Directions

To Make

1. Soak kombu in 500ml water for 1 hour. Heat up saucepan containing kombu and get it to a gentle boil. Simmer for 10 mins. Remove kombu.
2. Toss in bonito flakes and let it steep for 30 secs. Sift away bonito.
3. Return dashi stock back to saucepan and add in light soy sauce, mirin, sugar and salt. Stir till sugar completely dissolved.
4. While dashi is simmering, heat up a frying pan with oil under medium heat and sauté the white parts of spring onions. Cook for 3-4 mins or till slightly caramelised.
5. Toss in sliced beef and stir to cook for 3-4 mins.
6. Add in light soy sauce, mirin and sugar and stir for 30 secs.
7. In a separate saucepan, cook udon following package’s instructions.
8. Divide cooked udon into 2 bowls. Pour dashi broth between the 2 bowls. Place cooked beef on top and narutomaki at the side. Garnish with chopped spring onions and sprinkle with shichimi toragashi.