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Craving for a steamy bowl of hot noodle soup? This Beef Udon, my-go-to Japanese
comfort dish, is absolutely heart-warming. Tender sliced beef on top of slippery warm udon noodle in a savory broth. What’s not to love?Beef Udon
INGREDIENTS
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
- ½ negi (long green onion) (use only the white part of negi; you can also use 2 green onions)
- 6-8 oz thinly sliced beef (chuck or rib eye) (or slice your own meat)
- 2 servings udon noodles (6.3 oz/180 g dry udon noodles; 1.1 lb/500 g frozen/boiled udon noodles)
For Beef
- 1 Tbsp soy sauce
- 2 tsp sugar
For Soup
- 2½ cups dashi (Japanese soup stock; click to learn more) (I'll show you how to make quick dashi using a dashi packet in this recipe. You can purchase it here.)
- 1½ Tbsp soy sauce
- 1 Tbsp mirin
- 1 tsp sugar
- ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
For Toppings
- 3 sprigs mitsuba (Japanese parsley) (optional)
- 1 green onion/scallion
- 4 slices narutomaki (fish cakes) (optional)
- shichimi togarashi (Japanese seven spice) (for a spicy kick)
INSTRUCTIONS
- Gather all the ingredients. Bring a large pot of water to a boil for udon noodles. Once boiling, keep it on low heat until you're ready to cook the noodles.
To Make the Soup Broth
- In a medium saucepan, add water and a dashi packet. Bring it to a boil over medium heat.
- Cook for 2-3 minutes. Then squeeze the dashi packet and discard.
- Add soy sauce, mirin, sugar, and salt and mix it all together. Cover the lid (don't let the soup evaporate) and remove it from the heat.
To Prepare Ingredients
- Cut the white part of the negi diagonally into ½ inch (1.3 cm) slices. Set aside.
- [Optional] Thinly slice the mitsuba.
- Cut the green onion into thin slices. Transfer the green onion and mitsuba to a small plate/bowl for topping.
- Cut the narutomaki (fish cake) diagonally into 4 thin slices. Cut the thinly sliced shabu shabu beef in half.
To Cook the Beef
- Heat the frying pan on medium heat. When it's hot, add oil and negi.
- When the negi is golden brown and tender, add the meat and cook until no longer pink.
- Add sugar and soy sauce.
- Stir fry the meat until it is well coated with the seasoning. Remove from the heat.
To Boil Udon Noodles
- Cook the udon noodles in boiling water according to the package instructions. For frozen udon noodles, cook for 1 minute while they are frozen. Drain well and rinse quickly to remove the starch.
To Serve
- Serve well-drained udon noodles in individual serving bowls and pour the hot udon soup over the noodles.
- Place the stir-fried beef, narutomaki (fish cake), green onion, and mitsuba on top. If you like it spicy, sprinkle shichimi togarashi. Enjoy!
To Store
- You can keep the stir-fried beef and udon noodles soup separately in airtight containers and store them in the refrigerator for up to 3 days.
NUTRITION
Calories: 579 kcal · Carbohydrates: 59 g · Protein: 32 g · Fat: 23 g · Saturated Fat: 8 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 72 mg · Sodium: 976 mg · Potassium: 353 mg · Fiber: 4 g · Sugar: 7 g · Vitamin A: 107 IU · Vitamin C: 2 mg · Calcium: 35 mg · Iron: 3 mg
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