Niku Soba

Ingredients

• 8 oz beef sirloin or chuck, thinly sliced
• 6 oz dried soba noodles
• 4 cups dashi stock (or water + 1 tsp dashi powder)
• 3 tbsp soy sauce
• 2 tbsp mirin (sweet rice wine)
• 2 count green onions, white and light green parts cut into 1-inch pieces
• ½ sheet nori seaweed sheets, cut into thin strips
• 1 tbsp neutral oil

Instructions

1. 1

   Bring a large pot of water to a rolling boil over high heat, about 8 minutes. You'll hear a vigorous bubbling sound and see large, rapid bubbles breaking the surface.

2. 2

   While the water heats, pat the beef slices dry with a paper towel. This removes surface moisture so the beef browns instead of steaming.

3. 3

   Add the soba noodles to the boiling water and stir once with a wooden spoon to separate them. Cook for exactly 4 minutes, stirring once halfway through, then drain into a colander and rinse under cold water for 10 seconds to stop cooking.

4. 4

   Pour 1 tablespoon of neutral oil into a large skillet or pot and set it over medium-high heat. Wait 60 seconds until the oil shimmers and slides quickly when you tilt the pan.

5. 5

   Add the beef slices to the hot oil in a single layer, working in two batches if needed to avoid crowding. Let them cook without moving for 90 seconds until the bottom surface turns dark brown.

6. 6

   Flip each piece of beef over with tongs and cook the other side for another 60 seconds until both sides are browned. Transfer the beef to a plate.

7. 7

   Pour 4 cups of dashi stock into the same skillet, scraping up any stuck-on brown bits from the bottom with a wooden spoon. This releases the flavor into the broth.

8. 8

   Add 3 tablespoons of soy sauce and 2 tablespoons of mirin to the broth. Stir for 10 seconds until combined, then return the cooked beef to the pot.

9. 9

   Bring the broth to a gentle simmer over medium heat, about 90 seconds. You'll see small, steady bubbles breaking the surface.

10. 10

    Divide the cooked soba noodles between two bowls, creating a loose nest in the bottom of each bowl.

11. 11

    Carefully pour half of the hot broth and beef mixture over the noodles in the first bowl, then pour the remaining half over the second bowl.

12. 12

    Scatter half of the green onion pieces over the first bowl and the remaining half over the second bowl.

13. 13

    Lay the nori strips in a small pile on top of each bowl and serve immediately while the broth is still steaming hot.

Tools you’ll need

• large pot (4-quart minimum)
• large skillet or pot (12-inch)
• wooden spoon
• tongs
• colander
• two large soup bowls
• measuring spoons

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