Sukiyaki Udon
Tender beef, silky noodles, and fresh vegetables simmer in a sweet-savory broth inspired by hot-pot cooking. Ready in under 40 minutes with pantry staples and minimal active time.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- ½ lb beef sirloin or ribeye, thinly sliced
- 10 oz fresh udon noodles
- 3 cups dashi stock or beef broth
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin or honey
- 3 cups napa cabbage
- 3 whole green onions
- 4 oz shiitake mushrooms or button mushrooms
Instructions
- 1
Pat the beef slices dry with paper towels, then arrange them in a single layer on a small plate — this prevents them from sticking together and helps them cook evenly.
- 2
Slice each mushroom cap stem-side down on the cutting board and cut straight down through the cap into thin slices, about 1/8-inch thick, like slicing bread.
- 3
Chop the napa cabbage crosswise into 1-inch-wide pieces, from the leafy part down to the white stem.
- 4
Trim the roots and dark green tops from the green onions, then cut the white and light-green parts crosswise into 2-inch lengths.
- 5
Pour the dashi stock, soy sauce, sugar, and mirin into a large pot and stir them together with a wooden spoon until the sugar dissolves completely.
- 6
Set the pot over medium-high heat and bring the mixture to a boil — you'll see large bubbles breaking rapidly across the surface, about 5 minutes.
- 7
Once boiling, add the napa cabbage pieces and mushroom slices, then lower the heat to medium and simmer for 3 minutes until the cabbage softens slightly.
- 8
Add the udon noodles to the pot and stir gently to separate them, then simmer for 2 minutes until heated through.
- 9
Turn off the heat, then scatter the beef slices over the top of the noodles and vegetables — the residual heat will cook them through in about 1 minute as the color changes from red to brown.
- 10
Scatter the green onion pieces over the surface, then ladle the broth, noodles, vegetables, and beef into two bowls, dividing everything evenly.
Tools you’ll need
- large pot with lid (5-quart or larger)
- wooden spoon or chopsticks for stirring
- paper towels
- cutting board
- sharp knife
- two large serving bowls
- ladle
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