Skip to main content

Warm Beef Udon for Cold Days

For reasons unknown to me, though it hardly matters, I've been having ideas to make Japanese style food at home. Not because of any specific reason, it is just so happen I have the ingredients ready and this particular recipe is very simple to make. Least effort for the biggest punch, is my motto. Not to be lazy, it just makes sense! Lazy*coughs hard*.

We have been enjoying cool weather in Singapore, so something soupy is often preferred. No day other than today is more perfect to enjoy Beef Udon.


It takes maybe roughly 20 minutes to make, but the taste makes you think I have been slaving myself at least 4 hours in the kitchen, just for the broth alone. While in truth I have been slaving myself all over the house cleaning and disinfecting here and there all day. Is anyone else also doing this? 

The broth has character yet it is refreshing. I hope I'm making sense. I don't sometimes when I reminisce about food I ate. It is a problem.

Here I made 2 bowls: one for me and one for my boy who is 3. He loves it. The cookies are for us to share after lunch (in reality, I ate them myself. It was one of those kinds of days). 

The ingredients needed for this is not much:

300 gr beef shabu shabu from Chef Delights (Fair Price promo $9 for 2 packs) 
1L water 
1 bag of instant dashi (I use Sanko Katsuo soup base) 
4 tbsp light soy sauce 
1/2 tbsp brown sugar 
1/2 tsp beef bouillon 
 Salt to taste 
3 packs udon noodle 
3 stalks green onion (white part to boil with soup, green part as condiments) 

1. Prepare 1L of water in a pot together with the white part of the green onion and put the heat on medium high. Toss in the bag of instant dashi. I let the bag simmer for about 20  - 30*minutes then take out and toss away. 

2. Cook the beef slices in the dashi stock. I would put the beef slices one by one so they won't clump together.

3. Add the soy sauce, sugar, beef bouillon and salt so the beef simmer in complete seasonings. Check if the taste is already to your liking. 

4. Cook the udon in the broth along with meat. Include the udon after the meat turns colour and is almost cooked. Check the instructions to see how long your brand of udon needs to be cooked. 

Beef udon is ready. Super simple right....? Simpler than this is to take a slice of bread and spread it with jam or top it with cheese. Mmm that sounds good too. Well you know what I mean. 


#beefudon #soup #beefsoup #rainyday #coolweather #homecooking #homemade #simplerecipe #recipecollection #sg #sgfood #foodathome #sgmotherhood

Labels:
Location: Singapore

Comments

Post a Comment

Popular posts from this blog

Sambal Goreng Ati Ampela (Spicy Chicken Liver and Gizzards)

Boy, the sound of this dish sure is extreme when you translate it into English. Reminds me of Halloween somehow. But hearing it in Bahasa delivers a calming sensation to my nerves. ' Sambal goreng ati ampela ', I associate this with deliciousness, bursts of flavor, and family :D. But, still, basically this dish really is chicken liver and gizzards cooked in chili, and if you're not used to this type of eating, then this is extreme for you, while it's like candy to me :P. Indonesia has many varieties of sambal goreng , every region has their own take on it, this is only one of them. This is the sambal goreng I grew up with, even though nowadays my mother has altered her recipe, but this is the flavors that I recognize and will soon share with you (complete recipe in the bottom of this post). What I've done here is I've cleaned and cut up to bite size pieces all the liver, gizzards and hearts. I should have showed you how it is done, but I forgot to
Post a Comment
Read more

Swee Heng Bakery

Since I moved to Singapore in 2008, there has been a lot of adjusting to do, even until today. The difference in culture, habits, the way people talk, the way they walk, the way they eat, make friends, even the values that we hold, are different, even only slightly. But one thing that was and still is quite the big adjustment for me and my family is the fact that we, who come from Indonesia, where Muslims are the majority, have found ourselves becoming the minority in Singapore. This means, that when we go out to eat, there's a lot less options for us to choose from. A simple thing like one of my favorite snacks in Indonesia: Shihlin Taiwan fried chicken, does not have halal certification here. 'Errr, does that matter? It's still chicken.' Well yeah, but the chicken has to be halal (processed according to Islamic Law), then we can eat it :). Anyways, so this means every time I see a halal eating establishment, I get all excited. Especially, when they really know w
Post a Comment
Read more

Gulai Kambing - Mutton Curry (My Mother in Law's Recipe, so you know it's gonna be good)

I am so passionate about this recipe, because it tastes so good, and the gravy is very very rich! The first time my mother in law taught me how to make this (it has been a special dish in her family for a long time now), I knew I was learning something special. And I was right. This recipe now has been a favorite among my family and friends. A memorable reaction from a colleague was when I saw her quietly eating the curry by herself, and I saw her opening and closing her eyes in response to the burst of flavors from the curry :D. She then shook her head (in amazement.....I hope).  I know that sounds exaggerated, but it was truly what happened! I mean, I cannot blame her.... If this does not look beautiful to you, I don't know what it is. Surprisingly, the recipe for making this is not at all complicated, but it is troublesome. The total cooking time for me was about 4 hours, to cook all the meat until it's tender, and the gravy to become like that :). But let me tell
3 comments
Read more