How to Make Beef Udon (Niku Udon) (Recipe) 肉うどんの作り方 (レシピ)

Craving for a steamy bowl of hot noodle soup? This Beef Udon is absolutely heart-warming and is my go-to Japanese comfort dish. Tender sliced beef on top of chewy udon noodles in a savory broth. What’s not to love?

PRINT RECIPE ▶ https://www.justonecookbook.com/beef-...

INGREDIENTS

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
½ negi (long green onion) (use only the white part of negi; you can also use 2 green onions)
6-8 oz (170-227 g) thinly sliced beef (chuck or rib eye)
2 servings udon noodles (6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen/boiled udon noodles)

For Beef
1 Tbsp soy sauce
2 tsp sugar

For Soup
2 ½ cups (600 ml) dashi (Japanese soup stock) (I'll show you how to make quick dashi using a dashi packet in this recipe. You can purchase it ▶ https://amzn.to/3HssMDe.)
1 ½ Tbsp soy sauce
1 Tbsp mirin
1 tsp sugar
⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

For Toppings
3 sprigs mitsuba (Japanese parsley) (optional)
1 green onion/scallion
4 slices narutomaki (fish cakes) (optional)
shichimi togarashi (Japanese seven spice) (for a spicy kick)

INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.com/beef-...

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How to Make Beef Udon (Niku Udon) (Recipe) 肉うどんの作り方 (レシピ)