Beef udon

Ingredients

• Organic Miso, Dashi Miso

  Hikari Miso Co., Ltd.

  ⅔ Tbsp or 11g

• Mirin Rice Cooking Wine

  Eden

  1 tablespoon or 17g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Salt

  Table

  1 dash or 0.4g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  ½ lb or 227g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sugar

  White, granulated sugar

  ½ tbsp or 6g

• Udon Noodles

  Roland

  2 servings or 112g

• Onions

  Young green, tops only

  2 stalk or 24g

Directions

1. Make 2 cups dashi and bring to a light boil
2. Add mirin, soy sauce, sugar, and salt. Stir, then place on low heat and set aside
3. Cut meat into thinly sliced bite-sized peices
4. Cut green onions into small slices. Set one half aside
5. Cook 1 green onion in oil, then add meat and brown on all sides
6. Add soy sauce and sugar and stir. Heat until slightly caramelized, then set aside
7. Cook udon according to package directions, then place in bowls.
8. Add soup and meat to each bowl
9. Sprinkle set aside onion on top for garnish