Beef Udon Noodle Soup Recipe (肉うどん - Niku Udon)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than beef.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is often cheaper.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in sodium, chicken broth is often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar with sugar mimics mirin's sweetness, while white wine is usually cheaper.

Introduce the recipe for beef udon noodle soup (niku udon).

Show ingredients: 2.5 cups dashi stock, 2 tablespoons soy sauce, salt, frozen pre-cooked udon noodles, 1 tablespoon sugar, 225 grams thinly sliced beef, 4 scallions, 2 tablespoons sake, shichimi togarashi.

Trim the roots off the scallions, slice the stems at a 10-degree angle, and cut the greens into thin strips.

Add dashi and soy sauce to a small pot and bring to a boil; taste and add salt if needed (about 1/4 teaspoon).

Move the dashi mixture to the back burner to keep warm over low heat.

Boil water in a pot to reheat the frozen udon noodles.

In a frying pan, combine remaining dashi, sake, soy sauce, sugar, and scallion stems; bring to a full boil.

Add the beef to the boiling mixture, ensuring slices are separated to avoid clumping; stir periodically.

Reduce heat and let the beef and scallions simmer until the meat is tender and liquid is reduced (about 15 minutes).

Add the scallion greens to the beef mixture and stir in.

Drain the udon noodles and add half to each of two bowls.

Top the noodles with the beef mixture and sauce.

Sprinkle shichimi togarashi on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens