Niku Udon

Ingredients

• 4 cups beef stock or dashi
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon sake (optional)
• ½ teaspoon sugar
• ½ pound beef sirloin or rib-eye, thinly sliced
• ½ whole yellow onion, large
• 1 tablespoon sake or water
• 10 ounces fresh or frozen udon noodles
• 2 whole green onions (scallions)
• ¼ teaspoon shichimi togarashi (seven-spice blend) or chili flakes
• 1 teaspoon bonito flakes (katsuobushi), optional

Instructions

1. 1

   If using fresh beef, place it in the freezer for 15-20 minutes — this makes it much easier to slice thinly and uniformly. Slice against the grain into 1/8-inch-thick pieces about 2 inches long. Set aside on a plate.

2. 2

   Peel and cut the large yellow onion in half, then slice into 1/4-inch-thick half-moon slices. Trim and slice the green onions on a diagonal into 1-inch pieces, separating the white and light green parts from the darker green tops — set aside.

3. 3

   Pour 4 cups of beef stock into a medium-sized saucepan and bring to a gentle boil over medium-high heat. You should see large, lazy bubbles breaking the surface.

4. 4

   Reduce the heat to medium and add 3 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake (if using), and 0.5 teaspoon of sugar. Stir gently and simmer for 2 minutes until the flavors meld. The broth should smell deeply savory and sweet.

5. 5

   While the broth simmers, bring a large pot of water to a rolling boil over high heat. Add the 10 ounces of fresh or frozen udon noodles and cook according to package directions, stirring gently a few times so they don't stick together. They should be tender but still have a slight chew — typically 2-4 minutes for fresh noodles, 8-10 for frozen. Drain in a colander and rinse gently with cool water to stop the cooking.

6. 6

   While the noodles cook, bring the simmering broth to a gentle boil over medium heat. Add the onion slices and cook for 2 minutes until they just start to soften but still have a slight bite.

7. 7

   Scatter the beef slices into the boiling broth — they will cook very quickly due to their thinness. Use chopsticks to gently separate and stir them for about 30-60 seconds until they turn from red to light brown. The beef should be just cooked through and tender, not tough. Add the white and light green parts of the green onions and stir once.

8. 8

   Divide the warm drained udon noodles evenly between two deep serving bowls, arranging them in a nest. Carefully ladle the beef, onions, and broth over each portion — you want about 2 cups of broth per bowl and a generous amount of beef slices on top.

9. 9

   Top each bowl with the reserved darker green onion tops and a pinch of shichimi togarashi or chili flakes for heat. If using bonito flakes, sprinkle a small handful on top — they will dance and curl from the heat of the broth, adding visual appeal and a subtle smoky-fish flavor. Serve immediately with a spoon and chopsticks.

Tools you’ll need

• medium saucepan
• large pot
• colander
• chopsticks or tongs
• ladle
• two deep serving bowls
• cutting board
• sharp chef's knife

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