Last Call Steak & Yaki Udon

A yaki udon bowl in front of a glass and a bottle of Apothic Red


Roasted scallions

  • 1 bunch green scallions
  • 2 tbsp vegetable oil
  • Salt and ground black pepper to taste


  • ½ sup sugar
  • ⅔ cup soy sauce
  • 2 tbsp sake
  • 1 thumb ginger (grated)
  • 2 cloves garlic (crushed)
  • 2 tbsp sesame seeds (toasted)
  • 2 tbsp canola oil
  • 2 pieces green onion (rough chopped)

Yaki udon

  • ½ large onion (sliced)
  • 2-3 cabbage leaves (rough chopped)
  • 1 carrot (julienned)
  • 6 oz Flat iron steak (or any cut of beef)
  • Udon noodles (1 package)
  • 1 tbsp vegetable oil
  • ½ cup water
  • 2 tbsp soy sauce
  • 1 tbsp sake
  • 1 tsp sugar
  • Kosher salt and ground black pepper to taste
  • Bonito flakes (optional as garnish)


Roasted green scallions prep:

  1. Preheat the oven to 400F.
  2. Wash each scallion thoroughly to remove any surface dirt.
  3. Lightly coat the scallions with oil and season with salt and black pepper to taste.
  4. Roast the whole stalks on a lined sheet pan in the oven for 5-7 minutes (check on them after 3 minutes and adjust cooking time accordingly. Do not let them burn).
  5. Alternatively, you can sear these in an oiled pan on high heat until they start to char along the green ends.
  6. Once they’ve achieved the desired char, remove them from the heat, and give them a quick chop to your desired shape.

Steak prep:

  1. Peel the ginger, then grate it into a small bowl and set aside.
  2. Peel two pieces of garlic and crush them using the side of your knife.
  3. Chop two green onions into thin slices.
  4. Toast your sesame seeds by placing them dry into a hot pan and tossing for a few minutes until they’re warm and fragrant. Remove the seeds from the pan once it starts to colour but be careful not to let them burn.
  5. Combine the sugar, sake, soy sauce, ginger, garlic, sesame seeds, oil, and green onion together and mix well.
  6. Place the marinade mixture into a ziplock bag with the beef, and marinate for 2 hours (maximum) at room temperature.
  7. When you’re ready to cook, start by preheating the oven to 400F
  8. In a hot pan, add enough oil to coat the pan, and place your steak onto the pan.
  9. Sear each side for 4 minutes, and finish it in the oven until the internal temperature of the steak reaches 130-135°F
  10. Remove it from the oven and let it rest for 15 minutes before you cut into the steak.

Udon prep:

  1. Follow the package instructions for cooking the udon noodles. Strain the noodles and set aside.
  2. Peel and julienne your carrot by cutting it into thin strips.
  3. Prepare your cabbage by tossing out the outer leaves. Peel off a few leaves and give them a rough dice so they’re bite sized.
  4. Peel the onion and slice them thinly.
  5. Preheat a large frying pan over medium heat. When the pan is hot, add the oil and spread it around evenly. Add the onion slices and julienned carrots into the pan, and stir-fry them until tender. Then, add the cabbage and continue to stir fry all the vegetables together until they’re coated in oil.
  6. Cover the pan with a lid and reduce the stove’s heat to low. Let the vegetables steam for 3 minutes, or until they become slightly wilted.
  7. Add the udon noodles to the pan and stir to fully combine all the ingredients together.
  8. In a small bowl, combine the soy sauce, sake, sugar and the water together, then add this mixture to the pan and toss to coat all the ingredients. Add more if needed, or the entire mixture if you’d like more sauce.
  9. Mix it all together and adjust the seasoning, adding more ground black pepper and salt, to your liking.

Finish & Serve

  1. After it’s rested, slice your steak into evenly thick pieces.
  2. Twirl a good portion of the udon onto a plate, making sure a healthy portion of the vegetables end up on the plate as well, and lay your steak slices on top of the noodle bed. Garnish with the roasted scallions, some bonito flakes, and a glass of Apothic Red for an unforgettable meal.

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