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Ingredients
US|METRIC
4 SERVINGS
- 8 cups water (divided)
- 2 kombu (6 inches each pieces)
- 1.5 oz. bonito (dried, shaved)
- 1/4 cup sake
- 1/4 cup granulated sugar
- 1/4 cup soy sauce
- 1/2 inch fresh ginger (piece, grated)
- 1 lb. beef (shaved, sliced as thinly as possible and cut into 1- 1 1/2 inch pieces)
- 1/2 cup mirin
- 1/2 cup usukuchi soy sauce
- 1 tsp. salt
- 4 udon (bricks, 8.8 ounces each frozen)
- 1 scallion (or negi, thinly sliced)
- shichimi togarashi
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