Instructions

01
Bring 8 cups of water to a boil in a large pot. Add udon noodles and cook according to package directions until just al dente, then drain and rinse under cold water. Set aside.
02
Meanwhile, combine 6 cups of fresh water and kombu in a medium saucepan. Heat gently over medium until small bubbles appear at the edges, then remove kombu. Add the bonito flakes, simmer for 1 minute, then turn off heat and let steep for 3 minutes.
03
Strain the dashi through a fine-mesh strainer. Return the liquid to the saucepan, add soy sauce, mirin, sake, and salt. Bring to a gentle simmer.
Herb says
Dashi is the backbone of Japanese soups, think of it as a well-constructed stage for all your other flavors to perform.
04
Heat 1 tablespoon of the neutral oil in a large skillet over medium-high heat. Season ribeye generously with salt and sear for 2–3 minutes per side until well browned and medium-rare inside. Remove to a plate and let rest.
Herb says
Resting gives steak juices a chance to redistribute, not run away the second you slice.
05
Add remaining 1 tablespoon oil to the same skillet. Add sliced onion and sauté for 2 minutes until translucent.
06
Add green beans and purple broccoli florets to the skillet and stir-fry for 3–4 minutes until vibrant and just tender.
Herb says
Blistering these veggies gives a hint of char, which adds a subtle smoky note to the soup.
07
Add tomato wedges and cook for 1 minute, just to soften slightly. Remove vegetables from pan and set aside.
08
Slice rested ribeye thinly against the grain.
09
To serve: Divide cooked noodles among 4 large bowls. Arrange sautéed vegetables and tomato wedges on top. Fan sliced ribeye over noodles.
10
Ladle hot dashi broth over each bowl. Garnish with scallions. Serve immediately and slurp with pride.
Herb says
As much as possible, add the hot broth last so your steak stays rare and your veggies crisp, thermal engineering, not just plating!

HERB

Udon Know Beef

Ingredients

Instructions