Slow-Cooker Ginger Beef Udon Noodle Bowl

In a slow cooker, stir together the stock, soy sauce, mirin, onion, brown sugar and ginger until the sugar dissolves.

Season the roast generously all over with salt and pepper. In a large, heavy fry pan over medium-high to high heat, warm the oil. Add the roast and sear, turning as needed, until browned on all sides, about 10 minutes.

Transfer the roast to the slow cooker, nestling it in the onion mixture. Cover and cook on the low setting for 4 hours.

Transfer the roast to a cutting board and let stand for a couple of minutes, then snip and remove the strings and slice the beef against the grain into slices about 1/4 inch (6 mm) thick, discarding any large bits of fat.

Stir the mushrooms and half of the green onions into the cooking liquid. Return the beef slices to the slow cooker, re-cover and cook on low for 3 to 4 hours. The beef should be very tender.

Just before the beef is ready, bring a large pot three-fourths full of salted water to a boil. Add the udon and boil until tender, according to package directions. Drain, rinse under cold running water and divide evenly among 8 bowls.

Using a slotted spatula, divide the beef and mushrooms evenly among the bowls. Strain the cooking liquid through a fine-mesh sieve into a bowl, then divide any captured solids among the bowls. Let the cooking liquid stand for a few minutes, then use a large spoon to skim the fat from the surface. Taste the cooking liquid and adjust the seasoning with salt and pepper if needed. If the liquid has cooled, transfer to a small saucepan and reheat on the stove until hot.

Divide the hot cooking liquid evenly among the noodle bowls. Sprinkle with the remaining green onions and the shichimi togarashi and serve. Serves 8.

Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)