Hello everyone I’m Masa
When I had my first travel in Taiwan,
one of the most impressive food is
beef noodles
We visited many tourist spots
until it’s pretty late
And we arrived at a store
selling beef noodles
I was very tired and lost
my appetite at the beginning
But once I smelled the aroma,
I started to get starving
Took a bite and I just couldn’t stop
I particularly love the beef
that has been cooked until pretty tender
After that, I’ve tasted many flavors
of beef noodles at different places
I’ve tried braised flavor, tomato flavor,
And clear stewed one
Each type has its own specialty
and I love them all
Today I’m going to share a recipe
that has a Japanese-style taste
of which the flavor is relatively light
It may have different recipe
and taste from the traditional one
but I think it’s also a recommended way
of making beef noodles
It’s pretty cold out there recently
so it’s really suitable to eat a dish like this
to warm yourselves up
The recipe is very simple
Ok, let’s get started~! (๑>◡<)و
[Tip] The white powder on the surface is
a umami substance of konbu
[Tip] Do not wash it off
[Tip] Regular shape of katsuobushi
will also do (add same amount)
[Tip] Using two strainers to fix the
kitchen towel is helpful for later use
[Tip] By doing so, the kitchen towel
won’t fold while sifting the dashi through
[Tip] You may use cheese cloth or strainer
with fine mesh as well
[Tip] You may prepare a large batch of dashi
and store it in a freezer for future use
[Tip] 45 minutes is only a reference.
Just cook until desired texture
Ok, here is a serving of very delicious
(JP) Wafu sa pa ri niu ro men
(Wafu Beef Noodles)
All right, let’s dig in
Let me try this soup first
to see how it tastes
The color looks so pretty
Seems like the soup in soy sauce ramen
The color is very similar
Let me try it
Pretty delicious!!!!
The flavor is really like soup in
Japanese ramen
There are many types of ramen in Japan
What we usually see is white
and fat-laden soup
Another type of ramen has a light color soup
which has condensed umami,
just like today’s soup
So delicious
So, I bet the noodles must be
as delicious as the soup
This can be put on a restaurant menu
Very tasty
Next, I’m going to try the beef
I’ve put lots of beef rib fingers in it
This is the benefit of making dishes at home
You can leave the cost behind
This beef is super super tender
This is just the texture I prefer
Also, this otsumami made of radish
It looks very tasty as well
This coarse katsuobushi is very special
It will be a pity to throw it away
Although it has been simmered
to make dashi
I can still taste its original flavor
adding up the crispy texture of daikon
the two ingredidents makes a tasty otsumami
The name of this dish, a type
of Japanese nimono (simmer dish),
is originally called (JP) Gyu no nikomi
Since its soup is condensed
with umami with great aroma
It’s also suitable to put in noodles
The katsuobushi I use today
is a special kind (relatively thick)
you can use the usual paper-thin
shavings katsuobushi instead
If you use the paper-thin one,
you can reduce the simmer time
About 1-2 minutes will be enough
But still, if you feel there are
too many steps to prepare dashi
It’s ok
You can use the instant dashi powder
to make it instead
That will also do
Also, if you don’t eat beef
you can replace beef with pork
The cooking steps are the same
Remember to blanch the pork
a little bit first as well
It’s been really cold lately
I hope you all keep warm
and eat more warm dishes
SPECIAL THANKS TO Amy Chou