Beef Sukiyaki Nabe Udon
Ingredients
- 2 portions udon noodles
- 30 g Japanese leek (naganegi) (white part, diagonally sliced)
- 1 tsp cooking oil (or beef fat)
- 500 ml dashi stock
- 75 ml Japanese soy sauce (koikuchi shoyu)
- 75 ml mirin
- 1 tbsp light brown sugar
- 30 g carrot (peeled and cut into rounds)
- 2 fresh shiitake mushroom (stems trimmed)
- 50 g chrysanthemum greens (shungiku) (shungiku, see in post for alternatives)
- 150 g thinly sliced beef (see in post for best parts to use)
- 150 g firm tofu (momen tofu, cubed)
- 1 tsp red pickled ginger (benishoga) (optional garnish)
- 2 eggs (pasteurized, optional for dipping)
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