Niku Udon (Japanese beef noodle soup courtesy of Kenji Alt-Lopez)
Recipe courtesy of: https://cooking.nytimes.com/recipes/1023569-niku-udon-japanese-beef-noodle-soup INGREDIENTS Yield: 4 servings For the Dashi (see Tips) 20 grams/about 2 (4-inch) squares kombu 20 grams/about 2 cups loosely packed katsuobushi (dried bonito flakes) For the Beef 1 pound thinly shaved beef (see Tips) 1 small yellow onion, thinly sliced 1 bunch scallions, white parts cut into 2-inch segments and halved lengthwise, light green parts thinly sliced at a sharp angle 1 tablespoon granulated sugar ¼ cup sake 2 tablespoons soy sauce 2 tablespoons mirin For Serving 2 tablespoons soy sauce, plus more as needed 3 tablespoons mirin, plus more as needed 1 pound fresh or frozen udon noodles Shichimi or nanami togarashi, or use your favorite chile powder (optional) PREPARATION Step 1 Make the dashi: Combine 2 quarts cold water and the kombu in a medium saucepan, and place over medium heat. As soon as the water boils, remove from heat and add the katsuobushi, pushing it g...