1 teaspoon vegetable oil
1/2 pound lean ground beef
1 small yellow onion, thinly sliced
1 clove garlic, thinly sliced
1 tablespoon finely chopped ginger
1 tablespoon MIZKAN Mirin
5 tablespoons MIZKAN Udon & Soba Broth Concentrate, divided
2 servings dry udon noodles (about 6 ounces)
2 cups hot water
1 radish, thinly sliced
2 tablespoons sliced green onions
Heat oil in medium skillet on medium-high heat. Cook beef 4-5 minutes, while breaking up large pieces until cooked through. Add onions, garlic and ginger. Cook 3-4 minutes, stirring occasionally, until onions are softened. Stir in mirin and 1 tablespoon Broth Concentrate; mix gently until well combined.
Meanwhile, cook noodles as directed on package. Rinse under running water; drain well. Divide noodles between two individual serving bowls.
Combine hot water and remaining Broth Concentrate; pour evenly over noodles. Top with warm beef mixture, radishes and green onions before serving.
Tips:
Substitute ground pork or turkey for the beef.
Mirin is a Japanese sweet cooking wine available in the Asian section of a well-stocked grocery store.
Udon noodles are also available in the refrigerated and frozen aisle at most Asian markets.
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Mizkan rice vinegars, cooking sauces and dipping sauces are made in the USA.
