Niku Udon
Tender beef simmered in a savory dashi broth and served over chewy udon noodles with green onions and bonito flakes. A classic Japanese comfort bowl ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- 4 cups dashi stock
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- ½ teaspoon sugar
- ½ pound beef sirloin or ribeye, thinly sliced
- 10 ounces fresh or frozen udon noodles
- ½ medium onion, sliced
- 2 stalks green onions, chopped
- 1 tablespoon bonito flakes
Instructions
- 1
Slice beef thinly against the grain and set aside.
- 2
Slice onion and chop green onions separately.
- 3
Bring dashi stock to a boil in a large pot. Add soy sauce, mirin, sake, and sugar; stir until sugar dissolves.
- 4
Add sliced onion and simmer for 2 minutes until softened.
- 5
Add beef slices in a single layer. Simmer for 2-3 minutes until cooked through, then remove from heat.
- 6
In a separate pot of boiling water, cook udon noodles according to package directions. Drain well.
- 7
Divide cooked udon noodles between two bowls.
- 8
Pour hot broth with beef and onion over noodles.
- 9
Garnish with chopped green onions and bonito flakes. Serve immediately.
Tools you’ll need
- large pot (6-quart)
- separate pot for noodles
- sharp knife
- cutting board
- wooden spoon
- two serving bowls
- colander
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