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Easy Beef Sukiyaki Nabe Udon

  • Author: Yuto Omura
  • Total Time: 25 minutes
  • Yield: 2 portions 1x


How to make easy Sukiyaki Style Nabe Udon (すき焼き鍋うどん) Serves 2.


  • 2 portions udon noodles
  • 30g long onion white part
  • Drizzle of oil (or a little beef fat)
  • 500ml dashi
  • 75ml soy sauce
  • 75ml mirin
  • 1 tbsp brown sugar
  • 1/4 medium carrot peeled and cut into rounds
  • 2 shiitake mushrooms stems trimmed
  • 1 bunch "shungiku" crown daisy (see in post for alternatives)
  • 150g beef thinly sliced (see in post for best parts to use)
  • 150g firm tofu cut into thick slices
  • "Benishoga" red pickled ginger (optional garnish)
  • 2 eggs pasteurised (optional for dipping)


  1. First, boil your udon noodles for 3-4 minutes less than the time stated on the packaging.
  2. Pour the noodles into a colander to drain the water and rinse to remove any excess starch.
  3. Cut the long onion into thick diagonal pieces and brown them in a small frying pan with a little bit of oil or beef fat. Once browned, remove from the heat and set aside.
  4. Take your donabe (earthenware pot) and add 500ml dashi, 75ml soy sauce, 75ml mirin and 1 tbsp of brown sugar.
  5. Add the carrots to the pot and bring the broth to the boil. Let it bubble for 1-2 minutes to burn off the alcohol in the mirin.
  6. Add all of the other ingredients (fried long onion from earlier, beef, vegetables, tofu and udon) and cook with the lid on for 3-4 minutes on a medium heat. 
  7. Garnish with red pickled ginger (benishoga) and serve with one raw egg per serving (optional - for dipping).
  8. Enjoy!


This recipe can be made in one large donabe and shared or divided into two individual donabe pots.

Leftover ingredients can be cooked in the leftover broth.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Hot pot
  • Method: Boil / Simmer
  • Cuisine: Japanese

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