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Japanese Wagyu Udon

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Yields1 Serving
Ingredients
 225 g A5 Wagyu Yakiniku
 2 pt Frozen Udon
 4 Japan Naganegi(diagonally cut)
 Shichimi(hot pepper powder)
Soup Ingredients
 960 ml Dashi
 1 tsp Salt
 2 tbsp Soy Sauce
 2 tbsp Mirin
 3 tbsp Sake
1

Heat frying pan at medium heat, and lightly sear A5 Wagyu Yakiniku and then set it aside.

2

Cut Japan naganegi diagonally. Set Aside

3

Cook udon in boiling water. If udon is frozen, cook a couple of minutes longer. Drain water, and set aside.

4

Heat dashi to a boil. Add salt, soy sauce, Mirin, Sake and let it simmer for 2-3 minutes

5

Place noodles into a bowl, topwith lightly seared A5 Wagyu Yakiniku and cut Japan naganegi. Pour boiling hot soup directly over yakiniku and naganegi. Sprinkle with shichimi and serve.

Ingredients

Ingredients
 225 g A5 Wagyu Yakiniku
 2 pt Frozen Udon
 4 Japan Naganegi(diagonally cut)
 Shichimi(hot pepper powder)
Soup Ingredients
 960 ml Dashi
 1 tsp Salt
 2 tbsp Soy Sauce
 2 tbsp Mirin
 3 tbsp Sake

Directions

1

Heat frying pan at medium heat, and lightly sear A5 Wagyu Yakiniku and then set it aside.

2

Cut Japan naganegi diagonally. Set Aside

3

Cook udon in boiling water. If udon is frozen, cook a couple of minutes longer. Drain water, and set aside.

4

Heat dashi to a boil. Add salt, soy sauce, Mirin, Sake and let it simmer for 2-3 minutes

5

Place noodles into a bowl, topwith lightly seared A5 Wagyu Yakiniku and cut Japan naganegi. Pour boiling hot soup directly over yakiniku and naganegi. Sprinkle with shichimi and serve.

Japanese Wagyu Udon

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