In Japan, this udon is a rich and comforting wintertime favorite, and it is especially popular with young people. And not only in Japan. Here in Chicago, it’s one of my son’s favorites. He plays ice hockey in school, and when he comes home after practice he’s ravenous. Niku udon to the rescue, every time.

　　

Ingredients

serves 4

　　5 cups Udon Broth (page 66)

　　8 ounces beef, thinly sliced

　　1/2 cup sliced firm tofu (1/4 by 1/4 by 1-inch pieces)

　　2 scallions, both white and green parts, cut into 1-inch pieces

　　1 pound dried udon noodles

　　1/2 cup watercress

　　

Step 1

Pour the broth into a small saucepan. Place over medium-high heat and bring to a simmer. One at a time, dip each slice of beef into the broth and cook for 5 to 10 seconds. Remove the beef from the broth and place on a dish. Cover the dish to keep warm.

　　

Step 2

Add the tofu and scallions to the simmering broth and cook for 1 minute. Decrease the heat to low and cover to keep warm.

　　

Step 3

Place a large pot of water over high heat and bring to a boil. Add the noodles and cook, following package instructions. Drain well and divide the noodles among 4 bowls.

　　

Step 4

To serve, top each bowl of noodles with one-fourth of the broth, tofu, scallions, and beef. Garnish with the watercress.

　　Takashi's Noodles