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.