How to Make Beef Udon (Niku Udon) (Recipe) 肉うどんの作り方 (レシピ)

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Bring a large pot of water to a boil for the udon. Once boiling, cover it and keep it on low heat until needed.
2. Pour 2½ cups (600 ml) water and 1 dashi packet into a medium saucepan. Bring to a boil over medium heat, then simmer 2 to 3 minutes. Squeeze the packet and discard it.
3. Season the dashi with 1½ Tbsp soy sauce, 1 Tbsp mirin, 1 tsp sugar and ⅛ tsp Diamond Crystal kosher salt. Stir, cover to keep hot, then turn off the heat.
4. Slice the white part of the Tokyo negi diagonally into ½-inch (1.3 cm) pieces. Thinly slice the mitsuba if using, and slice the green onion. Set the toppings aside. Diagonally cut the narutomaki if using, and cut the beef into strips about 1½ to 2 inches (3.8 to 5 cm) wide.
5. Heat a frying pan over medium heat. Add 1 Tbsp neutral oil and the negi, and sauté until golden and tender.
6. Add the beef and cook until no longer pink.
7. Add 2 tsp sugar and 1 Tbsp soy sauce, and stir-fry until the meat is well coated. Remove from heat.
8. Cook 2 servings of udon in boiling water per the package. For frozen udon, boil 1 minute from frozen.
9. Divide the drained noodles among bowls, pour the hot broth over, and top with the beef, narutomaki, green onion and mitsuba. Add shichimi togarashi if you like heat.

Summarized from Just One Cookbook's video. Watch it for the details.

More recipes with

ScallionBeefUdon noodle