Niku Udon with Beef and Broth
Tender beef simmers in a rich soy-based broth, then ladled over chewy fresh udon noodles with a silky egg and green onion garnish. A warming Japanese comfort bowl ready in 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- ½ lb beef sirloin or ribeye, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 3 cups dashi stock or chicken broth
- 10 oz fresh udon noodles
- 2 whole eggs
- 2 whole green onions (scallions), chopped
- 1 tsp sugar
Instructions
- 1
If your beef is not already sliced, place it on a cutting board and slice it against the grain into pieces 1/8-inch thick, like slicing deli meat. This makes it tender when cooked.
- 2
Chop the green onions into 1/4-inch pieces by cutting straight across the stalk from the white root end to the green tip. Set aside.
- 3
Crack both eggs into a small bowl and whisk them with a fork until the yolks and whites are completely mixed and uniform in color, about 15 seconds.
- 4
Pour the 3 cups of dashi stock into a large pot and place it over medium-high heat until large bubbles break the surface, about 3 minutes.
- 5
Pour 3 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 teaspoon of sugar into the hot broth and stir with a wooden spoon until the sugar dissolves, about 30 seconds.
- 6
Add all the sliced beef to the simmering broth and use chopsticks or a wooden spoon to separate the pieces as they cook, stirring once every 10 seconds until no pink shows, about 2 minutes.
- 7
While the beef cooks, fill a separate medium pot with 6 cups of water and place it over medium-high heat until the water boils rapidly and steam rises visibly, about 5 minutes.
- 8
Place the 10 ounces of fresh udon noodles into the boiling water and stir immediately with a wooden spoon to prevent them from sticking together, breaking them apart if clumped.
- 9
Cook the noodles until they are soft but still slightly chewy when you bite one — taste one after 3 minutes and check for doneness. Total time is usually 3–5 minutes.
- 10
Drain the cooked noodles in a colander (strainer), shaking gently to remove excess water, about 10 seconds.
- 11
Divide the drained noodles between two large bowls, using tongs or chopsticks to distribute them evenly. Place the bowls side by side.
- 12
Slowly pour the whisked eggs into the simmering broth (keeping heat at medium) while stirring gently in a circular motion. The eggs will cook into soft ribbons in about 20 seconds.
- 13
Ladle the broth, beef, and egg ribbons equally into each bowl over the noodles, using a spoon to distribute the solids and pour the liquid until the noodles are mostly submerged.
- 14
Scatter the chopped green onions evenly over the surface of each bowl in a small mound in the center. Serve immediately.
Tools you’ll need
- large pot (4–5 quart capacity)
- medium pot (3 quart capacity)
- wooden spoon
- chopsticks or slotted spoon
- small bowl
- fork
- cutting board
- sharp chef's knife
- colander (strainer)
- two large bowls
- ladle
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