Description
Niku udon is a comforting Japanese noodle soup made with thick, chewy udon noodles in a savory dashi-based broth topped with thinly sliced sweet-and-savory simmered beef and onions.
Ingredients
Units
Scale
For the Broth (choose one):
Traditional Broth:
Quick Broth:
- 2 1/2 cups water
- 1/3 cup mentsuyu
Niku (Beef Topping):
- 1/2 lb beef, thinly sliced
- 1/4 yellow onion, thinly sliced
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
Noodles & Optional Toppings:
- 2 servings fresh or frozen udon noodles, cooked
- 1 green onion, thinly sliced
- Shichimi togarashi (for spice)
- 1 slice kamaboko (fish cake)
- Onsen egg, poached egg, or boiled egg
Instructions
- For the traditional broth version: Combine dashi, soy sauce, mirin, and sugar in a small pot. Bring to a gentle simmer. For the quick broth version: Combine water and mentsuyu in a pot and bring to a gentle simmer.
- In a skillet over medium heat, heat a little cooking oil in a pan and sauté the onions for 2 minutes until softened.
- To the same skillet, add the beef, soy sauce, mirin, and sugar, and cook until the beef is just done.
- Prepare udon according to package instructions. Drain well.
- Place noodles into a serving bowl. Pour hot broth over the top.
- Add the beef and onion mixture. Garnish with green onions, kamaboko, egg, and a sprinkle of shichimi togarashi if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2