Food

Will make enough to save for later, unless you roll deep like that.

1. Ground Beef: 400g ~ 450g
2. Red Miso: Enough to be about at a 3:2 ratio with the meat
3. Rice Vinegar: 5 spoons
4. Soy Sauce: 2 spoons
5. Tsuyu: 1 spoons
6. Cooking Sake: 1 spoon
7. Mirin: 1 spoon
8. Garlic Rayu: 1 spoon
9. Black Pepper: A real good sprinkle

You will have enough vegetables for later, as well.

1. Frozen Sanuki-style Udon noodles: 1 pack for each person
2. Japanese cucumber: 1 whole sliced into sticks about 1cm thick, 3cm long
3. Green onion: 1 bunch thinly chopped
4. Egg: 1 for each person

1. Cook ground beef in pan until brown. Break into small pieces while cooking.
2. Mix beef, miso, and all other sauce ingredients in a container. Consistency should be thick, but runnier than the miso on its own. It should stick to the spoon somewhat, but not be difficult to remove.
3. Adjust to your liking by adding more or less of each ingredient. Some are replaceable or omittable, but the main liquids are rice vinegar then soy sauce. For example, tsuyu is a soup base of soy sauce with other umami-increasing ingredients so you could instead replace with soy sauce along with a bonito stock and a few dashes of sugar.
4. Slice the cucumber at an angle to get about 1cm thick slices. Cut those slices into thirds or fourths to create sticks about 3cm long.
5. Chop green onions thinly.
6. Drop udon noodles into boiling water. Cook until bouncy.
7. Take noodles immediately from boiling water and place into bowl. Do not rinse or excessively shake off water. It will help when mixing in the meat miso. Add a handful of cucumber, green onions, and a spoon or two of meat miso. Mix well and eat about 85 ~ 90% of the food.
8. Crack an egg into bowl and mix a moderate amount.
9. Add enough boiling noodle water into bowl to cook egg into small strands. Enjoy the soup. If you added too much water and it becomes bland, add more meat miso and vegetables to taste.