How to make beef udon noodles, (niku udon). Warm and delicious!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lighter, while chicken broth is budget-friendly.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar mimics the sweetness of mirin, while white wine is often more accessible.

udon noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba offers a healthier whole grain option, while spaghetti is widely available.

Prepare dashi by soaking kombu and niboshi in 800 grams of water for at least 30 minutes.

Heat the dashi over low heat for 30 minutes, skimming off foam to clarify the soup.

Remove kombu and niboshi from the dashi and add bonito flakes, simmer for 5 minutes, skimming off foam again.

Prepare ingredients by cutting Japanese leek and green onion into bite-sized pieces.

Blanch beef in hot water for 30 seconds, then cool and cut into bite-sized pieces.

Strain the dashi to extract flavors and return it to the pot.

Add soy sauce, sugar, Japanese leek, and beef to the dashi, simmer for 3 minutes.

Boil udon noodles according to package instructions, using a large amount of water.

Serve udon in a large bowl, pour the soup over, and top with beef and green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens