Beef and Seaweed Udon, No Added Refined Sugar

Method

1. Rinse the beef with water and a little salt, drain it, and cut it into thin bite sized slices. Trim and rinse the spring onion and chop it. Peel the onion and cut it into strips. Pick the parsley leaves, rinse and drain them.
2. Put 500ml water in a pot with the dashi sachet, 2.5g bonito flakes and 3g dried kelp, and simmer for about 10 minutes, then lift out the kelp and the sachet.
3. Season the broth with 1 tablespoon mirin, 1.5 tablespoons soy sauce, 2/3 tablespoon kOBE Monk Fruit Blend and 1 teaspoon salt, skimming the foam often to keep it clear.
4. Set a pan on the stove with 1 tablespoon cooking oil, and once it is hot add the onion and stir for about 4 minutes until fragrant and lightly golden.
5. Add the beef and stir briefly, season with 1/2 tablespoon kOBE Monk Fruit Blend, 1 tablespoon soy sauce, 1 tablespoon sake, 1 tablespoon mirin and 1 teaspoon salt, and toss until the beef is cooked.
6. Bring a pot of water to a boil, cook the udon for about 2 minutes, then lift it out and drain.
7. Put the noodles in a bowl, ladle over the broth, arrange the beef and sliced Japanese fish cake on top, scatter over the chopped spring onion and eat it while hot.

Tips

• Cook the beef only just through, as a long stir fry leaves it tough and flat.
• With fresh udon, skip the boil and give it only a quick dip in hot water.
• Kelp and bonito flakes are sold at Japanese supermarkets, and more dashi powder covers for them.
• Japanese fish cake can be swapped for Vietnamese fried fish cake cut into thin slices.
• Skimming the foam often is what keeps the broth clear.
• Lift the kelp out after 10 minutes, as longer makes the broth slimy and turns it bitter.