Spicy Roast Beef Udon

 

Song:  Blue Cafe

Group:  The Style Council

Yesterday...

as I still had about a pound of beef in the fridge...

I decided that I would have some roast beef udon to finish it up.

I generally eat roast beef in these seven basic ways:

Roast Beef and Rice

Roast Beef Sandwiches

Roast Beef Udon

Roast Beef Ramen

Roast Beef Yakisoba

Roast Beef Pad Thai

Roast Beef Tataki

The beauty of roast beef is that many tens of pounds (or kilos) of it may be purchased

at once and kept frozen until just a couple of days before you wish to cook some

(just defrost in the fridge for a couple of days first).

I usually cook over four pounds of roasts (2 kilos) at a time.

I then keep the leftover cooked roast beef in the fridge for followup dishes.

It then becomes a very easy matter of slicing up whatever amount you wish to eat...

just before you cook your next dish.

The refrigerated beef is also very easy to slice thinly...

much more so than when freshly cooked.

One of my favorite noodle dishes is Udon.

I eat three packets (servings) at a time...

and it just fits perfectly into my large Pho bowl once finished.

These udon packs may just be kept in the pantry as they do not require refrigeration.

And so...

you may stock up on dozens of them for convenient usage over many months.

I took the remainder of the refrigerated roast beef and sliced it up for use in the Udon.

As you are slicing the beef...

just boil the prescribed amount of water in the meantime

(in my case...3.75 cups of water).

As the water is still cool when I add the beef...

I just wait for the water to actually boil before adding the noodles and flavor packets.

The noodles are already cooked...

and so...

it takes but a few minutes to thoroughly heat up...

and the dish is ready.

Since I had added more beef than usual...

I ended up having to eat the top mound of beef and noodles before adding my favored spices

to the udon (Otherwise, I could not stir them in).

I had eaten down some of the beef udon so I could add the additional spices.

I added more than double the amount shown (initially one spoonful).

I first stirred in this amount of spices and then tasted the udon...

and then added another 1.5 spoonfuls.

This sort of spice is a favorite to use on various noodle dishes in Japan.

Unlike in Korea...

Japanese dishes are usually delicately flavored (not heavily spiced).

But...

as some love more spice added to their dishes...

these ground chili peppers are a favorite way to do so

(This particular spice is easily available at Asian markets...or online).

This table spice jar is easily and inexpensively gotten on Amazon.

It has two great advantages over many other spice containers:

It comes with a serving spoon built into the top.

It hermetically seals to keep out moisture.

As you can see...

almost all of the previous snow had melted.

---------------

I am thinking of actually recording the classical guitar portion 

of my cover song...tonight.

If so...

my next article will include pictures of the recording session from the loft

(I use my camera on a tripod with time delayed shutter self activation).

It is the only way to capture myself doing things...

as Bandi cannot operate the camera...

no matter how many times I have tried to train her to do so  :)