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–+ servings

Beef Sukiyaki Nabe Udon

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

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

Instructions 

  • First, blanch/parboil 2 portions udon noodles. If using dry udon, boil them for 3-4 minutes less than the time stated on the packaging. Pour the noodles into a colander to drain and rinse with fresh water to remove any excess starch.
    Udon noodles in Colander
  • Cut 30 g Japanese leek (naganegi) into diagonal slices. Heat a small frying pan and add 1 tsp cooking oil or beef fat. Add the leek slices and lightly char on both sides. Once charred, remove from the heat, and set aside.
    diagonally sliced green onions lightly charred in a small frying pan
  • Place your cooking pot on the stove and add 500 ml dashi stock, 75 ml Japanese soy sauce (koikuchi shoyu), 75 ml mirin and 1 tbsp light brown sugar. Add 30 g carrot to the pot and bring the broth to a boil. Let it bubble gently for 1-2 minutes.
    simmering circular cuts of carrot in sukiyaki udon broth
  • Add all of the other ingredients (charred leek from earlier, 150 g thinly sliced beef, 2 fresh shiitake mushroom, 50 g chrysanthemum greens (shungiku), 150 g firm tofu and the parboiled udon) and cover with a lid. Cook for 3 minutes over 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 for dipping (optional).
    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 pot and shared, or divided into two individual serving pots.
  • Extra ingredients can be cooked in the leftover broth.
  • Note: While the nutritional information includes the full serving of broth, most people in Japan don't actually finish all the soup.