Beef Udon, also known as “niku udon” in Japanese cuisine, is a classic Japanese noodle soup that combines savory dashi broth, tender slices of beef, and thick udon noodles. This comforting dish is a flavorful blend of umami-rich broth and the subtle spiciness of togarashi red pepper.
With its simple and quick preparation, taking less than 10 minutes to make, and being a healthier and more flavorful alternative to instant versions, this Beef Udon recipe ensures to be a delightful and comforting meal.
How to make Beef Udon?
- Heat oil in a large frying pan and add sliced beef. Season with soy sauce and sweetener, cook until browned, then set aside.
- Combine dashi with Japanese sake, soy sauce, and salt. Bring to a simmer, adjusting the taste with salt as needed.
- Prepare noodles following package directions, typically boiling in hot water for 3-5 minutes.
- Place cooked noodles in a bowl, add udon noodle soup, and top with cooked beef, sliced green onions, togarashi and optional toppings.
For a quicker preparation of this recipe, add 1/2 tsp of hondashi to 2 cups of hot water to create instant dashi.
What ingredients do I need to make Beef Udon?
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Sweetener – use your preferred sweetener.
- Salt – sea salt preferred.
- Green Onion – finely chopped green onion scallions.
- Noodles – frozen Japanese udon noodles found in the freezer section at Asian grocery stores. Use Shirataki Noodles for low carb.
- Beef – use thinly sliced rib-eye or chuck beef found in many Asian or Japanese supermarkets.
What Noodles to Use
Udon noodles are the preferred choice for Beef Udon and can be easily found in the frozen section of Asian grocery stores. These noodles are known for their thicker and chewier texture in contrast to ramen noodles.
If you’re looking for a low-carb alternative, shirataki noodles are a worthy consideration.
What Kind of Beef to Use
For Beef Udon, thinly sliced ribeye or chuck beef, approximately 1/8 inch thick, similar to deli meat, is an excellent choice. Look for these cuts labeled for shabu shabu or sukiyaki at your local Asian grocery store.
Additional Toppings for Beef Udon
- Fish Cakes
- Shichimi Togarashi Red Pepper Blend
- Katsuobushi Bonito Flakes
These are some classic undo toppings that will add extra flavor.
How to store leftovers?
To store leftover, place it in an airtight container and refrigerate for up to 48 hours. When you’re ready to enjoy it again, simply reheat in the microwave.
Do you have any other Asian noodle recipes I can try?
Japanese Beef Udon
- Gather all the ingredients.
- Cut green onions into thin slices.
- Make 2 cups of Dashi and place on simmer.
- Add sweetener, Japanese sake, Soy Sauce into Dashi from step 2 and bring to boil. Once boiling, reduce back to simmer. Taste and if too light, adjust with salt.
- Add oil to fry pan and place on high heat. Once heated, add beef and cook until lightly seared. Do not move the beef when searing and should take 1 minute. After the first side is seared, reduce heat to medium, break apart the meat and cook for an additional 1 minute. After 1 minute, add Soy Sauce and sweetener, stir and continue cooking until meat is fully browned. Remove from heat and set aside.
- Prepare noodles per directions on packaging and noodles to serving bowl.
- Transfer cooked beef and 1 cup of broth into the serving bowl. Top with green onions and sprinkle Togarashi.
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