Japanese Cold Beef Udon (Hiyashi Niku Udon)

Ingredients

• 200 g all-purpose flour (bleached flour results in whiter noodles)
• 10 g salt (for the noodle dough)
• 92 g water (for the noodle dough)
• potato starch (to dust the noodles)
• 300 g water (for the broth)
• 54 g mirin (for the broth)
• 54 g soy sauce (for the broth)
• 30 g sake (for the broth)
• 3 g dashi powder (for the broth)
• 250 g thin-sliced beef (for the topping)
• 36 g soy sauce (for the meat topping)
• 30 g sake (for the meat topping)
• 36 g mirin (for the meat topping)
• 12 g sugar (for the meat topping)
• 100 g water (for the meat topping)
• daikon radish (grated, for garnish)
• green onions (sliced, for garnish)

Steps

1. 1

   Fully dissolve 10g salt in 92g water.

2. 2

   Sift 200g all-purpose flour into a bowl and mix in the salt water little by little.

3. 3

   Form the mixture into a ball. It won't look smooth, but ensure there are no dry clumps. Cover and let rest for 30 minutes.

4. 4

   Knead the dough by folding it into itself and using a foot-press (stepping on the dough wrapped in plastic) 3–4 times. Let rest for 10 minutes.

5. 5

   Repeat the knead and rest cycle once more.

6. 6

   Wrap the dough tightly and rest. For chewier noodles, rest in the fridge overnight and bring to room temperature before rolling.

7. 7

   On a well-floured surface, roll the dough to your desired thickness. Aim for thinner than you think, as they expand when boiling.

8. 8

   Fold the dough accordion-style, dusting heavily with potato starch between layers to prevent sticking, then cut into noodles.

9. 9

   Boil the noodles in a large pot of UNSALTED water at a hard rolling boil for approximately 20 minutes, depending on thickness.

10. 10

    Rinse the cooked noodles under cold water, rubbing off surface starch, then shock in an ice bath.

11. 11

    To make the broth (tsuyu), cook 54g mirin and 30g sake in a pot until the alcohol cooks off.

12. 12

    Add 300g water, 54g soy sauce, and 3g dashi powder to the pot.

13. 13

    Bring to a light boil, then remove from heat and cool immediately. Refrigerate until cold.

14. 14

    For the meat topping, lightly sear 250g thin-sliced beef in a pan.

15. 15

    Add 36g soy sauce, 30g sake, 36g mirin, 12g sugar, and 100g water to the beef.

16. 16

    Simmer for a few minutes, skimming off any scum. Keep it saucy and do not over-reduce, then let cool.

17. 17

    To assemble, place cold noodles in a bowl, pour over the cold broth, and top with the beef, grated daikon, and green onions.

Notes

Do not salt the boiling water for the noodles. Ensure you dust heavily with starch between folds so the noodles don't stick during cutting. Be careful not to over-reduce the meat sauce as it becomes salty very quickly.

Nutrition per serving

• main
• lunch
• Japanese
• udon
• beef
• cold noodles
• handmade
• summer