Gyu Niku Udon is another hot favourite for the boys… G2 especially. He can guzzle an adult size portion of this and still ask for more. Some time back, I learned how to replicate this recipe at home so we didn’t always have to go out to eat whenever my boys wanted Gyu Niku Udon. This is probably one of the easiest meals ever. I must thank the kindly Japanese lady who saw me studying all the packets in the Japanese food aisle and took the time to help me find the soup stock I needed for this dish.
- 3L of water
- 3 sachets of Higashimaru Udon Soup
- 800g Udon
- 2 tbsp Wakame or 8 stalks of bok choy
- 500g beef, thinly sliced
- The quantities for udon, vegetables and beef are only a suggestion – you can add more or less depending on your preferred ratio of noodle to meat and vegetables.
- I like to have this dish with wakame – seaweed, but the hubs will only eat it with Bok Choy.
- For those of you who have never seen wakame before it’s cooked, it looks a lot like tea leaves. Once you put it in boiling water, it opens out to the wakame that is served in the restaurants.
- Empty sachets of soup stock into the water and bring to the boil.
- Add noodles and bring to the boil again.
- Add beef. Remove from heat when the beef is just cooked.
Yes. That’s it. So, so, so easy I almost feel guilty about the praise G2 lavishes upon me whenever I make this for him…