Niku Udon Recipe – Japanese Special
Craving a Japanese beef noodle soup that warms you from the inside out? This niku udon recipe delivers—thick udon noodles and tender beef simmered in a savory noodle broth richly flavored with soy, dashi, and mirin. Perfect as heartwarming comfort food on a chilly day, it’s satisfying, flavorful, and endlessly crave-worthy.
- Prep Time15 min
- Cook Time30 min
- Perform Time45 min
- Total Time1 hr 30 min
Niku Udon Ingredients:
- 2 servings udon noodles (fresh or frozen)
- 200g (7 oz) thinly sliced beef (ribeye or sirloin)
- 1 small onion, thinly sliced
- 4 cups dashi or broth (chicken or vegetable)
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- Salt to taste
- Optional: green onions, nori, pickled ginger for garnish
How to make Niku Udon:
Prepare the Broth:In a pot, combine dashi (or broth), soy sauce, mirin, sugar, and a pinch of salt. Bring to a simmer and let it cook for 5-10 minutes.
Cook the Noodles:Cook the udon noodles according to the package instructions. Drain and set aside.
Cook the Beef:Heat vegetable oil in a pan over medium heat. Add sliced beef and onions. Cook for 2-3 minutes until the beef is cooked through and onions are soft. Add a splash of soy sauce and a pinch of sugar. Stir to coat.
Assemble the Dish:Place cooked udon noodles in bowls. Pour the hot broth over the noodles. Top with the beef and onions.
Garnish and Serve:Garnish with green onions, nori, or pickled ginger, if desired. Serve immediately.
Recipe Notes:
A great make-ahead soup—flavors deepen when the broth sits overnight; simply reheat before serving.
For a vegetarian adaptation, substitute beef with tofu or mushrooms and use vegetable broth for a satisfying meat-free version.
Explore topping variations such as soft-boiled eggs, sesame seeds, nori strips, or chili flakes to customize your bowl.
