Niku Udon肉烏冬
A classic Japanese comfort food featuring thick, chewy udon noodles in a savory dashi broth, topped with thinly sliced beef simmered in a sweet and savory sauce. Garnished with fresh green onions.
01Ingredients
- Udon noodles (fresh or frozen): 400g
- Thinly sliced beef (sukiyaki or shabu-shabu cut): 200g
- Dashi stock: 600ml
- Soy sauce: 4 tbsp
- Mirin: 3 tbsp
- Sake (cooking sake): 2 tbsp
- Sugar: 1 tbsp
- Green onions: 2 stalks, chopped
- Shichimi Togarashi (Japanese seven-spice blend): optional, to taste
Nutrition (per serving)612kcal
- Protein28.5g
- Carbs78g
- Fat12.5g
Fiber 2.1 gSodium 1248 mg
02Steps
- Cook the Udon noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking, then set aside.
- In a medium pot or large skillet, combine Dashi stock, Soy sauce, Mirin, Sake, and Sugar. Bring the mixture to a simmer over medium heat.
- Add the Thinly sliced beef to the simmering sauce. Cook for 2-3 minutes, stirring occasionally, until the beef is fully cooked and tender. Do not overcook.
- Briefly warm the cooked Udon noodles in hot water or broth. Divide the warm Udon noodles into serving bowls.
- Ladle the beef and sauce over the Udon noodles. Pour enough of the broth from the pot to cover the noodles. Garnish with chopped Green onions and optionally Shichimi Togarashi before serving immediately.
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