Beef Udon Recipe
This beef udon comes together in 20 minutes with 8 ingredients. Chewy udon noodles and tender sliced beef in a savory dashi broth.
Servings: 2
Ingredients
- 14 oz fresh or frozen udon noodles
- 8 oz thinly sliced beef
- Neutral oil for cooking
- 1 tbsp light soy sauce
- 1 tbsp sugar
For the Broth
- 3 cups water
- 2 tsp dashi powder
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 2 tbsp mirin
Optional Garnish
- Fish cake
- Scallions
Instructions
- Heat a pan over medium-high heat with a bit of oil. Add the thinly sliced beef and brown until about 80% of the way through. Add the light soy sauce and sugar, then remove from the heat once the beef is finished cooking.
- Bring a pot of water to a boil and add the udon. Cook until the noodles are all separated, then rinse and drain.
- For the broth, combine the water, dashi powder, light soy sauce, sugar, and mirin in a pot and bring to a rolling boil, then remove from the heat.
- Place the noodles in a bowl and top with the broth and the beef. Optionally garnish with fish cake and scallions. But it's your food, you eat it how you like.
Video
Notes
- Slice the beef as thin as you can — freezing it for 20–30 minutes first makes this much easier.
- Cook the noodles in their own pot, not in the broth, so the broth stays clean instead of starchy.
- Taste the broth as you build it. Dashi powder, soy sauce and mirin vary a lot by brand.
- Don’t let the noodles sit in the broth before serving or they’ll go mushy.