Niku Udon (Japanese Beef Noodle Soup)
Niku Udon is a quintessential Japanese comfort dish that can be served either over rice or paired with chewy udon noodles. The dish features tender, thinly sliced beef cooked with onions in a savory-sweet dashi broth, creating a satisfying meal that can be prepared in just a few minutes with a few essential Japanese pantry staples.
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
Using Instant Dashi: If you're short on time, you can replace homemade dashi with instant dashi powder, such as Hondashi. Katsuobushi, kombu, and shichimi togarashi are commonly available at Japanese markets, well-stocked Western supermarkets, or can be purchased online.
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.
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.