Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups dashi stock
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 2 tbsp brown sugar
  • 4 packs frozen udon noodles
  • 3 stalks green onions, thinly sliced
  • 1 sheet nori, shredded
  • 1 tbsp toasted sesame oil

Instructions:

  1. Sear the beef cubes in a skillet over medium-high heat until a mahogany-colored crust forms. Transfer the browned beef to the slow cooker.
  2. Add the sliced onions, garlic, ginger, dashi, soy sauce, mirin, and brown sugar to the slow cooker and stir gently to combine.
  3. Cover and cook on Low for 8 hours or High for 4 hours, until the beef pulls apart effortlessly with a fork.
  4. Approximately 10 minutes before serving, boil a separate pot of water and cook the frozen udon noodles according to package instructions (usually 2-3 minutes).
  5. Divide noodles into bowls, ladle the beef and broth over the top, and garnish with sliced green onions, shredded nori, and a drizzle of toasted sesame oil.