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Yaki Udon with Sliced Beef Ribeye
This quick and satisfying meal is a sleeper hit in Chef Maiko's family— even her 1-year-old daughter can't get enough of it! And it's no surprise why. The springy udon noodles get tossed with delicious marinated beef ribeye and savory soy koji— a magical and all natural salt substitute— while green cabbage and shishito peppers add some crunchy goodness to the mix. It's a burst of umami flavor in every bite!
Nutritional facts
Protein
12g
Carbs
59g
Calories
500
Fat
24g
Ingredients
Sesame Oil, Soy Sauce, Carrots, Seasoned Rice Wine Vinegar, Garlic, Sugar, Onion, Light Soy Sauce, Jalapeno Peppers, Cabbage, Oyster Sauce, Rice Wine, Canola Oil, Rib-Eye Beef, Shishito Peppers
Reviews
4.4
Based on 589 reviews
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Ryan Rupe · 08/16/23
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About Maiko Kyogoku
Maiko Kyogoku grew up in New York in a restaurant-owning family, so food and hospitality is no stranger to her. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016. The restaurant, whose name in Japanese loosely translates to “home away from home,” is a love letter to her Japanese heritage and the Japanese home cooking of her childhood. Bessou has been critically acclaimed by the New York Times, Zagat and Tasting Table and featured in Best of Lists for New York Magazine Grub Street and Time Out.
Kyogoku is excited to now share some of her Japanese home cooking at home with you.
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