Beef udon
Ingredients:
600 ml water
2 tablespoons shirodashi
1 tablespoon cooking sake
1 tablespoon mirin
1 piece kombu
3 portions frozen udon
3 eggs
Spring onions, chopped into large pieces

1 tablespoon olive oil
1 onion, sliced
300 g sliced beef
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon cooking sake

Steps:
Combine water, shirodashi, cooking sake, mirin, kombu, large spring onion pieces, udon, and eggs in a pot. Simmer until udon is heated through and eggs are cooked. Remove kombu.
Heat olive oil in a pan. Sauté onion until soft.
Add sliced beef, sugar, soy sauce, and cooking sake. Cook until beef is tender.
Place udon and soup in bowls. Top with beef.

Tsukemono pickles
Ingredients:
1 cucumber, sliced
1 carrot, julienned
1/4 daikon, sliced
1 teaspoon salt

Steps:
Combine cucumber, carrot, and daikon in a bowl.
Sprinkle salt evenly over the vegetables and mix well.
Gently squeeze out excess moisture and serve immediately.