Beef Udon

I’ve tried to make this meal many times, but never seem able to get it quite right. I keep trying though, and this time was the closest yet. I used a slightly different recipe (it was in one of the new Japanese cookbooks I got for Christmas) and I got some nice thinly sliced beef from the Spudshed. It all worked almost perfectly – the main let down was the egg. It was meant to be an Onsen egg (that is poached in the shell, basically), but the method I used wasn’t good enough, and I basically just made hard boiled eggs. Oh well, there’s always next time.


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