Niku Udon (Beef Udon)

Indulge in the rich and flavorful experience of Niku Udon. The combination of bonito dashi and beef creates an abundance of umami, making it irresistibly delightful.

Jump to:

• What is Niku Udon?
• Two ways to make
• Udon soup seasoning
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Niku Udon?

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, but here, I'd like to share with you my favorite recipe using beef.

It's one of the popular udon dishes in Japan and is a unique type of udon dish in which the ingredients strongly influence the flavor of the soup. Once you try it, you'll be hooked on the taste.

Two ways to make

There are two ways to make niku udon. One involves simmering the meat in broth, while the other entails sautéing and seasoning the meat, then placing it on top of the udon noodle soup 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 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 dissolves into the broth. On the other hand, with niku-nose udon, you can enjoy the meat as a separate element. The recipe provided on this page is for niku-dashi udon.

Udon soup seasoning

The seasoning of udon soup primarily varies between the Kanto region in eastern Japan and the Kansai region in western Japan. While the Kanto region uses a large amount of soy sauce, giving it a rich color and a strong, salty flavor, the Kansai region employs a stronger 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). So, even if you usually enjoy Kanto-style seasoning, I'd encourage you to try this Kansai-style seasoning recipe.

Ingredients

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Step-by-step instructions

🕒 Total 25 mins

Step 1
Put water in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and 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 cloth (such as cheesecloth). The bonito dashi is ready.

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

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

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Step 5
When using frozen udon noodles: Lightly sprinkle water over the frozen udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 1000W for about 3 minutes. (90 seconds for 1 serving of udon noodles.)
When using fresh, chilled, or dried udon noodles: Boil them according to the package instructions and drain them in a colander.

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Step 6
Put the beef in the pot and simmer over low heat, skimming off the scum, until the beef changes color.

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

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To Store

You can store it in the refrigerator for up to 3 days. However, it is recommended to combine the udon noodles with the udon soup just before eating because once cooked, the udon noodles lose their firmness.

Tips on how to make

• Prepare dashi broth by using a larger amount of bonito flakes and simmering for a longer period than usual. The rich dashi enhances the flavor of the udon soup.
  To learn more about how to make "Bonito Dashi."
• Beef should be simmered over low heat. Simmering it over low heat prevents the beef from becoming tough.

Recipe Card