Recipe by Chef Kaku (Wasan Brooklyn)
Slice onion, carrot, mushrooms, scallions, and napa cabbage leaves. Dice tofu into small cubes.
Heat the pan with beef fat over medium heat.
Cook onions and scallions for about 2 minutes.
Pour red wine, mirin, soy sauce, and sugar into the pan. Mix well.
Add tofu, napa cabbage, and mushrooms. Cook until boil.
Once boiled, add beef and udon. Cook for about 1 minute or until udon noodles are soft.
Serve hot and enjoy!