The combination of strong flavors make this variation of Udon a different and delicious part of the Udon family. If you like even more heat, add Shichimi, hot red pepper powder, for an extra kick. Increase the heat to medium-high, and carefully drop the dumplings into the broth. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes. Taste, and season with more salt, if needed. When the water comes to a full rolling boil, add 2 servings udon noodles and cook according to the package instructions. Remove the lid and add the miso paste, stirring constantly until it is dissolved. Ginger gives a nice fragrance and a bit of spiciness too. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld. The beef in the bottom part will get a little diluted in the soup, so it is a bit milder, but then the soup gets a hint of sweetness. When you eat Niku Udon, first you can enjoy the top part of the beef which has a full flavor. If you like that kind of soy sauce and sugar flavor, you will like this dish. The taste of the beef topping is something between Sukiyaki and Shigureni. For a lot of people in Japan, Udon is more lunch than dinner, but Niku Udon could be suitable to serve for dinner too. Because of the beef and its strong flavoring, it is a little more hearty and satisfying than some other kinds of Udon dishes. Though it may not be as popular as Tempura Udon or Kitsune Udon, it is still a regular member on the list. If you go to any Udon restaurant in Japan, Niku Udon is definitely on the menu. Niku Udon looks quite simple and, in fact, it is not so hard to make, but the flavor combination of noodles, soup, and the cooked meat is surprisingly but intentionally complicated and delicious. This beef could even be a wonderful dish without Udon. The beef topping, to be placed on regular Udon noodle soup, is cooked in sweet and salty seasonings and punched up with ginger. Crispy Sheet-Pan Noodles With Glazed Tofu New York Times Cooking Kate Sears for The New York Times. Readers wont find dead bodies or scandalous affairs here, but they will eagerly devour each morsel of this miso soup for the soul, complete with a purring. It is not just throwing sliced beef into the soup, but there is more to it. Honey-Glazed Mushrooms With Udon Johnny Miller for The New York Times. Niku Udon is Udon noodle soup with beef (Niku=meat), but don’t let the name deceive you. Jump to Recipe Jump to Video Print Recipe
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