Beef Udon (Niku Udon)
This beef udon noodle soup, or niku udon, is so easy to make and will feel like a restaurant-quality meal at home!
This beef udon showcases the perfect balance of flavors in simplicity. Slow-simmered beef, umami-rich dashi, and chewy noodles create a comforting yet refined dish that rivals any Japanese restaurant.
Instructions
- 1
Prepare your dashi stock by bringing 4 cups of water to a simmer in a medium pot and adding the dashi powder. Keep covered at a low simmer. If using prepared dashi stock, you may need to add salt to taste. Bring a separate pot of water to a boil for the noodles.
- 2
Heat the neutral oil in a large skillet over medium high heat, and cook the sliced onions for about 8 minutes, stirring often. Add the beef and sugar, and cook until the beef is slightly browned. Add 1 tablespoon mirin, ½ tablespoon soy sauce, the oyster sauce, and ½ cup of the dashi stock. Bring to a simmer, and cook for about 10 minutes to reduce the stock to a thin sauce.
- 3
Meanwhile, to the remaining dashi stock in the pot, add the remaining 1 tablespoon mirin and ½ tablespoon soy sauce. Add the noodles to the boiling water, and cook according to package instructions. Divide the noodles and dashi stock amongst 2 bowls. Top each bowl with half of the beef mixture and scallions. Serve immediately.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the warm broth and chewy noodles remind you that comfort is found in balance. Savor the layers of flavor and share this well-crafted meal with someone who appreciates it just as much.
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