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Niku Udon (Japanese Beef Udon) in a large bowl with thinly sliced scallions and two fish cakes.
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Niku Udon (Japanese Beef Udon)

A recipe for Niku Udon (Japanese Beef Udon)! Thick, chewy noodles are served in a hot broth with thinly sliced beef and scallions.
Course Soup
Cuisine Japanese
Keyword asia, asian, beef, dashi, Japan, Japanese, meat, noodle, soup, udon
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time: 45 minutes
Total Time 1 hour 30 minutes
Servings 2 Servings

Ingredients

Broth:

  • 5 cups (1.2 liters) water
  • 1 piece (6 inches/15 centimeters) kombu
  • 1.4 ounces (40 grams) katsuobushi dried shaved bonito
  • 1/4 cup (60 milliliters) usukuchi soy sauce
  • 2 tablespoons (30 milliliters) mirin
  • 1/4 teaspoon salt

For Serving:

  • 8 ounces (227 grams) ribeye or sirloin beef sliced against the grain as thinly as possible and cut into 2 inch (5 centimeter) pieces
  • 2 tablespoons (30 milliliters) sake
  • 2 tablespoons (30 milliliters) soy sauce
  • 2 tablespoons (30 milliliters) mirin
  • 2 teaspoons granulated sugar
  • 1/2 inch (1.25 centimeter) piece fresh ginger peeled and grated
  • 2 bricks (8.8 ounces/250 grams each) frozen udon
  • Shichimi togarashi optional
  • 1 scallion or negi green parts, thinly sliced
  • 4-6 thin slices Narutomaki white fish cakes with pink/red spiral

Instructions

To make the broth:

  • In a large pot, combine the 5 cups water and kombu. Allow to sit for 30 minutes.
  • After 30 minutes, bring to a boil over medium heat.
  • Remove the kombu pieces and add 2 tablespoons (30 milliliters) cold water. Stir in the bonito flakes until just combined.
  • Once boiling again, reduce to low heat and simmer for 5 minutes. Skim off any foam that develops on the surface.
  • Remove from heat and allow to sit for 15 minutes.
  • Pour through a fine mesh strainer or cheesecloth into a large bowl. DO NOT squeeze the excess liquid from the bonito before discarding.
  • Return strained dashi (water cooked with kombu and bonito) to cleaned large pot over high heat. Stir in the usukuchi soy sauce, mirin, and salt.
  • Once boiling, reduce heat to low until ready to serve.

To assemble the Niku Udon:

  • In a large bowl, coat the beef slices thoroughly with the sake, soy sauce, mirin, sugar, and grated ginger. Set aside for 10 minutes.
  • Place a large skillet over medium heat. Do not add oil.
  • Once heated, add the beef with the marinade, spreading out to cover the entire base of pan. Cook, stirring often, until much of marinade has evaporated and meat is browned and tender, about 5-10 minutes, depending on the thickness of the slices.
  • In another pot, bring water to a boil over high heat. Add frozen udon and cook until just tender.
  • Drain and divide the udon among 2 large soup bowls.
  • Top each bowl with the cooked beef, then add the hot broth.
  • Serve immediately with a sprinkling of Shichimi Togarashi, sliced scallions, and 2 Narutomaki each.