Never Fail Beef Niku Udon Recipe | Rich & Tender Japanese Noodle Soup

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.

Start by making a marinade in a container: add 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon oyster sauce, 1/2 teaspoon light brown sugar, 1/2 teaspoon ginger paste, and 50ml water; mix until combined and sugar is dissolved.

Place 150 grams of thinly sliced beef into the marinade; use fatty end cuts like thigh, loin, or belly; let marinate at room temperature for about 10 minutes.

Cut half an onion into wedges; sprinkle with 1/2 teaspoon salt to soften the taste and texture; set aside.

Prepare the broth by combining 500ml of dashi, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon light brown sugar; bring to a boil and let bubble for about 2 minutes to burn off the alcohol; turn off the heat and keep warm.

Heat a frying pan on medium and add block fat (or preferred oil); once hot, add the onions and fry until slightly softened, about a few minutes.

Cook udon noodles according to the package directions; if using frozen noodles, microwave them as they are pre-cooked.

Add the marinated beef along with the marinade to the frying pan; cook until the beef is done and the marinade reduces slightly.

Divide the cooked udon noodles into two bowls; pour the broth over the noodles.

Place the cooked meat and onions on top of the noodles; drizzle leftover sauce and juices over the top.

Garnish with chopped spring onion and optional shimmy togarashi for heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens