豚汁＆肉汁つけうどん～このプルプルしたやつなんだ？～　『おにくレシピ』

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner while tofu provides a vegetarian option.

udon noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba is lower in calories, while spaghetti is often more accessible.

Prepare dashi stock by boiling water with kombu and bonito flakes for 10 minutes, then strain.

Slice pork into thin strips and sauté in sesame oil until browned.

Add diced daikon radish, carrots, and shiitake mushrooms to the pot and stir-fry for 3-4 minutes.

Pour in the dashi stock and bring to a simmer.

Add miso paste, stirring until fully dissolved.

In a separate pot, cook udon noodles according to package instructions, then drain and rinse with cold water.

In a bowl, combine sliced beef, soy sauce, mirin, sugar, and ginger; let marinate for 15 minutes.

In a skillet, stir-fry marinated beef until cooked through, about 5-7 minutes.

Serve the tonjiru hot in bowls, garnished with green onions and tofu cubes.

Serve the beef with cooked udon noodles, allowing diners to dip them into the meat sauce.

Adjust seasoning with salt as needed before serving.

Enjoy the tonjiru and nikujiru tsuke udon together for a comforting meal.

Cooking Techniques

Spice Level:

Allergens