Dosanko cooking – Beef Udon

Today’s wisdom by Mrs. Hoshizawa: “Please cook with love and care!”
No wonder she’s cooking sample food for astronauts.

200 g thinly sliced beef (like for sukiyaki)
8 cups boiling water
300 g udon noodles (cooked, cooled, warm up again)
1 pack bean sprouts (blanched in salt water, strained)
2 tbsp. soy sauce
2 tbsp. mirin
salt

splash of olive oil
1 tbsp. sake
1 tbsp. sugar
1 tbsp. soy sauce
1 tbsp. water

thinly sliced ginger
thinly sliced spring onion

Soak the beef in hot water. Cook for 1 minute and remove impurities from top. Add 2 tbsp. soy sauce and 2 tbsp. mirin, season with salt and cook 10 minutes on low heat. Remove the beef from the soup. Set the soup aside.
Cut the beef in smaller pieces (1 inch stripes). Put in hot frying pan some olive oil and add one spoonful sake, sugar, soy sauce and water. Add the beef and fry&mix until the beef is dry.
Assembly: at the bottom put noodles then some beef, add soup, top it with bean sprouts and garnish with ginger and spring onion.

It was just OK. maybe next time, more beef (the soup was very thin), less noodles and sprouts.