Let’s prepare the vegetables. Use the outer layers of the onion to make the dish more presentable. Slice the onion into 1.5cm (0.6") slices and then cut them in half again.
Cut the eringi mushroom or king oyster mushroom in half. Cut it lengthwise and then slice into 5mm (0.2") slices. Cut the lettuce leaves in half lengthwise and then chop them into 1.5cm (0.6") strips.
And now, let’s stir-fry the vegetables. Heat the olive oil in a pan. Drop in the onion and eringi mushroom and toss to coat with the oil. Sprinkle on the salt and brown the vegetables. Finally, sprinkle on the pepper, turn off the burner and place the vegetables onto a plate.
Remove the steak from the fridge 1 hour before you start cooking. On one side of the steak, sprinkle the salt and the pepper.
Turn on the burner and heat the vegetable oil on medium heat. Place the steak onto the pan with the seasoned side facing down. Occasionally shake the pan to help it brown evenly.
With a pair of tongs, check the under side of the steak. When it has browned thoroughly, flip the steak over.
Once both sides are browned, turn off the burner and place it onto a plate with the tongs. Cover it with aluminum foil while preparing the next step. This will help keep the steak warm and contain the savory juices while preparing the next step.
Let’s make the delicious onion ponzu sauce. Remove the remaining oil in the pan with a paper towel. Add the sake and allow the alcohol to evaporate.
Turn on the burner and add the grated onion. Stir with a spatula and cook the onion until the pungent aroma softens.
Add the citrus-based ponzu sauce, grated garlic and butter. Continue stirring with the spatula and bring the sauce to a boil. When the butter is completely melted, the sauce is ready. Pour it into a sauce boat.
Let’s make the beef steak donburi. Place the chopped lettuce onto a bowl of hot steamed rice. Next, place the onion and mushroom along the edge of the bowl.
Remove the aluminum foil from the plate and place the steak onto a cutting board. Slice the beef using diagonal cuts.
Line up the beef slices on the lettuce, presenting the pink cut surface. Finally, garnish with the watercress on top.
Just before serving, pour a generous amount of the onion ponzu sauce onto the beef, onion and mushroom. Wasabi also goes great with this recipe so try it out if you are feeling a little adventurous.
Cook the steak medium so that the beef is tender and the pink cuts are visually appealing.
Let’s cut the ingredients. Cut the yaki dofu, grilled firm tofu into bite-size pieces. Remove the stems of the shiitake mushrooms and cut the caps into bite-size pieces. Remove the stem ends of the enoki mushrooms. Then, tear the enoki into small pieces.
Slice the white part of the spring onion leaves using diagonal cuts. Cut the green part into 5cm (2") pieces. Slice the onion perpendicular to the grain into 1.5cm (0.6") slices.
Cut the ito konnyaku noodles in half. Heat a pot of water and place the konnyaku into it. Lightly simmer the ito konnyaku for about 30 seconds. This will help to remove the excess water and absorb the broth later. Remove and strain the konnyaku in a mesh strainer.
Let’s cook the sukiyaki. Heat the beef fat in a pan on medium heat and coat the bottom with the oil. Reduce the heat and add the sugar.
Distribute the thin beef slices. When the beef is half cooked, drizzle on the soy sauce. Then, quickly beat the egg in a bowl.
Flip the beef slices over and combine the sugar and soy sauce. The meat is the most delicious state now so make sure to enjoy it. Dip the beef into the egg and enjoy the meat!
Place the beef on the edges of the pan. The caramelized sugar makes the additional ingredients more delicious. Add the yaki dofu, ito konnyaku, shiitake, enoki mushrooms, onion and spring onion leaves.
Add more beef slices. Adjust the heat frequently and keep it below medium heat. If the ingredients come close to burning, pour in a little sake to cool things off.
Sprinkle some sugar onto each ingredient. Drizzle on the soy sauce. Pour the sake over the ingredients.
Turn the heat to medium and occasionally flip the ingredients over to cook evenly. It’s ready to serve. As soon as each ingredient is cooked dip them in the egg and enjoy the sukiyaki.
We will show you how to add the ingredients to the sukiyaki. For example, adding the spring onion leaves. When you place new ingredients into the sukiyaki, add the seasonings for them. Sprinkle on the sugar. And add the soy sauce. Combine the seasonings, and the spring onion leaves are ready.
When you’ve fully enjoyed the vegetables, add the udon noodles at the end. Add a small amount of sake, sugar and soy sauce. Allow the udon to absorb the remaining sauce and enjoy it with the egg.
You might think that seasoning each ingredient with the sugar and soy sauce is a cumbersome process but it will make it easy to achieve the best flavor.
If you can’t use sake, reduce the heat to as low as possible and avoid adding water to keep the ingredients from getting watery.
Let’s make the broth. Combine the soy sauce, mirin, dashi stock and sugar. Stir to mix and dissolve the sugar.
Add the chicken pieces to the broth. The relatively thin slices of meat will cook easily and absorb the seasoning well.
Lightly beat the eggs. Avoid overmixing to create a soft and silky texture.
Separate every two layers of the onion. Then, cut them into 1cm slices. You can also use the white part of a long green onion instead.
Add the onion to the chicken. Heat the pan on medium heat. And cover with a lid.
When the meat begins to turn white, flip it over. If you want to give the dish a lighter flavor, use chicken breast or tenderloin instead of the thigh.
When the chicken is almost cooked, add the mitsuba parsley. Then, distribute the beaten egg. By the way, a special pan called oyako nabe is often used to make oyakodon but you can substitute a small pan.
Cover again. Cook the egg at least halfway through and then adjust the consistency to your taste. If you’re unsure about the quality of your eggs, please find pasteurized eggs or cook the egg completely.
Place the ingredients onto a bowl of hot steamed rice. Make a shallow hole in the center. And place the fresh egg yolk into it.
We recommend cooking the rice with slightly less water to enjoy the oyakodon since it will absorb the remaining broth.
You can also top with sansho pepper or shredded nori seaweed to taste.
Let's make tartar sauce. Slice the hard-boiled egg crosswise with an egg slicer. Remove and slice it lengthwise across the initial slices. Rotate it by 90 degrees and slice it lengthwise again. Put the finely chopped boiled egg into a bowl.
Slice the onion, stack the slices on top of each other and mince well. Put the chopped onion in another bowl and rub with a bit of salt. Rinse the onion with cold water and drain with a mesh strainer. Squeeze out the water, put them on a paper towel and remove the excess moisture. Add the onion to the chopped egg.
Pinch the parsley, chop into fine pieces and add it to the egg. Slice the pickled cucumber, stack them on top of each other and chop into fine pieces. Add it to the egg mixture. Add the mayonnaise and salt to the mixture.
Cut the lemon in half. Slice the lemon half into wedges. Squeeze the other half and add the lemon juice to the mixture. Mix evenly and the tartar sauce is ready to serve.
Let's prepare the side vegetables. Use a vegetable slicer and shred the cabbage into ice water. Let it sit in the water for 2 to 3 minutes. Drain the cabbage shreds with a salad spinner. Serve it on a plate. Garnish with the parsley, small tomamos and lemon wedges. Put the tartar sauce in a small cup and place it on the plate.
Let's prepare the black tiger prawns. Remove the sharp pointed shell from the tails. Peel the prawns but leave the last sections of the shell above the tails. Pierce the back of the prawns with a bamboo skewer and remove the sand veins.
Put the prawns in a bowl. Add a pinch of salt, potato starch and a little water to it. Gently rub the prawns with the salt and starch. Take the bowl to the sink and rinse them with running water to remove the dirt and fishy smell.
Place the prawns on a paper towel. Cover with another paper towel and press them to remove the excess moisture.
Cut the tips off the tails with a kitchen shears and remove the moist inside. Make cuts diagonally along the prawn stomachs. Press the prawns on their back and break the stringy parts. This process will prevent the prawns from curling up when heated. Finally, lightly sprinkle on salt.
Let's coat the prawns with batter. Crack the egg into a bowl. Add some water and beat the egg thoroughly with a whisk. First, dip the prawns into flour. Lightly coat and dust off the excess flour.
Second, dip them into the beaten egg.
Finally, coat the prawns with moist breadcrumbs. If they appear patchy, dip them into the egg again and reapply the breadcrumbs.
Let's deep-fry the prawns. Drop the breadcrumbs in the heated oil to check the oil temperature is around 175 °C (347 °F). Less than 2cm (0.8") depth of frying oil is good enough for this recipe. Dust off the breadcrumbs from the tails. Hold the prawn tails and gently put them into the oil one by one.
Let the prawns sit still in the oil for few seconds. Flip them over as the surface gets crispy. When the surface gets golden brown, place them on a paper towel and let them drain out the excess oil.
Serve the ebi fry on the plate along with the side vegetables and tartar sauce.
If the soft breadcrumbs are not available, mist dried breadcrumbs with water so that the ebi fry become crispy.
This tartar sauce uses less amount of mayonnaise. Adding extra mayo or a bit of mustard to the sauce also brings out the flavor.
Let's prepare the ingredients. Cut the onion in half lengthwise and then slice into 1cm (0.4") slices across the grain. Slice the carrot into 4cm (1.6") slices and cut into 2mm (0.1") strips. Tear the shimeji mushrooms into small pieces. And slice the long green onion into 2cm (0.8") pieces.
Let's make the curry sauce for udon noodles. Add a small amount of vegetable oil to a pot and turn on the burner. Add in the white part of the long green onion sliced diagonally. Saute the onion to make it sweet and tender. When the onion is deliciously browned, remove and save it on a plate.
Add the vegetable oil again and reheat the pot. Add the onion, carrot and shimeji mushrooms. Lightly cook the ingredients. When the oil is distributed evenly, add in the beef slices. Continue to saute the ingredients.
When the redness in the meat has disappeared, reduce the heat to low. Then, add the curry powder. Stir-fry and bring out the aroma. The curry powder will easily burn so turn the heat off or maintain the lowest possible heat.
Now, pour the dashi stock into the pot. The curry has a strong flavor so you should use a relatively rich and savory broth to compensate. Add the sugar and usukuchi soy sauce. Combine the sauce. The usukuchi soy sauce helps to retain the presentable color of curry sauce but you can also use regular soy sauce.
Bring it to a boil on medium heat. Then, remove the foam. When the vegetables soften, reduce the heat to low. Thoroughly stir the diluted potato starch and add it to the broth a little at a time. If the heat is too strong, the starch will instantly clump up before it can be distributed.
Now, the sauce slightly thickens. Bring it to a boil on medium heat. Then, add the long green onion. Now, the curry sauce is ready.
Let's make the curry udon. Place the frozen udon noodles into a pot of boiling water. Loosen up the noodles. Then, boil for 30 seconds.
Remove the pot and quickly place the udon into a mesh strainer. Remove the excess water thoroughly and place the noodles into a bowl.
Pour the hot curry sauce over the udon along with the ingredients. Finally, top with the chopped spring onion leaves.
Usukuchi soy sauce is both saltier and lighter in color than regular soy sauce. It is often used in dishes that feature the colors of ingredients to help keep them from darkening.
Some people may have difficulties to find mirin so we intentionally made this recipe without using it. Hope more people can enjoy this delicious curry udon noodles!