Beef Udon Noodles Soup (Niku Udon)
https://sudachirecipes.comTender marinated beef, soft juicy onions, and chewy udon noodles served in a rich and meaty dashi broth make this Beef Niku Udon the ultimate comfort dish!
Ingredients
Making Dashi (if using instant dashi, skip these ingredients)
- 5 g dried sardines (niboshi) (niboshi)
- 500 ml water
- 5 g dried kelp (kombu) (kombu)
- 5 g bonito flakes (katsuobushi)
Marinating the beef and onions
- 150 g beef any cut, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp oyster sauce
- ½ tsp light brown sugar
- ½ tsp grated ginger root or ginger paste
- 50 ml water
- ¼ yellow onion(s)
- ½ tsp salt
Niku Udon Broth
- 500 ml dashi stock (from step 1) or instant dashi
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp light brown sugar
Cooking / Serving
- 1 tsp beef fat or cooking oil
- 2 portions udon noodles cooked
- finely chopped green onions to garnish
- Japanese chili powder (shichimi togarashi) (shichimi togarashi) optional
Instructions
Dashi (If using instant dashi, skip this section)
- First, remove and discard the heads of the 5 g dried sardines (niboshi).
- Pour 500 ml water into a pot and add the dried sardines and 5 g dried kelp (kombu). Leave to soak for 30 minutes. (I recommend marinating the beef while it soaks.)
- After 30 minutes, add 5 g bonito flakes and heat on low on a medium-low setting.
- Allow to the dashi to heat up until almost boiling. When small bubbles start to appear, turn off the heat. (Do not let it boil.)
- Take a large heatproof bowl and place a sieve lined with kitchen paper over the top. Pour the dashi through the sieve, allowing the clear broth to pass through into the bowl.
Marinating
- Add 150 g beef (thinly sliced) to a container with 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp oyster sauce, ½ tsp light brown sugar, ½ tsp grated ginger root and 50 ml water. Leave to marinate at room temperature for at least 10 minutes, or until the dashi is ready.
- While the meat is marinating, finely slice ¼ yellow onion(s) and place it in a separate bowl. Add ½ tsp salt, mix thoroughly and set aside until it's time to cook.
Broth
- Pour your 500 ml dashi stock back into a pot and add 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp light brown sugar.Place the pot on the stove and boil for 2 minutes to burn off the alcohol in the mirin. Turn off the heat but leave the pot on the stove to keep it warm. (Reheat before serving if necessary.)
Cooking
- Cook 2 portions udon noodles according to the instructions on the packaging. Once cooked, drain the water, wash with boiling water and divide the noodles into serving bowls.
- Heat a pan on medium and once hot add 1 tsp beef fat. Add the salted onion to the pan and fry until softened.
- After the onions have softened, add the beef and marinade, and fry everything together until the meat has cooked through. Once cooked, remove from the heat.
- Pour the broth into each bowl about two-thirds of the way up and place the beef and onions on top. Pour the leftover sauce from the pan over the top.
- Sprinkle with finely chopped green onions and Japanese chili powder (shichimi togarashi).
- Mix well before eating and enjoy!
Notes
This dish can also be made with thinly sliced pork.
Leftover broth can be kept in the fridge for up to 1 week or frozen for 2 months.
Nutritional information is based on drinking the soup which is usually not done with this dish.
Nutrition
Calories: 471kcal | Carbohydrates: 73.3g | Protein: 20.7g | Fat: 9.6g | Saturated Fat: 3.2g | Polyunsaturated Fat: 1.7g | Cholesterol: 51mg | Sodium: 2178.5mg | Fiber: 4g