Gather all the ingredients.
In a small saucepan, add 2 cups (480 ml) dashi and 1 tsp sugar.
Add 1 Tbsp mirin and 1 Tbsp soy sauce and bring it to a boil.
Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions.
Once the udon is done cooking, drain water and transfer to serving bowls.
While cooking udon, you can start heating the large frying pan. Once it’s heated, add 1 Tbsp vegetable oil and cook the Negi until tender.
Once the meat is nicely browned, add ½ to 1 Tbsp sugar and 1 Tbsp soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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