Editor’s note: Due to an error by The New York Times News Syndicate, this recipe was left off of the Weeknight Dishes feature on Page 10C of the Wednesday, Oct. 2, Life & Culture section.

Niku Udon (Japanese Beef Noodle Soup)

Whether served on top of a bowl of rice or with chewy udon noodles, thinly shaved beef cooked with onions in a sweet-savory dashi broth is classic, warming Japanese comfort food that can be made in minutes once your pantry is stocked with a few simple Japanese staples. — J. Kenji Lopez-Alt

Yield: 4 servings. Total time: 30 minutes.

INGREDIENTS

For the dashi (see tips):

20 grams / about 2 (4-inch) squares kombu

20 grams / about 2 cups loosely packed katsuobushi (dried bonito flakes)

For the beef:

1 pound thinly shaved beef (see tips)

1 small yellow onion, thinly sliced

1 bunch scallions, white parts cut into 2-inch segments and halved lengthwise, light green parts thinly sliced at a sharp angle

1 tablespoon granulated sugar

1/4 cup sake

2 tablespoons soy sauce

2 tablespoons mirin

For serving:

2 tablespoons soy sauce, plus more as needed

3 tablespoons mirin, plus more as needed

1 pound fresh or frozen udon noodles

Shichimi or nanami togarashi, or your favorite chile powder (optional)

DIRECTIONS

1, Make the dashi: Combine 2 quarts cold water and the kombu in a medium saucepan, and place over medium heat. As soon as the water boils, remove from heat and add the katsuobushi, pushing it gently into the water to submerge (don’t stir vigorously). Steep for 5 to 10 minutes. Strain and discard the kombu and katsuobushi (or reserve to make another batch of weaker dashi) and return the dashi to the saucepan. Keep warm, but don’t let it boil.

2. Cook the beef: Combine the shaved beef, onion, scallion whites, sugar, sake, soy sauce, mirin and 1 cup of the finished dashi in a large skillet or sauté pan. Bring to a simmer over high heat, stirring. Continue cooking over high heat, stirring frequently, until the beef and onions are tender and the mixture is still moist but not soupy, 10 to 15 minutes.

3. As beef cooks, bring a pot of unsalted water to a boil — udon noodles are typically made with plenty of salt in the dough — and cook the udon noodles according to package directions.

4. To serve, add the soy sauce and mirin to the reserved dashi and stir. Taste and adjust seasoning to taste with more soy sauce or mirin. (The broth should have a balanced savory-sweet flavor.)

5. Divide the cooked noodles across 4 large serving bowls. Ladle the broth on top of the noodles. Divide the beef and onion mixture evenly across the noodles, including any liquid in the pan. Top each bowl with sliced scallion greens. (You may have extra.) Serve immediately with shichimi togarashi to taste.

Tips: You can use instant dashi powder, such as Hondashi, in place of homemade dashi. Katsuobushi, kombu and shichimi togarashi can be found at any Japanese supermarket or many well-stocked Western supermarkets, or ordered online. You can find thinly shaved beef intended for shabu-shabu, sukiyaki or other hot pots at most Asian supermarkets. Alternatively, if you have a source for high-quality shaved beef for cheesesteaks, you can use that. If you can’t find shaved beef, you can use regular ground beef (any fat percentage will do) to achieve different but delicious results. If you prefer, you can turn this recipe into gyudon (Japanese beef and rice bowls): Omit the noodles and broth (making only enough dashi to cook the beef) and serve the cooked beef mixture on top of bowls of steamed white rice. Garnish with beni shoga (pickled red ginger) and a poached or fried egg.