This is a recipe for rich and meaty, Japanese Beef Udon (肉うどん).
You Can Use Udon For Many Dishes
From cold to hot
Udon is very versatile ingredient and can be used for a lot of different recipes and cooked in different ways.
From cold udon to hot udon, there are many possible ways to use it.
Example usage of Udon
- Kake Udon (かけうどん): In a hot dashi broth
- Zaru Udon (ざるうどん): Served cold with a cold dashi dipping sauce
- Bukkake Udon (ぶっかけうどん): Served hot or cold in a thicker, stronger dashi broth
- Kamaage Udon (釜揚げうどん): Served hot with a hot dashi dipping sauce
- Yaki Udon (焼うどん): Hot udon stir fried with vegetables and meat.
What is beef udon (肉うどん)?
As the name suggests, beef udon is udon with beef right? Even though the direct translation of 肉うどん is “meat udon”
Beef is usually opted for but you can use pork instead if preferred.
I personally think beef makes the best depth of flavour for this dish.
In Japan, end pieces of meat are usually used so you can use any cut of beef or pork, customize it to suit your tastes! We suggest using cuts that have a bit of fat on them, this will dissolve and make the broth even tastier!
The taste is a bit sweet but not over the top. I hope you enjoy this recipe!
Frequently Asked Questions
What is the difference between ramen and udon?
The biggest difference is the noodles they use, ramen uses Chinese-style egg noodles, but Udon uses udon noodles. And generally speaking, soups to be used are significantly different too.Print
How to make rich and meaty, Japanese Beef Udon Noodle Bowl (肉うどん)
Cooking the Udon
- 360g Ready-to-use Udon (If it’s dried Udon 200g)
- (Extra water for dry udon if necessary)
For this dish
- 150g Beef (any cut, thinly sliced)
- 1/4 White onion
- 2 tbsp Chopped spring onion (to garnish)
Cooking the beef and onions
- 1 tbsp Soy sauce
- 1 tbsp Mirin
- 1/4 tsp Sugar
- 1/4 tsp Salt
- 1/4 tsp Ginger paste
- 1 tsp Vegetable oil
For the Broth
- 600ml Water
- 1 tbsp Mirin
- 1 and 1/2 tbsp Soy sauce
- 1 tsp Sugar
- 1/3 tsp Salt
- If you are using dry udon, boil the udon first. (Follow instructions on package) If you’re using ready-to-use udon you can skip this first step.
- Add 1 tsp of vegetable oil to a pot and heat on medium. Add 150g of finely sliced beef (any cut) and 1/4 white onion, also finely sliced to the pot.
- Next, add 1 tbsp soy sauce, 1 tbsp mirin, 1/4 tsp sugar, 1/4 tsp salt and 1/4 tsp ginger paste to the pot and fry everything together until the onion softens a little. (Not completely as we will continue cooking from here.)
- Now, add 600 ml of water to the same pot and bring it to the boil.
- Once it’s boiling, add 1 tbsp mirin, 1 and 1/2 tbsp soy sauce, 1 tsp sugar and 1/3 tsp salt, and mix.
- Add the udon to the broth and mix. Break the udon apart as it’s cooking.
- Cook for a few minutes until udon is al dente. (still firm to the bite!)
- Dish up and garnish with spring onion.
You can use thinly sliced pork or instead of beef.
- Category: Noodles / Beef
- Method: Boil
- Cuisine: Japanese
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