Spicy Japanese Beef Udon with Spinach
I've always been fascinated by Japanese culture, from the art and architecture to the food. But it was the food that really captured my heart. There was something about the fresh flavors, the delicate textures, and the beautiful presentation that just made me want to eat it all.
Equipment
- wok or pan
Ingredients
- 1 pack udon noodles with sauce included
- 1 pound US premium beef sukiyaki thinly sliced against the grain
- 1 bunch spinach washed and trimmed
- 1 tablespoon chili powder
- 1 tablespoon vegetable oil
- 1/2 onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon sesame oil
Instructions
- Cook the udon noodles according to the package directions.
- While the noodles are cooking, heat the vegetable oil in a large skillet or wok over medium heat. Add the beef and cook, stirring occasionally, until browned and cooked through.
- Add the onion and garlic and cook until softened, about 2 minutes.
- Stir in the soy sauce, mirin, and sesame oil.
- Add the spinach and cook until wilted, about 1 minute.
- Drain the udon noodles and add them to the skillet with the beef and vegetables.
- Stir in the chili powder and cook until heated through.
- Serve immediately.
Notes
- For a more authentic flavor, you can use dashi broth instead of water to cook the udon noodles.
- If you don't have mirin, you can substitute dry sherry or sweet Marsala wine.
- You can also add other vegetables to this dish, such as carrots, mushrooms, or bok choy.
- For a spicier dish, you can add more chili powder or red pepper flakes.