Beef Tendon Udon recipe - ingredients, nutrition and when to eat it
This dish pairs tender, slow-cooked beef tendon with chewy udon noodles in a soy-based broth.
This dish pairs tender, slow-cooked beef tendon with chewy udon noodles in a soy-based broth. Its deep, hearty flavor makes it ideal for a cold evening or whenever you want a satisfying meal.
Japanese · 100 minutes to cook
Tips: Cook the beef tendon until a chopstick slides in easily when pressed against it, so it is pleasantly chewy yet tender enough to eat.
Tips: Udon noodles quickly become too soft if simmered in the broth for too long, so heat them separately and add them at the end.
Tips: Add the soy sauce a little at a time according to how salty the broth is, and top with green onion just before serving for the freshest aroma.
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Ingredients (1 serving)
- Beef tendon — 100 g
- Cooked udon noodles — 200 g
- Beef broth — 350 ml
- Water — 150 ml
- Soy sauce — 1 Tbsp
- Green onion — 20 g
- Ginger — 5 g
- Garlic — 1 pc
- Ground black pepper — 0.3 g