sake, mirin, and soy sauce to make the sauce. Set aside.
- 4
Add a portion of the sauce into the broth, taste as you go.
- 5
In a nonstick pan, add the chopped onion and a portion of the sauce. Cook over medium heat until the onions are softened.
- 6
Once the sauce starts to boil, add the thinly sliced beef to the pan. Stir-fry until the beef is cooked through.
- 7
While the beef is cooking, bring a pot of water to a boil and cook the udon noodles according to the package instructions, usually about 5 minutes.
- 8
Once the noodles are cooked, drain them and divide them into serving bowls.
- 9
Pour the prepared broth over the noodles in each bowl.
- 10
Top each bowl with the cooked beef and onions.
- 11
Garnish with chopped green onions and sesame seeds if desired.
