Beef Udon (Niku Udon)
This beef udon noodle soup, or niku udon, is so easy to make, and it will make you feel like you went out to a Japanese restaurant—at home!
This beef udon is a masterclass in simplicity and depth-slow-simmered beef, umami-rich dashi, and chewy noodles come together in a way that feels both comforting and refined. The balance of sweet mirin, savory soy, and smoky oyster sauce builds layers without overpowering, making it a dish that feels like a meal worth making, not just a shortcut to mimic a 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.
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