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Niku Udon
Japanese Beef Udon
A comforting and hearty Japanese noodle soup featuring chewy udon noodles bathed in a savory dashi broth, topped with tender, thinly sliced beef simmered in a sweet and savory soy-mirin glaze. Perfect for a satisfying meal.
🧂 Ingredienser
- 2 portions (fresh or frozen recommended for best texture) Udon noodles(Fresh or frozen udon noodles are preferred for their chewy texture. If using dried, cook according to package directions.)
- 200 g Thinly sliced beef(Sukiyaki-cut beef, thinly sliced ribeye, or sirloin are ideal. If frozen, thaw slightly for easier slicing.)
- 800 ml Dashi stock(Can be made from dashi powder or instant dashi granules dissolved in hot water, or use homemade dashi.)
- 4 tbsp Soy sauce(Use Japanese soy sauce for authentic flavor.)
- 4 tbsp Mirin(Sweet Japanese rice wine. If unavailable, substitute with sake and a pinch of sugar.)
- 1 tbsp Sugar(Optional, to enhance the sweetness of the beef glaze.)
- 2 stalks Green onions(Thinly sliced on the bias for garnish.)
- to taste Shichimi Togarashi(Japanese seven-spice blend, for serving. Optional.)
👨🍳 Fremgangsmåte
- 1
Prepare the broth: In a medium saucepan, combine the dashi stock, soy sauce, and mirin. If using, add the optional tablespoon of sugar. Stir to combine.
⏱️ 5 minutes - 2
Simmer the beef: Bring the broth to a gentle simmer over medium heat. Add the thinly sliced beef to the simmering broth, separating the slices as you add them. Cook for 3-5 minutes, or until the beef is just cooked through and no longer pink. Skim off any impurities that rise to the surface. The broth should become slightly richer and the beef tender.
⏱️ 5-7 minutes - 3
Cook the udon noodles: While the beef simmers, cook the udon noodles according to package instructions. Typically, fresh or frozen udon only requires a few minutes of boiling. Drain the noodles thoroughly.
⏱️ 3-5 minutes - 4
Assemble the bowls: Divide the cooked udon noodles between two large serving bowls. Ladle the hot dashi broth over the noodles, ensuring each bowl gets a generous amount of broth.
⏱️ 2 minutes - 5
Top and serve: Arrange the simmered beef slices over the noodles and broth. Garnish generously with the thinly sliced green onions. Sprinkle with Shichimi Togarashi, if desired, for a touch of spice.
⏱️ 1 minute
💡 Profesjonelle tips
- ✓For the best flavor, ensure the beef is cooked until it's tender and coated in the sweet-savory glaze created by the soy sauce and mirin.
- ✓Chewy udon noodles are essential for authentic Niku Udon. Fresh or frozen varieties offer the best texture.
- ✓This dish is wonderfully warming and satisfying, making it ideal for cooler weather or a hearty lunch/dinner.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- For a spicy kick, add a pinch of chili flakes or a swirl of chili oil to the broth.
- Add other toppings like a soft-boiled egg (onsen tamago), narutomaki (fish cake), or tempura flakes (tenkasu).
- Experiment with different cuts of beef for varying textures.
- Curry Udon: Add Japanese curry roux to the dashi broth.
- Tanuki Udon: Top with tenkasu (tempura bits) and aburaage (fried tofu).