Dinner Tonight: Niku Udon Recipe

Ingredients

• for the udon broth:TBD
• 1/2 cup watercressTBD
• 1 pound dried udon noodlesTBD
• 1 1/2 cups packed katsuobushi (dried bonito flakes)TBD
• for for the niku udon:TBD
• 2 scallions, ends trimmed, chopped into 1-inch piecesTBD
• 8 ounces beef, very thinly slicedTBD
• 1 quart water, at room temperatureTBD
• 1/2 cup firm tofu, cut into 1/4-inch cubesTBD
• 1/2 cup plus 2 tablespoons japanese soy sauceHIGH
• 1 large pieces of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsedTBD
• 1/2 cup mirinTBD