Steps

1. Finely julienne 5g of ginger. This is the key! Julienne with the peel on for enhanced aroma.
   🕒 02:34
2. In a bowl, combine 120g of beef, 1 tbsp soy sauce, 1 tbsp cooking sake, 1 tbsp mirin, 2 tsp sugar, 1 tsp oyster sauce, 1 tbsp water, julienned ginger, and half a piece of beef fat. Mix well. This is the key! Adding oyster sauce creates a deep umami, and adding beef fat makes even inexpensive beef taste delicious.
   🕒 03:05
3. Transfer the beef and seasonings mixed in step 2 to a pot and simmer. This is the key! Do not skim off the scum; leave it in as part of the flavor.
   🕒 04:25
4. Once the alcohol from the cooking sake has evaporated, turn off the heat and let the meat absorb the flavors.
   🕒 04:37
5. In a separate pot, combine 230cc of water and 2 tbsp of Shiro Dashi (White Soy Sauce Base) and bring to a boil.
   🕒 05:11
6. Add 1 portion of frozen udon noodles to the boiling udon broth and simmer.
   🕒 06:30
7. When the udon noodles start to break down, turn off the heat.
   🕒 06:42
8. Transfer the udon noodles simmered in the broth to a bowl.
   🕒 06:51
9. Top the udon noodles with the warm, simmered beef.
   🕒 07:06
10. Pour the simmering liquid from the beef over the top. This is the key! The beef's simmering liquid and the udon broth will meld together, creating a deep flavor.
    🕒 07:22
11. Sprinkle with chopped green onions and, if desired, add Shichimi Togarashi.
    🕒 07:30