Niku Udon (Beef Udon Noodle Soup)

Niku Udon is a dish made by adding thinly sliced meat to udon noodle soup. "Niku" means meat. The meat typically used for this dish is either beef or pork, and here, I would like to share my favorite recipe using beef.

It is one of the most popular udon noodle soups in Japan and is a unique type of udon dish in which the meat strongly influences the flavor of the soup. Once you try it, you will be hooked on the taste.

There are two ways to make niku udon. One involves simmering the meat in dashi broth, while the other entails sautéing and seasoning the meat, then placing it on top as a topping. Both variations are referred to as "niku udon," but more precise names would be "Niku-Dashi Udon" (udon noodle soup with meat-infused broth) and "Niku-Nose Udon" (udon noodle soup with meat on top), each offering different flavors.

In the case of niku-dashi udon, the flavor of the meat infuses the dashi broth. On the other hand, with niku-nose udon, you can enjoy the meat as a separate element. The recipe provided is for niku-dashi udon, which allows you to enjoy the perfect combination of dashi and meat.

In Japan, the seasoning of udon soup varies primarily between the Kanto region in eastern Japan and the Kansai region in western Japan. In the Kanto region, a large amount of soy sauce is used, giving the soup a rich color and a strong, salty flavor. In contrast, the Kansai region uses a more flavorful dashi broth and less soy sauce, resulting in a lighter color and milder saltiness.

Kansai-style seasoning pairs much better with this dish (niku-dashi udon). Therefore, even if you usually prefer Kanto-style seasoning, I encourage you to try this Kansai-style seasoning recipe.

Ingredients

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Instructions

🕒 Total: 25 mins mins

Step 1
Fill a pot with water and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 6 minutes.

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Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi (udon broth) is now ready.

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Step 3
Cut beef into 2-inch (5cm) wide pieces. Thinly slice green onions.

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Step 4
Return the dashi to the pot, add seasonings (mirin, sugar, and light soy sauce), and bring it to a boil.

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Step 5
Put the beef in the pot and simmer over low heat, skimming off any scum, until it changes color.

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Step 6
If using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions. Once cooked, drain them in a colander.

If using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave on medium power (500W) for about 4 minutes. (Since this method can cause uneven heating, it is best to microwave one serving at a time. You can also boil them like the other types of udon noodles.)

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Step 7
Place the udon noodles in each bowl and pour the liquid mixture (udon soup) with the beef over them. Loosen the udon noodles with chopsticks and then top with the green onions.

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To store

This dish is not suitable for storage because cooked udon noodles tend to lose their texture over time, making them less enjoyable. However, the udon soup alone can be stored for up to 3 days.