When a cold day requires one thing cozy, I attain for Beef Udon. Thick wheat noodles absorb a flavorful dashi broth, whereas tender slices of seasoned beef and onion add richness that warms you from the within out. I first fell for this combo in Takayama, Japan, the place a ryokan served it with prized Hida beef. Fortunately, you’ll be able to recreate the identical soul-hugging dish at dwelling in about half-hour.
In case you’re craving extra Japanese udon recipes, strive my Yaki Udon, Chilly Udon, or Udon Noodle Soup subsequent!
What’s Beef Udon?
Beef udon (肉うどん) pairs thick and chewy Japanese wheat noodles with skinny, barely candy beef in a transparent but full-flavored soy-dashi broth. The distinction of silky noodles, caramelized onion, and tender meat makes this easy bowl a beloved staple in houses and udon outlets throughout Japan.
Why I Love This Recipe
- Good for inexperienced persons. Tremendous simple to make—even if you happen to’re new to Japanese cooking!
- Pure consolation meals. Savory beef and umami-rich dashi create a heat, soothing broth.
- Minimal substances. Just some staples make this a fast, weeknight-friendly meal.
- Pantry & freezer-friendly. I at all times maintain frozen udon and thin-sliced beef available so I could make this up anytime my household asks—which is commonly!
Components for Beef Udon
- Udon noodles
- Thinly sliced beef
- Tokyo negi – or inexperienced onion/scallion
- Impartial oil, soy sauce, and sugar – for sautéing
- Do-it-yourself broth: dashi (Japanese soup inventory), soy sauce, mirin, sugar, kosher salt
- Garnish and toppings: inexperienced onions, narutomaki (fish cake), mitsuba (Japanese parsley), and shichimi togarashi (Japanese seven spice)
Discover the printable recipe with measurements beneath.
Substitutions
- Udon noodles: I like to recommend frozen udon from a Japanese/Asian market, however you could possibly use dried or recent. For recent udon noodles from scratch, strive my Do-it-yourself Udon Noodles recipe.
- Thinly sliced beef: I take advantage of pre-sliced “shabu shabu” beef that you will discover at a Japanese market. In case you can’t discover it, you’ll be able to study Learn how to Slice Meat Thinly at dwelling with ribeye or chuck steak.
- Do-it-yourself soup broth: Make my shortcut broth with mentsuyu (concentrated noodle soup base) within the recipe directions.
- Dashi: I take advantage of handy Japanese soup inventory packets as the flavour is fairly good. Or, study Learn how to Make Dashi from scratch with dried kelp (kombu) and dried bonito flakes (katsuobushi). Use dashi powder solely in a pinch.
- Mirin: In case you don’t have it, use 3 elements sake (or water) to 1 half sugar. The flavour isn’t the identical, nevertheless it’s shut.
Learn how to Make Beef Udon
Preparation
- Make dashi (Japanese soup inventory). Put together your most well-liked inventory; I usually use a packet for pace. (Skip if you happen to’re making the shortcut broth.)
- Season the broth: Stir soy sauce, mirin, sugar, and salt into the new dashi, then maintain it heat.
- Reduce the substances. Reduce the white a part of Tokyo negi diagonally into thick slices. Reduce the thinly sliced meat in half. Thinly slice the inexperienced onions (and mitsuba) and the non-compulsory fish cake (narutomaki).
Cooking
- Stir-fry beef and Tokyo negi in a skillet with oil and prepare dinner till now not pink. Sprinkle in sugar and soy sauce; stir till glazed.
- Warmth noodles in a pot of boiling water in keeping with the bundle instructions. Drain properly and divide them into particular person bowls.
Assemble
- Construct the bowls. ladle in scorching broth, and high with the sweet-soy beef combination. Garnish with inexperienced onion, fish cake, mitsuba, and a pinch of shichimi togarashi to style. Serve instantly whereas piping scorching.
Nami’s Recipe Ideas
- Reheat frozen udon; don’t boil it. A 1-minute dip retains the feel bouncy.
- Loosen noodles with chopsticks so that they don’t clump within the boiling water.
- Use a large pan to present the meat room to sear as an alternative of steam.
- Take away the meat as quickly because it browns; ultra-thin slices prepare dinner in seconds.
Variations and Customizations
- Additional veggies: For extra colour and diet, add sliced onion, bell pepper, cabbage, mushrooms, or bok choy.
- Fragrant enhance: Sauté minced garlic and ginger with the meat for deeper taste.
- Swap proteins: Thinly sliced pork or rooster additionally tastes great in the identical sweet-soy glaze.
What to Serve with Beef Udon
Storage and Reheating Ideas
To retailer: Preserve cooked beef, broth, and noodles in separate hermetic containers within the fridge for as much as 3 days.
To reheat: Heat the broth and beef collectively on the range till scorching; reheat noodles on the final minute.
Often Requested Questions
Put together the broth upfront, however prepare dinner the meat and noodles proper earlier than consuming for finest texture.
Substitute huge rice noodles and use gluten-free soy sauce.
Combine 1 tablespoon sake (or water) with 1 teaspoon sugar for every tablespoon of mirin required. The style is barely completely different however shut sufficient for a weekday repair.
Stop your display screen from going darkish
For the Broth from Scratch
For the Fast Broth with Mentsuyu (non-compulsory)
To Make the Broth from Scratch
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First, make 2½ cups dashi (Japanese soup inventory) of your alternative. (To make a fast broth with mentsuyu noodle soup base, see the directions on the finish of the recipe.) Right here, I‘ll present you the best way to make a fast dashi utilizing a dashi packet (you will discover it on Amazon). In a medium saucepan, add 2½ cups or 600 ml water and 1 dashi packet. Convey it to a boil over medium warmth.
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Simmer for two–3 minutes. Then, squeeze the liquid from the dashi packet and discard the packet.
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Season the dashi with 1½ Tbsp soy sauce, 1 Tbsp mirin, 1 tsp sugar, and ⅛ tsp Diamond Crystal kosher salt and blend all of it collectively. Cowl the pot with a lid to maintain it scorching and stop evaporation. Flip off the warmth and put aside.
To Put together the Components
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Reduce the white a part of ½ Tokyo negi (naga negi; lengthy inexperienced onion) diagonally into ½-inch (1.3-cm) slices. Put aside.
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Thinly slice the leaves and tender stems of 4 sprigs mitsuba (Japanese parsley)(non-compulsory).
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Reduce 1 inexperienced onion/scallion into skinny slices. Switch the inexperienced onion slices and non-compulsory mitsuba to a small plate or bowl for topping the soup later.
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Diagonally reduce 4 slices narutomaki (fish muffins) (non-compulsory). Then, reduce 6–8 oz thinly sliced beef (resembling ribeye) in half to about 1½–2 inches (3.8–5 cm) huge.
To Cook dinner the Beef
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Warmth the frying pan on medium warmth. When it‘s scorching, add 1 Tbsp impartial oil and the Tokyo negi.
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Sauté the negi till golden brown and tender. Then, add the thinly sliced beef and prepare dinner till it‘s now not pink.
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Add 2 tsp sugar and 1 Tbsp soy sauce.
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Stir-fry the meat till it’s properly coated with the seasoning. Take away from the warmth.
To Boil the Udon Noodles
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Cook dinner 2 servings udon noodles in boiling water in keeping with the bundle directions. For frozen udon noodles, boil from frozen for 1 minute to reheat. Drain properly and rinse shortly with water to take away the surplus starch.
To Serve
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Divide the drained udon noodles into particular person serving bowls and pour the new broth to cowl.
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Place the stir-fried beef, narutomaki, inexperienced onions, and mitsuba on high. In case you prefer it spicy, sprinkle shichimi togarashi (Japanese seven spice) on high. Take pleasure in!
To Retailer
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You may maintain the stir-fried beef, udon noodles, and broth individually in hermetic containers and retailer them within the fridge for as much as 3 days.
To Make the Broth with Mentsuyu (Elective)
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In a medium saucepan, mix ⅓ cup mentsuyu (concentrated noodle soup base), 2⅓ cups water, and 1 Tbsp mirin and blend properly. Convey the combination to a delicate simmer over medium warmth. Cowl with a lid and switch off the warmth. The udon broth is now prepared to make use of.
Energy: 579kcal, Carbohydrates: 59g, Protein: 32g, Fats: 23g, Saturated Fats: 8g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 9g, Trans Fats: 1g, Ldl cholesterol: 72mg, Sodium: 976mg, Potassium: 353mg, Fiber: 4g, Sugar: 7g, Vitamin A: 107IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 3mg
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Editor’s Be aware: This put up was initially printed on November 8, 2015. It’s been up to date with new photographs and video on November 17, 2021, and republished with extra useful info on July 31, 2025.