Five Spice Beef Noodle Bowl

Trim fat from chuck eye roll. Wrap roast with saran wrap and place in freezer for about 1.5 hours to firm up. Once firm, slice on a meat slicer as thin as possible. Reserve cold.

Cook udon noodles in boiling water until al dente. Drain, rinse with cold water, drain. Set aside.

Thinly angle cut green onions, including white ends. Set aside.

Heat sesame oil in kettle. Add sliced green onion, ginger, and garlic until onions are soft.

Mix water with beef base and add to kettle.

Mix in soy sauce, mirin, and five spice. Bring to a boil. Adjust seasonings with salt and pepper as needed. Reserve broth. Warm at a simmer until service.

At service, in bowl, add: 2 ounces baby spinach, 4 ounces cooked udon noodles, 4 ounces thinly sliced beef, 12 ounces hot broth. Garnish with 1 tablespoon chopped cilantro.