Adam Liaw Instagram – Tonight’s dinner. Watercress niku udon. This is a “belt and braces” niku udon recipe where I made every component is made from scratch, but even so it’s actually very easy to make. These might look like a strange list ingredients to us in Australia, but in Japanese households these are mostly just pantry staples.
That said, if you don’t want to make it from scratch, there are many, many shortcuts you can take.
For the dashi you can use packet dashi (small packets like tea bags) or instant dashi and just add the dashi seasonings to make the soup base. Alternatively you can dilute bottled tsuyu (available from Japanese grocers) to make the soup base without having to make a separate dashi. Bottled tsuyu is a very popular shortcut in Japanese homes for making everything from simmered dishes, oden, and noodle dishes like this one.
This version also fries the beef separately, but you can also simmer the beef and spring onions in the stock.
Frozen udon is the best udon available in Australia for home cooking. It’s already cooked so you just need to place the frozen udon into boiling water until it separates and has warmed through. It has an excellent texture. You can get it from Asian grocers.
Recipe link in my profile. | Posted on 19/Jul/2024 13:16:03
