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Niku Udon

Name: Niku Udon
Prep time: PT15 minutes
Cook time: PT20 minutes
Total time: PT35 minutes
Yield: 2
Cuisine: Japan
Ingredients: 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.)

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.

準備時間15 minutes

烹飪時間20 minutes

總計時間35 minutes

份量2

難度Easy

2 個編輯· Feb 8

製作您的版本

🧂 食材

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.)

👨‍🍳 步驟

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

追蹤您的烹飪記錄

💡 專業提示

✓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.

✨ 創意點子

發揮創意，製作屬於您自己的食譜版本

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).