Niku Udon (Beef Udon)
A deeply comforting bowl of thick, chewy udon noodles in a hot dashi broth, crowned with tender, thinly sliced beef simmered in a sweet soy glaze. The savory juices of the beef beautifully meld into the soup.
Ingredients
- 2 portions Udon noodles frozen preferred
- 1/2 lb Thinly sliced beef chuck or ribeye
- 1/2 Onion sliced
- 1 tbsp Vegetable oil
- 2 tbsp Soy sauce for beef
- 2 tbsp Mirin for beef
- 1 tbsp Sugar for beef
- 3 cups Dashi stock
- 2 tbsp Light soy sauce Usukuchi
- 1 Green onion
Instructions
- Simmer the Beef: Heat the vegetable oil in a skillet over medium heat. Sauté the sliced onions until soft. Add the sliced beef and cook until just browned. Pour in 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar. Simmer for 3 minutes until the liquid reduces into a shiny, sweet-savory glaze. Set aside.
- Prepare the Broth (Tsuyu): In a separate medium pot, combine the dashi stock and light soy sauce. Bring it to a gentle simmer over medium heat. Keep it piping hot.
- Cook the Udon: Boil the udon noodles in a pot of water according to the package instructions (frozen udon usually takes 1-2 minutes). Drain the noodles thoroughly.
- Assemble the Bowls: Divide the hot, drained udon noodles evenly into two large, deep serving bowls. Pour the hot, clear dashi broth gently over the noodles.
- Finish and Serve: Generously spoon the sweet, simmered beef and onions directly on top of the noodles in each bowl. Let the beef juices seep into the clear broth. Garnish heavily with chopped green onions and serve immediately.
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