Hearty Summer Delight: How to Make Chilled Udon with Beef
Hearty Summer Delight: How to Make Chilled Udon with Beef
Easy Recipe for Chilled Udon with Beef Brisket: A Refreshing and Flavorful Summer Dish!
On hot summer days, when you crave something cool and satisfying instead of a hot meal, this Chilled Udon with Beef Brisket is the perfect answer. While plain chilled udon is delicious, this version, enriched with tender beef brisket, savory shiitake mushrooms, and delicate crab sticks, offers a more robust and fulfilling experience. Don’t be intimidated by its appealing appearance; this dish is surprisingly easy to make. Follow these steps and you’ll be enjoying a refreshing and delicious bowl of udon that will help you beat the summer heat.
Main Ingredients- Udon noodles: 1 serving per person
- Beef brisket (or thinly sliced beef): as needed
- Dried or fresh shiitake mushroom: 1 piece
- Crab sticks: 3 sticks
Cooking Instructions
Step 1
First, prepare the flavorful shiitake mushroom topping. If using dried shiitake mushrooms, soak them in lukewarm water until fully rehydrated, then squeeze out any excess water. If using fresh shiitake mushrooms, clean them and slice thinly, about 0.5 cm thick. It’s important not to slice them too thickly.
Step 2
In a small pot, combine the prepared shiitake mushrooms with 1 Tbsp water, 0.5 Tbsp soy sauce, 1 Tbsp oligosaccharide (or sugar), a pinch of minced garlic, and a pinch of pepper. Simmer over medium-low heat until the mushrooms are well-seasoned and the liquid has reduced slightly.
Step 3
Be careful not to over-reduce the sauce, as it can become too salty. Cook just until the mushrooms are glazed and the liquid is almost gone, then turn off the heat and let them cool. Overcooking can make the seasoning too intense.
Step 4
Remove the seasoned shiitake mushrooms from the pot and set them aside to cool slightly. These simmered mushrooms will add a deep, rich flavor to your chilled udon.
Step 5
Prepare the scallions by washing them thoroughly and then finely chopping them. If you don’t have scallions, green onions can be used as a substitute. Chopped scallions will add color and a fresh aroma to the dish.
Step 6
Cut the crab sticks into three equal pieces and then shred them lengthwise into thin strips. Shredding them makes them more tender and allows them to absorb flavors better.
Step 7
Prepare the beef brisket (or thinly sliced beef with some fat, like beef short rib). Gently pat the surface of the beef brisket with paper towels to remove any excess blood. Removing the blood helps to eliminate any gamey odor, resulting in a cleaner taste. Lightly coat the beef with glutinous rice flour after removing the blood; this will help keep it tender when cooked.
Step 8
Bring a pot of clean water to a rolling boil. This water will be used to quickly blanch the beef.
Step 9
Once the water is boiling, add the glutinous rice flour-coated beef brisket and blanch it briefly. Beef brisket cooks very quickly, so avoid overcooking, which can make it tough. Blanch just until the color changes, then immediately remove it from the water.
Step 10
Your toppings are now ready! You have seasoned shiitake mushrooms, chopped scallions, shredded crab sticks, and blanched beef brisket. Feel free to add a halved boiled egg for an even more complete topping. A variety of toppings makes the dish visually appealing and more delicious.
Step 11
Now, let’s make the refreshing broth, the heart of chilled udon. While you can make broth from scratch, using store-bought mentsuyu (noodle soup base) or noodle broth is a convenient and flavorful option, especially on hot days. Since the broth is key to the flavor, choose a product you like.
Step 12
Here’s how to mix the broth. If using mentsuyu, use a ratio of 1 part mentsuyu to 5 parts water. If using noodle broth (like katsuobushi or soba broth), use a ratio of 2 parts broth to 5 parts water. You can adjust the amount of water to achieve your preferred saltiness, typically between a 4:5 and 6:5 ratio. It’s good to make a little extra broth since it will be served chilled.
Step 13
In another pot, bring water to a boil for cooking the udon noodles. While the noodles are cooking, place the prepared broth in the refrigerator to chill thoroughly for a truly refreshing experience.
Step 14
Once the water is boiling, add the udon noodles and cook them. Udon noodles cook quickly, usually needing only 1 to 2 minutes after the water returns to a boil. After cooking, rinse the noodles thoroughly under cold running water to remove excess starch, then drain them well in a colander. Rinsing helps to achieve a chewier texture.
Step 15
Place the drained udon noodles into a serving bowl. Pour the chilled broth generously over the noodles, ensuring they are well submerged.
Step 16
Finally, artfully arrange the prepared toppings over the noodles. Place the shiitake mushrooms, crab sticks, scallions, and beef brisket attractively. You can also add finely chopped nori (seaweed) for an extra touch. (Note: Regular nori is recommended over seasoned nori to maintain the balance of flavors).
Step 17
To complete the chilled udon, add a small dollop of mustard on the side. A hint of mustard adds a pleasant sharpness that enhances the overall flavor. See? Making delicious Chilled Udon with Beef Brisket is quite simple! Enjoy this refreshing and hearty summer treat!
