Directions
- 1Soak cabbage and bok choy in water for about 5-10 minutes and wash.
- 2Cut off the end of large cabbage leaves and cut the body in half if needed.
- 3Put the cabbage leaves in the microwave-safe bowl.
- 4Place bok choy on the cabbage leaves.
- 5Spread the thinly sliced beef and put it on the vegetables.
- 6Cover it with the enoki mushroom like a blanket.
- 7Add another layer of cabbage leaves, bok choy, sliced beef and enoki mushrooms.
- 8Put the cabbage leaves on top and cover it with plastic wrap.
- 9Make some holes in the plastic wrap and cook it in the microwave for 8 min (adjust the time).
- 10To make the dipping sauce, combine 3 TBSP of soy sauce, 4 TBSP of water (preferably microwaved beef and vegetable broth), 2 TBSP of sugar, 2 tsp of Lemon juice, and optional crushed red pepper.
- 11Roll the cabbage layer to make beef and vegetable rolls.
- 12To make Udon, pour 350ml of water and add 210g of Udon (adjust water according to the amount of remaining broth).
- 13Put all of the leftover vegetables and mushrooms into the Udon broth.
- 14Season with the soy sauce we made earlier or use tsuyu (noodle soup).
- 15Add any leftover beef and cover with the plastic wrap used earlier.
- 16Cook it in the microwave for 5-6 min.
- 17Separate the noodles gently.
- 18Cook it in the microwave another 1-2 min if needed.
- 19Sprinkle with spring onion or green onion.
Ingredients
- thinly sliced beef
- Napa cabbage
- Bok choy
- Enoki mushroom
- 3 TBSP soy sauce
- 4 TBSP water
- 2 TBSP sugar
- 2 tsp Lemon juice
- Crushed red pepper
- 210 g Udon
- 4 TBSP Tsuyu
- 1 tsp Red pepper powder
- spring onion or green onion
Equipment
microwave-safe bowlplastic wrapmicrowave
Tips
- You may change the vegetables.
- You can use other type of sliced beef available.
- If you're using larger types of mushrooms, simply julienne them before using.
- If the Udon noodles do not separate, microwave them for another 1-2 min to soften them.
- You can just make beef & vegetable Udon without making steamed beef&vegetables.
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