Sukiyaki Udon

Ingredients for 2 servings:

• 600 ml water
• 30 ml sake
• 80 ml mirin
• 50 ml soy sauce
• 1 leaf of kombu seaweed
• 1 sachet of dashi powder
• 300 g rump steak(s) or flank steak
• 1 large onion(s)
• 1 clove(s) garlic
• some oil for frying
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 servings of udon noodles *
• 2 eggs
• 1 spring onion(s)
• sesame

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Tsuyu: Bring the water, kombu leaf, and dashi sachet to a boil in a pot over medium heat. After about 10 minutes, when the water has absorbed the flavor of the dashi and kombu, remove the dashi sachet and kombu leaf from the pot. Add the sake, mirin, and soy sauce, and cook over low heat for another 5 minutes. Sukiyaki: Thinly slice the onion and garlic and fry them slowly in a pan with a little oil until the onions are soft. Use a knife to thinly slice the beef into approximately 2 mm slices, add it to the pan, and continue frying with the onion until the meat is cooked through. Add the soy sauce and mirin, mix, and cook for another 10-15 minutes to allow the meat and onions to absorb the flavor of the soy sauce. Udon: * The recipe for homemade udon noodles can be found here: https://www.chefkoch.de/rezepte/4032671621067472/Selbstgemachte-Udon-Nudeln.htm Poached eggs: Put water in a pot and bring to a boil. Crack the egg and pour it into a ladle. Slowly add the ladle to the pot. As soon as the egg begins to set, let it slide into the water. Repeat with the second egg. After about 3-4 minutes, remove the eggs and refresh briefly. Serve: Place the cooked udon in two large soup bowls, place sukiyaki on the noodles, and pour the broth over them. Garnish with the poached egg, sliced ​​spring onions, and sesame seeds. Note: The time given does not include preparing the udon noodles. You can make them in advance or use store-bought ones.