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Japanese Wagyu Udon

Yields1 Serving

 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

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


Cut Japan naganegi diagonally. Set Aside


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


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


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.