Grandma was an excellent housekeeper. She could cook, and she taught home economics. My brother and I would eat the apple red cabbage mother made with or without potatoes, hot or cold.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 12 ounces udon noodles
- 1 tablespoon peanut oil
- 1 pound beef, thinly sliced
- 6 tablespoons white sugar
- 6 tablespoons soy sauce
- 4 tablespoons sake
- 4 tablespoons dry white wine
- ½ teaspoon ground white pepper
- 1 small head napa cabbage, cut into 2-inch pieces
- 1 ½ cups chopped celery, 2-inch long pieces
- 16 shiitake mushrooms, sliced
- 6 scallions, cut diagonally into 1-inch pieces
Instructions
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Rinse with cool water to stop the cooking process and set aside.
- Heat a wok over medium-high heat and add oil. Sear beef slices in the pan until browned, about 3 minutes. Add sugar, soy sauce, sake, white wine, and white pepper. Add cabbage, celery, mushrooms, and scallions and cook 10 to 15 minutes more.
- Adjust seasoning if necessary with additional soy sauce, wine, sake, or sugar.
- If mirin is available, substitute it for the 4 tablespoons of white wine and 1 tablespoon sugar.
- Kikuna or shungika are edible chrysanthemum leaves that are traditionally used in sukiyaki and other Japanese soups and stews. I have substituted celery for 1 bunch of kikuna. Arugula is also a good substitution.
- Feel free to use glass noodles in place of the udon.
Nutrition Facts
| Calories | 595 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 1969 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |