If you love beef and udon noddles, Beef Udon (Niku Udon) is the dish for you. The sweetness of the beef topping goes well with the plain udon noodle soup. It is a simple but filling noodle soup with plenty of sliced beef.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 1 serving udon noodles (note 1)
- 2 tbsp shallots/scallions finely chopped
- 130g / 4.6oz thinly sliced beef (note 2)
- 1 tbsp ginger finely julienned
- 1 tbsp dashi stock
- 1 tbsp soy sauce
- 1 tsp cooking sake
- 1 tbsp mirin
- 1 tsp sugar
- 300ml / 10oz dashi stock
- 1 tbsp light soy sauce (or normal soy sauce)
- 2 tsp mirin
- A pinch of salt
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Boil udon noodles per the instructions to al-dente. Rinse them in running cold water until the noddles cool down completely, then drain (note 3).
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Add all the Broth ingredients in a saucepan and bring it to a boil.
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Put all the Beef Toppings ingredients, except beef, into a skillet and bring it to a boil over medium heat.
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Add beef to the skillet, untangling each slice of the beef. Cook until a small amount of liquid is left at the bottom of the skillet - see the photo in the section, HOW TO MAKE BEEF UDON (NIKU UDON) in the post.
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Turn the heat off and leave until required.
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Bring water in a saucepan to a boil and blanch the udon noodles to warm them up. Drain well and transfer to a serving bowl.
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Pour the hot broth over the noodles. Untangle the noodles in the broth if required.
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Transfer the beef (note 4) on top of the noodles and scatter the chopped shallots/scallions over the beef. Serve immediately.
1. Any types of udon noddles are OK. If you have time, make them from scratch per my recipe Home-made Udon Noodles.
Alternatively, buy a packet of dried udon noodles or precooked fresh udon noodles. They are available at supermarkets and Japanese/Asian grocery stores.
2. I bought a packet of frozen sliced beef from the Asian grocery store. It came in a very large slice so I halved it.
Otherwise, get a rib eye, sirloin or top side steak and very thinly slice it.
3. If you are using precooked noodles, no need to boil.
4. If the beef gets cold, reheat it. Discard the small amount of liquid left in the skillet.
5. It is important that the noodles, the broth and the toppings are all hot when putting together. See the section, HOW TO MAKE BEEF UDON in the post, which talks about how I utilise 3 cooktop burners to keep them hot.
6. Nutrition per serving. I assumed half of the flavouring sauce for the beef is discarded. It also assumed the entire broth is consumed but it's unlikely. You can cut back a significant amount of sodium by not drinking the broth too much.
serving67g calories: 557kcal fat: 25g (38%) saturated fat: 9.7g (49%) trans fat: 0.0g polyunsaturated fat: 1.5g monounsaturated fat: 10g cholesterol: 89mg (30%) sodium: 2009mg (84%) potassium: 1081mg (31%) carbohydrates: 39g (13%) dietary fibre: 1.7g (7%) sugar: 11g protein: 38g vitamin a: 2% vitamin c: 4.3% calcium: 3.6% iron: 23%