Niku Udon Japanese Beef Noodle Soup
Ingredients
- 20 grams/about 2 (4-inch) squares kombu
- 20 grams/about 2 cups loosely packed katsuobushi (dried bonito flakes)
- 1 pound thinly shaved beef (see Tips)
- 1 small yellow onion, thinly sliced
- 1 bunch scallions, white parts cut into 2-inch segments and halved lengthwise, light green parts thinly sliced at a sharp angle
- 1 tablespoon granulated sugar
- 1/4 cup sake
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons soy sauce, plus more as needed
- 3 tablespoons mirin, plus more as needed
- 1 pound fresh or frozen udon noodles
- Shichimi or nanami togarashi, or use your favorite chile powder (optional)
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