Niku Udon (Beef Udon Soup)

Niku udon (肉うどん) is a comforting Japanese noodle soup featuring thick, chewy udon noodles served in a savory dashi-based broth, topped with tender slices of simmered beef and caramelized onions. In Japanese, niku (肉) simply means “meat,” most often referring to beef unless otherwise specified.

The beef is typically cooked in a mixture of soy sauce, mirin, and sugar, giving it a sweet-savory flavor that pairs perfectly with the light yet umami-rich broth.

The combination of hearty noodles, flavorful broth, and melt-in-your-mouth beef makes Niku Udon a dish that feels both nourishing and indulgent. It’s especially popular in the colder months but is enjoyed year-round in Japan for its simplicity and depth of flavor.

One of the most special things about eating udon in Japan is how accessible it is. Udon shops are everywhere, often small, unassuming, and family-run. These little hole-in-the-wall restaurants don’t rely on flashy décor or extensive menus; instead, they focus on doing one thing exceptionally well: serving the best bowl of udon you’ve ever had! Seriously!

You’ll often find these shops tucked away in train stations, side streets, or neighborhoods, packed with locals slurping their noodles at a counter. Each shop usually has its own specialty or secret broth recipe. In Japan, these humble shops embody the soul of Japanese cuisine: simple ingredients elevated through time, care, and tradition.

How to Make Dashi: Japanese Cooking Stock

There are three main ways to make dashi, each with its own advantages in terms of flavor, ease, and time. I ordered them from most complex to simplest:

1. Dashi from Scratch: Traditional dashi, made by simmering kombu (dried kelp) and katsuobushi (dried bonito flakes), is considered the best method. Soak the kombu in water, heat just below boiling, and add katsuobushi. This method is ideal for dishes with the purest flavor.
2. Dashi Packets: Dashi packets, resembling tea bags, contain dried kombu, katsuobushi, and sometimes shiitake mushrooms or dried sardines. Just simmer the packet in water for a few minutes for a quick and flavorful broth. Buy dashi packets here from one of my most recommended dashi brands, Kayanoya.
3. Instant Dashi (Hondashi): Instant dashi, often called hondashi, is a granulated or powdered form of dashi. Just a spoonful dissolved in hot water creates a quick and flavorful stock. This option is convenient and ideal for busy days. Buy hondashi here.

What is Udon?

Udon is a popular type of Japanese noodle made from wheat flour, water, and salt, resulting in a thick, chewy texture that’s perfect for soups and stir-fries. Udon noodles are a staple in Japanese cuisine, loved for their versatility and comforting qualities, making them a go-to ingredient in many Asian households.

In grocery stores, udon noodles can typically be found in the international or Asian foods aisle. Fresh udon is often found in the refrigerated section, sometimes near the tofu or other Japanese ingredients. Dried udon noodles, which can be stored for longer periods, may be found in the same aisle or in the dried noodle section. I do not recommend using dried udon noodles for this dish, however, as they have a different texture when cooked.

For more authentic options, Asian grocery stores like H Mart, Mitsuwa Marketplace, or local Japanese markets offer a wide variety of udon. Online retailers, such as Amazon and specialty Japanese ingredient sites, also provide a range of udon noodles for easy delivery.

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