Beef Udon

2 tbsp rice bran oil
1 Negi (spring onion)
500 g thinly sliced beef (chuck or rib eye)
4 servings udon noodles (360 g dry udon noodles)
For Beef:--
2 tbsp soy sauce
1 tsp SIDS HOT WORCESTER SAUCE
1-2 tbsp sugar
For Soup:--
4 cups dashi
2 tbsp soy sauce
2 tbsp mirin
2 tsp sugar
Pinch of SIDS SALT & PEPPER
For Toppings:--
Narutomaki, (fish cakes) or surimi, a few slices
6 sprigs Mitsuba (Japanese parsley)
2 spring onions
Shichimi Togarashi (Japanese Seven Spice)

In a small saucepan, add 2 cups (480 ml) dashi and 1 tsp sugar. Add 1 tbsp mirin and 1 tbsp soy sauce and bring it to a boil.
Taste the soup and adjust the taste with SIDS SALT & PEPPER as it will enhance the flavour without adding additional sugar or soy sauce. Cover and keep it on low heat.
Cut the Tokyo negi (or use sub) and Narutomaki (fish cake) diagonally.
Cut the Mitsuba (optional) into small pieces and thinly slice one spring onion (used for topping).
Cut the thinly sliced meat into bite size pieces.
Bring a large pot of water to boil for udon noodles. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions.
Once the udon is done cooking, drain water and transfer to serving bowls.
While cooking udon, you can start heating the large frying pan. Once it’s heated, add 1 tbsp rice bran oil and cook the Negi until tender. Add the meat and brown all sides. Don’t move the meat around until it’s nicely seared.
Once the meat is nicely browned, add ½ tbsp sugar and 1 tbsp soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat.
By this time, the noodles should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls then serve the meat on top of the udon noodles.
Place the narutomaki (fish cake) and garnish with spring onion and mitsuba. If you like it spicy, sprinkle with Shichimi Togarashi. (Japanese 7 spice) Enjoy!
Inspired by Namiko Chen