For 2-3 Persons Preparation Time ca. 25 Minuten


    • 225 g udon noodles
    • 225 g thinly sliced beef (sirloin or ribeye)
    • 15 ml vegetable oil
    • 1 small onion, thinly sliced
    • 1 small carrot, julienned
    • 75 g green beans, trimmed and cut into 5 cm pieces
    • 2 cloves garlic, minced
    • 15 ml soy sauce
    • 15 ml sake
    • 15 ml mirin
    • 5 g katsubushi (bonito flakes)
    • 5 g aonori (dried green seaweed)
    • 10 g benishoga (pickled ginger)
    • Salt and pepper to taste


    1. Cook the udon noodles according to the package directions. Drain and set aside.
    2. Heat the vegetable oil in a large skillet over medium-high heat.
    3. Add the beef to the skillet and cook for 2-3 minutes, or until browned. Remove the beef from the skillet and set aside.
    4. Add the onion, carrot, and green beans to the skillet and cook for 2-3 minutes, or until the vegetables are slightly softened.
    5. Add the minced garlic to the skillet and cook for 30 seconds, or until fragrant.
    6. Add the cooked udon noodles and beef to the skillet with the vegetables.
    7. In a small bowl, whisk together the soy sauce, sake, and mirin. Pour the sauce over the noodles and beef, and toss everything together until well coated.
    8. Cook for 1-2 minutes, or until the sauce has been absorbed by the noodles.
    9. Season with salt and pepper to taste.
    10. Sprinkle the aonori and the katsubushito over the top of the noodles and serve hot.
    11. Place the benishoga aside and serve hot.