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Beef Sukiyaki Nabe Udon

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
Sukiyaki udon is a delicious Japanese hot pot-style dish made with chewy udon noodles served in a rich "sukiyaki" style broth with beef, tofu, and vegetables. It's easy to make, packed with flavor, and ready in less than 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course Dinner, Main Course
Cuisine Japanese
Servings 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner, Main Course
Cuisine: Japanese
Servings: 2 servings

Ingredients 
 

  • 2 portions udon noodles
  • 30 g Japanese leeks (naganegi) white part, diagonally sliced
  • 1 tsp cooking oil or a little beef fat
  • 500 ml dashi stock
  • 75 ml soy sauce
  • 75 ml mirin
  • 1 tbsp brown sugar
  • 30 g carrot(s) peeled and cut into rounds
  • 2 fresh shiitake mushroom(s) stems trimmed
  • 50 g chrysanthemum greens (shungiku) shungiku, see in post for alternatives
  • 150 g beef thinly sliced, see in post for best parts to use
  • 150 g firm tofu momen tofu, cut into thick slices
  • 1 tsp red pickled ginger (benishoga) benishoga, optional, to garnish
  • 2 medium egg(s) pasteurised, optional for dipping

Instructions 

  • First, boil 2 portions udon noodles for 3-4 minutes less than the time stated on the packaging. Pour the noodles into a colander to drain and rinse to remove any excess starch.
    chilling udon noodles in a sieve
  • Cut 30 g Japanese leeks (naganegi) into thick diagonal pieces and brown them in a small frying pan with 1 tsp cooking oil or beef fat. Once browned, remove from the heat and set aside.
    diagonally sliced green onions lightly charred in a small frying pan
  • Take your donabe (earthenware pot) and add 500 ml dashi stock, 75 ml soy sauce, 75 ml mirin and 1 tbsp brown sugar. Add 30 g carrot(s) to the pot and bring the broth to the boil. Let it bubble for 1-2 minutes.
    simmering circular cuts of carrot in sukiyaki udon broth
  • Add all of the other ingredients (fried long onion from earlier, 150 g beef, 2 fresh shiitake mushroom(s), 50 g chrysanthemum greens (shungiku), 150 g firm tofu and udon) and cook with the lid on for 3-4 minutes on a medium heat. 
    sukiyaki udon ingredients in broth in a black hot pot
  • Enjoy straight from the pot or divide into portions. Each serving can be served with 1 tsp red pickled ginger (benishoga) (benishoga) and a raw whisked egg (optional - for dipping).
    cooked sukyaki nabe udon with beef, tofu and vegetables served with raw whisked egg and benishoga (red pickled ginger)
  • Enjoy!

Notes

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.