Beef udon is a rich, satisfying dish that brings together tender beef, thick udon noodles, and a savory broth. It’s a comforting, one-bowl meal that’s perfect for a cozy dinner or when you’re craving something hearty and flavorful. With its delicious combination of tender beef, chewy noodles, and a flavorful broth, beef udon is a great way to enjoy a warm and filling dish with minimal effort.
The foundation is the broth, which is typically made from a base of dashi (a Japanese stock made from kelp and bonito flakes), soy sauce, and mirin. This simple combination creates a deep, savory flavor that’s both umami-packed and slightly sweet. You can easily find dashi powder or premade dashi in many Asian grocery stores, which makes preparing the broth quick and easy.
The beef used in beef udon is typically thinly sliced to ensure it cooks quickly and absorbs the flavors of the broth. Flank steak or sirloin work well in this dish, as they remain tender even after being simmered. The beef is added to the simmering broth and cooked just until it’s no longer pink, infusing the broth with a rich, meaty flavor.
Udon noodles are thick, chewy, and provide the perfect texture to complement the beef and broth. They’re usually boiled separately and then added to the broth, where they soak up the delicious flavors. Udon noodles are a staple in Japanese cuisine and are a key part of this dish’s comforting appeal.
To finish the dish, top your dish with sliced green onions, a soft-boiled egg, and a sprinkle of sesame seeds. Some variations of beef udon also include vegetables like mushrooms, spinach, or bok choy for extra texture and flavor. The addition of chili flakes or a drizzle of sesame oil can add a bit of heat and complexity if you prefer.
Beef udon is the perfect meal for a chilly day, providing both warmth and satisfaction in every bite. It’s a versatile dish that you can easily adapt to your preferences, and with its rich, savory flavors, it’s sure to become a favorite in your recipe collection.
Ingredients
- 100 grams udon noodles fresh or frozen
- 150 grams beef thinly sliced
- 1 tablespoon soy sauce light
- 1 teaspoon sugar white or brown
- 2 cups dashi stock preferably homemade or instant
- 2 slices ginger fresh
- 1 stalk green onion chopped
- 1 tablespoon mirin a sweet rice wine
Instructions
- Cook the udon noodles in boiling water according to the package instructions, then drain and set aside.
- In a pot, combine dashi stock, soy sauce, sugar, and mirin. Add slices of ginger and bring to a simmer.
- Add the sliced beef to the simmering broth and cook until the beef is just tender.
- Place the cooked udon noodles into serving bowls, pour the beef and broth over the noodles.
- Garnish with chopped green onions and serve hot.