||Preparation: Soak the seaweed in 6 cups of water overnight.
||For the sauce: In a small bowl, stir together the soy sauce, sake, and mirin. Refrigerate until ready to use.
||For the stock: The next day, season the beef with salt and pepper. Preheat a large skillet over HIGH heat and add the oil. Once it begins to smoke, add the beef and sear it on all sides until golden. Add the beef, scallions, carrots, garlic, ginger, bonito and stock to a large crock pot. Cook it on LOW, uncovered, for 4 hours, or until the stock has reduced by half. Drain the seaweed and reserve the water. Remove the beef from the pot and stir in the sauce and seaweed water. Discard seaweed. Season the stock with salt and pepper and strain, if desired. Keep it warm or cool and refrigerate until ready to use. Next, very thinly slice the beef. Cook the noodles as directed on the package. Drain.
||To serve: Place some of the cooked noodles in a large bowl and top with 2 cups of stock and some sliced beef. Garnish as desired.
||For Instant Pot: For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking. All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid. For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to. Braised meats become more flavorful if allowed to cool in their own juices overnight.