Nikutama Udon (Beef and Soft Egg Udon)
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Ingredients
- 400 g beef sirloin, thinly sliced
- 500 g udon noodles
- 4 eggs
- 2 tsp dashi stock powder
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 3 spring onions, sliced
Nutrition (per serving)
- Calories
- 496 kcal
- Protein
- 35.8 g
- Carbohydrate
- 47.5 g
- of which sugars
- 9.2 g
- Fat
- 17.2 g
- of which saturates
- 6.4 g
- Fibre
- 2.3 g
- Salt
- 3.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the dashi stock powder into 1.2 litres water in a large pan, add the soy sauce, mirin and caster sugar and bring to a simmer.
- 2
Add the beef and simmer for 2-3 minutes until no pink remains, then push to one side.
- 3
Crack the eggs into four separate spaces in the simmering broth, cover and cook for 3-4 minutes until the whites are set and the yolks are still a little soft.
- 4
Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the broth, beef and a poached egg over each bowl of noodles.
- 6
Scatter with the spring onions and serve straight away.
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