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–+ servings

Beef Udon Noodle Soup (Authentic Niku Udon)

Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Making Dashi (if using instant dashi, skip these ingredients)

Marinating the beef and onions

  • 150 g thinly sliced beef preferably fatty cut
  • 1 tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 tbsp mirin
  • 1 tsp oyster sauce
  • ½ tsp light brown sugar
  • ½ tsp grated ginger root or ginger paste
  • 50 ml water
  • ¼ onion
  • ½ tsp salt

Niku Udon Broth

Cooking / Serving

  • 1 tsp beef suet (fat) or beef tallow, lard, 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).
    breaking heads off of niboshi dried sardines
  • 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.)
    soaking kombu and niboshi in water
  • After 30 minutes, add 5 g bonito flakes (katsuobushi) and heat on low on a medium-low setting.
    adding katsuobushi to make dashi
  • 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.) 
    bubbling dashi
  • 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.
    dashi poured through sieve lined with kitchen paper

Marinating

  • Add 150 g thinly sliced beef (thinly sliced) to a container with 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tsp oyster sauce, ½ tsp light brown sugar, ½ tsp grated ginger root and 50 ml water. Leave to marinate for at least 10 minutes, or until the dashi is ready.
    marinate beef for niku udon
  • While the meat is marinating, finely slice ¼ onion and place it in a separate bowl. Add ½ tsp salt, mix thoroughly and set aside until it's time to cook.
    salt onions for niku udon

Broth

  • Pour your 500 ml dashi stock back into a pot and add 1 tbsp Japanese soy sauce (koikuchi shoyu), 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.)
    make niku udon broth

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.
    partially cooked udon noodles in a strainer over a bowl
  • Heat a pan on medium and once hot add 1 tsp beef suet (fat). Add the salted onion to the pan and fry until softened.
    fry onions with beef fat niku udon
  • 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.
    cook beef and marinade with onions
  • 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.
    arrange niku udon in bowl
  • Sprinkle with finely chopped green onions and Japanese chili powder (shichimi togarashi).
    garnish niku udon with spring onions
  • 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.
  • Use thin, fatty cuts of beef like thigh, loin, or belly.
  • Choose from frozen, pre-boiled, or dried udon noodles based on preference and availability, or make your own using the homemade udon recipe.
  • For beef suet: use beef tallow, lard, or substitute with cooking oil if unavailable.
  • Eat niku udon immediately after assembly as noodles become mushy when left in soup.