Musashino Udon

Shaved Ribeye, Pork Belly, Agedashi Tofu, Shiro Dashi, Tokyo Negi Onion, Nori, Scallion

Chef Tomo Shinoda of Yume Ga Arukara | Cambridge, MA

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Adapted by StarChefs | May 2024

INGREDIENTS

Shiro Dashi:
5 grams kombu
15 grams dried shiitake
50 grams katsuobushi
100 grams saba bushi

Udon:
500 grams udon wheat flour

Tare:
260 grams soy sauce
60 grams mirin
50 grams granulated sugar

Ribeye:
Soy sauce
Dark brown sugar
Thinly shaved beef ribeye

To Assemble and Serve:
Yield: 3 servings
50 grams thinly sliced pork belly
10 grams Tokyo negi onion
100 grams soy sauce
50 grams granulated sugar
Agedashi tofu
Nori
Scallions

METHOD

For the Shiro Dashi:
In a bowl, combine kombu, dried shiitake mushrooms, and 1½ liters cold water. Let sit 4 hours. Transfer mixture to a stock pot over medium heat and bring to a simmer. Once simmering, using a slotted spoon, remove and discard kombu and shiitake mushrooms. Remove pot from heat and stir in katsuobushi and saba bushi. Let steep 5 minutes. Strain mixture, then transfer to an airtight container and reserve.

For the Udon:
In a bowl, combine flour and 250 grams salted water. Using your hands, knead until the dough comes together. Shape dough into a circle, then transfer to a sealed plastic bag. Let sit 90 minutes at room temperature. Using a noodle rolling pole, stretch out dough into a 5-millimeter-thick rectangle. Fold both edges of dough into the middle, making sure the edges don’t overlap. Slice dough into strips of desired thickness. Bring a stock pot of water to a boil. Add Udon and cook 15 minutes. Rinse Udon in cold water. Cover and refrigerate.

For the Tare:
Place 500 grams Shiro Dashi in a nonreactive container. Reserve. In a stock pot over medium-high heat, add remaining Shiro Dashi and enough water to bring the total volume of the mixture to 1 liter. Stir in soy sauce, mirin, and sugar. Bring mixture to a boil. Once boiling, reduce heat and keep warm.

For the Ribeye:
In a bowl, whisk to combine 4 parts water, 2 parts soy sauce, and 1 part sugar. Whisk until sugar has fully dissolved. Transfer mixture to a saucepan over medium heat. Bring to a gentle boil. In a separate pot, bring water to a boil. Poach ribeye 10 seconds, then immediately transfer to the hot soy sauce mixture. Cook until desired doneness, making sure not to overcook. Remove beef from liquid and set aside.

To Assemble and Serve:
In a saucepan over medium heat, sauté pork belly and Tokyo negi onion. Add reserved 500 grams Shiro Dashi, 300 grams Tare, soy sauce, and sugar. Bring mixture to a boil. Once boiling, evenly divide the mixture into three serving bowls. Top with desired amount tofu, nori, scallions, and 50 grams Ribeye. Serve with a separate plate of cold Udon.

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