Niku Udon (Japanese Beef Noodle Soup)
Niku Udon is a comforting and satisfying Japanese dish that brings together tender beef, savory dashi broth, and chewy udon noodles. Perfect for a cozy meal, it’s a delightful balance of flavors and textures.
The secret to this dish lies in the homemade dashi, which forms the flavorful base. Once you have the key ingredients in your pantry, the dish comes together quickly, making it ideal for a hearty weeknight dinner.
Whether you serve it with udon noodles or over rice, Niku Udon is a versatile dish that captures the essence of traditional Japanese comfort food. Enjoy it with a sprinkle of shichimi togarashi for an added kick.
Niku Udon Ingredients
The soul of Niku Udon lies in its dashi broth, where kombu provides a delicate umami base, enhanced by the smoky depth of katsuobushi. These two elements create a perfectly balanced, savory foundation.
Tender, thinly shaved beef brings a rich, melt-in-your-mouth texture, absorbing the sweet-savory flavors of mirin and soy sauce. Onions and scallions add aromatic layers, their sweetness heightening the overall depth.
Udon noodles offer a satisfying chew, soaking up the flavorful broth while maintaining a hearty presence in each bowl. This combination transforms simple ingredients into a soul-warming dish.
Niku Udon (Japanese Beef Noodle Soup)
Niku Udon is a savory and comforting Japanese dish featuring tender beef, sweet onions, and chewy udon noodles simmered in a fragrant dashi broth. This warm and filling dish is perfect for a cozy meal and can be made quickly once you have the essential Japanese ingredients on hand.
Recipe Tips
- Make a Flavorful Dashi:
If you have time, making homemade dashi with kombu (seaweed) and katsuobushi (dried bonito flakes) is the key to achieving an authentic flavor. However, if you’re short on time, you can substitute with instant dashi powder. Either way, make sure the dashi is kept warm before serving, but avoid letting it boil, which can cause it to lose its delicate flavor. - Choosing the Right Beef:
Thinly shaved beef is essential for this recipe to ensure it cooks quickly and absorbs the flavors of the broth. You can typically find thinly shaved beef in Asian markets, often labeled for hot pots or sukiyaki. If you can’t find it, you can use thinly sliced ribeye or high-quality shaved beef intended for cheesesteaks for a similar texture and flavor. Avoid using thicker cuts as they may not cook as evenly or quickly. - Adjusting the Broth’s Flavor:
The balance between savory soy sauce and sweet mirin is essential in the broth. Once you’ve added the soy sauce and mirin to the reserved dashi, taste the broth and adjust with more soy sauce or mirin as needed. You should aim for a well-rounded, savory-sweet flavor that complements the beef and noodles without overpowering them.
What to Serve with Niku Udon
- Pickled Vegetables:
To balance the rich and savory flavors of Niku Udon, serve it with a side of Japanese pickled vegetables such as tsukemono. Their bright, tangy taste will cut through the richness of the broth and add a refreshing contrast to the meal. Pickled daikon radish or cucumber are great choices that will complement the dish perfectly. - Japanese Steamed Rice:
If you prefer a lighter option or want to turn this dish into a gyudon (Japanese beef rice bowl), serve the beef mixture on top of a bowl of steamed white rice instead of noodles. The rice will soak up the flavorful broth and make for a satisfying meal, ideal for those who prefer rice over noodles. - Miso Soup:
A bowl of warm miso soup pairs wonderfully with Niku Udon, creating a comforting meal that’s typical of Japanese home-cooked meals. The umami from the miso complements the rich beef and savory broth of the udon, and the slight saltiness of the miso soup enhances the overall flavor experience.
FAQ
1. Can I use other types of noodles instead of udon?
While udon noodles are traditional and provide a chewy texture that holds up well to the broth, you can substitute with other types of noodles such as soba or ramen. Keep in mind that the cooking times and texture will vary.
2. How can I store leftovers?
If you have leftover Niku Udon, store the beef and broth separately from the noodles. This will help prevent the noodles from absorbing too much liquid and becoming mushy. Refrigerate for up to 2 days and reheat on the stovetop. Fresh noodles are ideal, but you can also freeze cooked noodles for future use.
3. Can I make this recipe vegetarian?
Yes, you can easily adapt this recipe to be vegetarian by replacing the beef with tofu or a variety of mushrooms such as shiitake or enoki. The dashi broth can be kept vegetarian by omitting the katsuobushi and using kombu as the base for the umami flavor.
4. Can I make the dashi in advance?
Yes, you can make the dashi ahead of time and store it in the refrigerator for up to a week. Just reheat it gently before using in the recipe. This makes meal prep easier and speeds up the cooking process on busy nights.
Niku Udon (Japanese Beef Noodle Soup)
Niku Udon is a comforting Japanese dish consisting of thinly sliced beef and onions simmered in a savory-sweet dashi broth, served over chewy udon noodles or rice. With simple ingredients and a quick preparation method, this hearty meal brings the rich flavors of Japan to your table.
Ingredients
For the Dashi
- Kombu (dried kelp)
- Katsuobushi (dried bonito flakes)
For the Beef
- Thinly shaved beef
- Yellow onion, thinly sliced
- Scallions (white parts cut into 2-inch pieces and halved, light green parts sliced diagonally)
- Granulated sugar
- Sake
- Soy sauce
- Mirin
For Serving
- Soy sauce
- Mirin
- Udon noodles (fresh or frozen)
- Shichimi togarashi (optional)
Instructions
- Prepare the Dashi:
Begin by combining cold water and kombu in a medium saucepan, heating it over medium heat. Once the water reaches a boil, remove it from the heat and add the katsuobushi. Gently push the bonito flakes into the water without stirring vigorously. Let the mixture steep for 5 to 10 minutes. Afterward, strain the liquid to discard the kombu and katsuobushi, and return the dashi to the saucepan. Keep the dashi warm, but avoid boiling. - Cook the Beef:
In a large skillet or sauté pan, combine the thinly shaved beef, onion, scallion whites, sugar, sake, soy sauce, mirin, and 1 cup of the prepared dashi. Bring the mixture to a simmer over high heat, stirring frequently. Cook for 10 to 15 minutes, or until the beef and onions become tender and the liquid reduces, leaving a moist but not soupy consistency. - Cook the Udon Noodles:
While the beef is cooking, bring a pot of unsalted water to a boil. Udon noodles are typically made with salt in the dough, so no additional salt is needed in the water. Cook the udon noodles according to the package instructions. - Prepare the Broth:
In the reserved dashi, add soy sauce and mirin to taste. Stir well and adjust the seasoning if necessary, aiming for a balanced, savory-sweet flavor. - Assemble the Dish:
Divide the cooked noodles into four bowls. Pour the broth over the noodles and top each serving with the beef and onion mixture, including the liquid from the pan. Garnish with the sliced green parts of the scallions. Optionally, sprinkle shichimi togarashi or your preferred chili powder for an extra layer of flavor. Serve immediately.
Tips
- Instant Dashi Substitute: For convenience, you can substitute homemade dashi with instant dashi powder such as Hondashi. While the flavor may differ slightly, it remains an excellent alternative when time is limited.
- Shaved Beef Alternatives: If you cannot find thinly shaved beef, look for thin cuts of ribeye or high-quality shaved beef from a cheesesteak source. Alternatively, ground beef can be used, though the texture and flavor will vary.
- Gyudon Variation: For a variation, transform this dish into gyudon (beef rice bowls) by omitting the noodles and broth. Instead, serve the beef mixture over bowls of steamed white rice, garnished with beni shoga (pickled red ginger) and a poached or fried egg.
What to Serve with Niku Udon
- Pickled Vegetables: The richness of Niku Udon pairs perfectly with the tanginess of Japanese pickled vegetables, such as tsukemono. Their acidity helps balance the savory broth and enhances the meal with a crisp contrast.
- Miso Soup: A side of miso soup, with its warm umami flavor, complements Niku Udon wonderfully. The subtle saltiness and deep taste of the miso enrich the overall dining experience.
- Japanese Steamed Rice: If you prefer a rice-based meal, serve the beef and broth over a bowl of steamed white rice instead of noodles for a filling and comforting variation of this dish.
FAQ
1. Can I use other types of noodles instead of udon?
Yes, soba or ramen noodles can be substituted in place of udon. Keep in mind that cooking times and textures will vary, and you may need to adjust the broth to accommodate the different types of noodles.
2. How can I store leftovers?
Store the beef and broth separately from the noodles to prevent them from becoming soggy. Refrigerate for up to 2 days and reheat gently. You can also freeze the noodles for future use, but the texture may change slightly once thawed.
3. Is there a vegetarian version of this recipe?
Yes, to make a vegetarian version, replace the beef with tofu or mushrooms, such as shiitake or enoki. You can also use a vegetarian dashi made from kombu and shiitake mushrooms instead of the traditional katsuobushi-based dashi.
4. Can I prepare the dashi in advance?
Absolutely! The dashi can be made ahead of time and stored in the refrigerator for up to a week. Simply reheat it before using. This will save time during the actual meal preparation process.
Niku Udon (Japanese Beef Noodle Soup)
Ingredients
- For the Dashi
- 20 grams kombu dried kelp, approximately 2 (4-inch) squares
- 20 grams katsuobushi dried bonito flakes, about 2 cups loosely packed
- For the Beef
- 1 pound thinly sliced beef
- 1 small yellow onion thinly sliced
- 1 bunch scallions white parts cut into 2-inch segments and halved lengthwise, green parts sliced at a sharp angle
- 1 tablespoon granulated sugar
- ¼ cup sake
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- For Serving
- 2 tablespoons soy sauce with extra to taste
- 3 tablespoons mirin with extra to taste
- 1 pound fresh or frozen udon noodles
- Shichimi togarashi or your preferred chili powder optional
Instructions
- Prepare the Dashi:
- In a medium saucepan, combine 2 quarts of cold water with the kombu. Heat the mixture over medium heat. Once the water begins to boil, remove the saucepan from the heat and add the katsuobushi, pressing it gently into the water. Let it steep for 5 to 10 minutes. Strain the liquid, discarding the kombu and katsuobushi, and return the dashi to the pan. Keep it warm without allowing it to boil.
- Cook the Beef:
- In a large skillet or sauté pan, combine the thinly sliced beef, onion, white parts of the scallions, sugar, sake, soy sauce, mirin, and 1 cup of the prepared dashi. Bring the mixture to a simmer over high heat, stirring frequently. Cook for 10 to 15 minutes, stirring often, until the beef and onions are tender and the mixture remains moist but not soupy.
- Cook the Udon Noodles:
- While the beef is cooking, bring a pot of unsalted water to a boil and cook the udon noodles according to the package instructions. Since udon noodles are made with salt in the dough, avoid adding salt to the water.
- Prepare the Broth:
- Add soy sauce and mirin to the reserved dashi. Stir well, then taste and adjust the seasoning with more soy sauce or mirin as needed, ensuring the broth achieves a well-balanced savory-sweet flavor.
- Assemble the Dish:
- Divide the cooked noodles into 4 large bowls. Ladle the broth over the noodles, and evenly distribute the beef and onion mixture, including any liquid from the pan. Garnish with the green parts of the scallions. Optionally, top with shichimi togarashi or your favorite chili powder for an added kick. Serve immediately.
Notes
Shaved Beef Substitutes: Thinly sliced beef intended for shabu-shabu or sukiyaki works best, but you can also use high-quality shaved beef, such as that used for cheesesteaks, if available. If shaved beef is not accessible, ground beef can be used as an alternative.
Gyudon Variation: For a rice-based variation, omit the noodles and broth, preparing just enough dashi to cook the beef. Serve the beef mixture over steamed white rice, garnished with pickled red ginger (beni shoga) and a poached or fried egg.
