Hi, guys! I'm Masa. This time I'd like to share
a great way to have udon noodles
It's called (Japanese)
which is udon
with beef. With this part of the year,
on New Year's Eve, Japanese people will eat
toshikoshi soba(buckwheat noodles, which is eaten on the New Year's Eve)
And during the New Year
we also have a tradition
it's eating toshiake udon(also eaten on New Year's Eve)
However, eating toshiake udon is not as popular
as eating toshikoshi soba
Using white udon noodles
some other red color ingredients
and blend them together
to wish a good fortune
Red and white, white from the udon
as for red, you can add shrimps
or kamaboko(made with grounded fish)
as long as the color is red, it's all good to add in to this dish,
to make a good toshiake udon
Now let's get started!
This time the main ingredients, udon
and another one is,
sometimes I'll go to the supermarket
and these days
they sell wa gyu(a high quality beef from Japan)
Because, Taiwan starts to import
these beef from Japan,
we can see them easily in a supermarket
so this time the other ingredient is...
(holy-like intensifies~~~)
beautiful wa gyu
Nowadays,
the whole world knows this kind
of beef. A kind of beef from Japan.
They are in really high quality, you can see
the fat spread out
on the meat evenly.
So, I just grab a few packs and
can't wait to cook! With these meat
you can make tons of dishes. These thin-sliced meat
like beef, is the best to make
sukiyaki(a Japanese dish served in a hot pot style)
you can enjoy the flavor
from the meat itself
and the juices made of soy sauce and sugar,
a savory and sweet flavor
This time
the udon I'm gonna make
is also similar to the way making sukiyaki
On the screen you can see
red, and white
combination.
120g beef
Cut into edible sizes
(if you can't eat beef, pork is also fine!)
1/8 onion
Slice thinly
Bunches of green onions
They're just for garnish, decide the amount on you own!
Turn in to medium heat
Add some oil
Add onions
Fry them till yellow
Add beef
Spread them evenly
Fry until the color changes
2 sp sake, 1sp sugar
1 sp soy sauce
Now here I can smell
the beef and
the sukiyaki style flavor, which is great!
Let me show you
in a different angle
Don't cook too long,
just add a flavor to the beef
Take out the meat
400cc dashi
Please check out my other video
1/4 tsp salt
Fry the meat first to make it
flavorful, and take them out immediately
there are still the meat flavor in the pot
Can't wait to taste them!
Wa gyu
is still the best!
Eat them straightly is also great!
(End?)
This dish is not complete yet
we still need to add udon
This is the last step to completion
The rest of the recipe is easy
just add the udon and cook for a while
But, I have something came to my mind,
to add to this dish, which is
agetama, also tenkasu(small bits of tempura batter fried)
When it's done, we'll get bits of
crunchy batter. Add them to the udon
is a great way to enjoy them, so,
we cast the sukiyake juices aside
first, to make
a tasty agetama!(If you don't need them skip these steps)
5g dried shrimps, 2g katsuo bushi
Grind them up
Use a grinder or a pestle
50g cake flour
Sieve
Add shrimp powder mix
Pinch of salt
100cc water
Leave some chunks in it, for the texture
Not too thick, mix a few times then done
Add oil
At medium heat
(180 degrees Celcius)
(add some batter to the pan, when it's bubbling,begin to fry)
Use chopsticks to make drips
Fry till golden
Rest them on a kitchen paper to absorb excess oil
Prepare Fried Nori(seaweed)
a piece of nori
Cut into small pieces
Dip one side into the batter
Until the batter side turns golden
Flip another side and keep on frying for 30 sec or till crunchy
Lift them up, the oil will easily be removed
Add some salt for a tasty snack!
This time I'll use Sanuki udon
This udon
you can buy them easily in a supermarket
They're already cooked and froze
so, they're cooked beforehand,
they don't need to take out first when you need them
just put it straight into
your soup, heat it up a little bit
Like so,
they will also absorb the flavor!
Boil the soup
Put in your noodles
They're still hard at first, but tender when it absorb the soup
Put the beef back in
Heat up a little bit then off the heat
Okay, now, the tasty
udon with beef is done!
Looks really good
Sorry about the recording,
because there's constructing
outside, keep moving on...
Later on, I decide to add another "red"
because the meat color
changes during cooking
so I add a much direct one,
which is umeboshi(pickled plum)
Smells good...
I don't know if you can hear the sound
there's a pounding sound in the background...
but I don't care...
Let's dig in!
The noodles are really tasty
because we used onions and the beef sauteed first
and add the sukiyaki style seasonings
these flavor were absorbed into
every single noodle, the flavor is really good!
Now my favorite,
wa gyu! I ate it before but
these are also absorbed with the flavor
of the soup. I wonder what will it
taste like.
(Intensifies again)
Wa gyu
still wins! No matter how you cook them
they still taste the best!
The beef I tasted before
is more like the sukiyaki style
now in the juices
they're really tender
and the texture is awesome!
Now, the nori-ten, with the udon...
Really crunchy!
This is really a hearty dish
I really enjoy the ummm..
agetama in the noodles
they add a satiety to this dish
This recipe is really easy to do
With a much higher quality of the beef
not just beef, pork is also great
fry them first, and the soup
preped then add udon
You can enjoy the tasty udon afterwards!
Wish you all can taste many
dishes as you can in this New Year~
Thanks for watching!
Hope you all can hear me
in this video
I guess so...