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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.
Check out our step by step instruction video
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Flavourful Beef Udon (肉うどん / Niku Udon)
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 2 Bowls 1x
Description
How to make rich and meaty, Japanese Beef Udon Noodle Bowl (肉うどん)
Ingredients
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)
- ¼ White onion
- 2 tablespoon Chopped spring onion (to garnish)
Marinating the beef and onions
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin
- ½ teaspoon Sugar
- ½ teaspoon Ginger paste
- ½ teaspoon Salt
Cooking and Making the Broth
Instructions
- 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.
- First, marinate 150g thinly sliced fatty beef in a bowl with 1 tablespoon soy sauce, 1 tablespoon mirin, ½ teaspoon sugar and ½ teaspoon ginger paste. Set aside for 10 minutes.
- While the meat is marinating, finely slice the ¼ an onion and put it in a bowl. Add ½ teaspoon salt, mix and set aside until the beef is ready.
- Add 1 teaspoon of sesame oil to a pot and heat on medium. Add the marinated beef and salted onion to the pot.
- Fry everything together until the meat is browned and onions are softened slightly.
- Now, add 500 ml of water to the same pot along with 2 dried shiitake mushrooms and bring it to the boil.
- Scoop up any fat residue that sits on the surface of the broth as it cooks.
- Once it's boiling, add 1 tablespoon mirin, 1 and ½ tablespoon soy sauce, 1 teaspoon sugar and ½ teaspoon salt, and mix.
- After a few minutes, remove the dried mushrooms.
- 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.
- Enjoy!
Notes
You can use thinly sliced pork instead of beef.
- Category: Noodles / Beef
- Method: Boil
- Cuisine: Japanese
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