Tomato Beef Udon
Homemade Shrimp Balls

Savor the rich comfort of a thick tomato soup paired with chewy udon noodles, pan-fried sweet and savory beef, and bouncy, pure meat homemade shrimp balls.

Ingredients

• 1 kg shrimp meat
• 2 egg whites
• 8 g salt
• 2 g white pepper powder
• 30 g starch
• 60 g ice scallion-ginger water
• 250 g sliced fatty beef
• 3 tbsp teriyaki sauce
• 2-3 tomatoes
• 2 cloves garlic
• 3 tbsp tomato paste
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 2 servings udon noodles
• 1 bunch bok choy or green vegetables
• 1 soft-boiled egg
• 2 tbsp cooking oil

Instructions

1. 1Chop the shrimp meat

   

   Place the shrimp meat on a wooden cutting board and use a cleaver to chop portions into small pieces of varying sizes to create a rich and distinct texture.

   Tip: Varying the chop size helps achieve the ideal bouncy mouthfeel for the shrimp paste.
2. 2Mix the shrimp paste ingredients

   

   Transfer the chopped and pounded shrimp meat into a metal mixing bowl, then add the egg whites, salt, white pepper powder, starch, and ice scallion-ginger water.

   Tip: Using ice-cold scallion-ginger water keeps the shrimp meat firm and enhances elasticity during mixing.
3. 3Mix the shrimp paste

   

   Transfer the chopped shrimp meat into the stainless steel bowl of a stand mixer. Add two egg whites, 8g salt, 2g white pepper powder, 30g starch, and 60g ice scallion-ginger water. Mix and beat the mixture at speed 3 for about 5 minutes until it becomes sticky, emulsified, and forms a thick paste.

   Tip: Using a stand mixer helps ensure the shrimp paste achieves a uniform, bouncy texture without wearing out your arms.
4. 4Cook the shrimp balls

   

   Bring a pot of water to a warm simmer. Carefully drop spoonfuls of the prepared shrimp paste into the water to form large balls. Blanch them in the hot water until they firm up and are cooked completely through, then remove and set them aside for the noodle soup.

   Tip: Keep the water at a gentle simmer rather than a rapid boil so the shrimp balls maintain their shape while cooking.
5. 5Pan-fry the fatty beef

   

   Heat a small amount of oil in a skillet or pan over medium-high heat. Add the sliced fatty beef and pan-fry it gently with tongs. Cook just until the meat starts to change color, keeping it tender.

   Tip: Avoid overcooking the thinly sliced beef at this stage, as it will continue to cook briefly once the sauce is added.
6. 6Simmer fatty beef with teriyaki sauce

   

   Pour teriyaki sauce over the pan-fried sliced fatty beef once its color changes, and allow it to simmer until the sauce thickens and reduces nicely.

   Tip: Simmer on medium heat so the beef absorbs the rich sweet-savory flavor without becoming tough.
7. 7Sauté garlic and tomatoes

   

   Heat oil in a pot and add minced garlic and diced tomatoes, stirring and sautéing until fragrant and the tomatoes begin to break down.

   Tip: Sautéing the tomatoes well releases their natural juices to form a rich, flavorful soup base.
8. 8Build the tomato soup base

   

   Pour a combination sauce made of 3 tablespoons tomato paste, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon sugar into the pot along with clean water to create a robust soup base.

   Tip: Mix the bowl sauce thoroughly before pouring to ensure even seasoning distribution across the broth.
9. 9Assemble the noodle soup

   

   Add udon noodles, green vegetables, blanched shrimp paste balls, and cooked fatty beef into the boiling tomato soup and bring everything back to a boil.

   Tip: Add the pre-cooked components near the end just to heat through so they retain their ideal texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions