In a pot, mix together 4 cups of water, 2 tbsp soy sauce, 2 tbsp mirin, and 1.5 tsp Hondashi. Bring to a boil. Once boiling, turn off the heat.

Thinly slice the onion and green onions. Grate about 1/2 tsp of ginger.

Cut the beef into bite-sized pieces. If you can’t get thinly sliced beef, freeze steak for 30 minutes before slicing.

In a small container, mix together the soy sauce, sugar, mirin, and ginger to make the sauce.

Heat 1 tbsp of oil in a pan over medium-high heat. Add the beef and onion and stir-fry for 2 minutes until the beef is no longer pink. Pour in the sauce and cook for 2-3 minutes until the beef is cooked through. Turn off the heat.

Bring a pot of water to a boil and cook the udon noodles according to package instructions.

Ladle some hot water into serving bowls to warm them, then discard the water.

Divide the drained noodles into serving bowls. Gently add some broth over the noodles. Top with beef, fish cake (if using), soft-boiled egg, and green onions. Enjoy!