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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, add dashi, soy sauce and sugar; bring it to a boil. | 2. Taste the soup and adjust the taste with Kosher salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat. | 3. Bring a big pot of water to a boil. Once boiling, cook the frozen udon for 1 minute. Loosen up the noodles once they start to separate. | 4. Once the udon is done cooking, use fine sieve to drain water and transfer to serving bowls. | 5. While cooking udon, you can start heating the large frying pan. Once it’s heated, add oil and cook the leek until tender. | 6. Add the meat and brown all sides. Don’t move the meat around until it’s nicely seared. | 7. Add sugar and soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat. | 8. By this time, the noodle should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles. | 9. Place the narutomaki (fish cake) and garnish with remaining toppings. If you like it spicy, sprinkle Shichimi Togarashi (Japanese 7 spice). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
leek	1		sliced	54.29	12.5935	1.335	0.267
beef	1	lb	sliced	530.4012	0.0	104.5842	12.1947
udon noodle	3	packages		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
dashi	5	cups		-	-	-	-
soy sauce	2 1/2	1/2		16.96	1.5776	2.6048	0.1824
mirin	2 1/2	1/2		-	-	-	-
sugar	2	teaspoons	granulated	13.325	2.5003	0.4171	0.20800000000000002
kosher salt	1	pinch		-	-	-	-
fish cake	1		sliced	-	-	-	-
green onion	2			38.34	8.1508	1.3774	0.6674
shichimi togarashi	1	pinch		-	-	-	-
hard egg	2		cut boiled	-	-	-	-
wakame	2	tablespoons	seaweed	4.5	0.914	0.303	0.064
spinach	1	cup	julienned	33.0	5.85	3.3	0.45

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.