Dinner Tonight: Niku Udon

Course Soups and Stews Prep Time 30m Total Time 1h

Ingredients in this Recipe

1 1/2 cups packed katsuobushi (dried bonito flakes)
1 large pieces of kombu, approximately 10 by 4 inches, or about 1/2 ounce total, rinsed
1 pound dried udon noodles
1 quart water, at room temperature
1/2 cup firm tofu, cut into 1/4 inch cubes
1/2 cup mirin
1/2 cup plus 2 tablespoons Japanese soy sauce
1/2 cup watercress
2 scallions, ends trimmed, chopped into 1 inch pieces
8 ounces beef, very thinly sliced
For the Udon Broth:

See Full Recipe at Serious Eats