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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. rump roast (beef bottom round, 3-4 lbs)
- 1 tsp. salt (to taste; divided)
- 1 tsp. black pepper (to taste; divided)
- 1/4 cup all purpose flour
- 6 Tbsp. sesame oil (divided)
- 2 cups onion (diced)
- 3 tsp. garlic (roughly chopped)
- 0.75 oz. fresh ginger (about an inch)
- 32 oz. low sodium beef stock
- 1 cup low sodium soy sauce (½-⅔ cup authentic soy sause)
- 1 cup mirin (½-⅔ cup authentic mirin)
- 2 pods star anise (more if broken)
- 5 oz. shiitake mushrooms (sliced)
- 4 oz. white button mushrooms (sliced)
- 8 oz. cremini mushrooms (sliced)
- 2 Tbsp. butter
- 1 lb. carrots (sliced)
- 1 1/2 lb. daikon (peeled, sliced in quarters)
- 3 Tbsp. cornstarch (less for thinner sauce/gravy)
- 14.2 oz. udon noodles (2-7.1 oz; I used fresh; 1 lb dried noodles)
- 1/4 cup green onions (chopped; optional)
- 1/4 cup cilantro (roughly chopped; optional)
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