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Beef Udon Recipe

Thick wheat noodles in savory broth with tender sliced beef - a hearty and comforting Japanese noodle soup.

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2 people
Difficulty: Medium

Ingredients

For the Broth:

  • 4 cups dashi stock
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1 tsp sugar
  • 1/2 tsp salt

For the Beef:

  • 200g thinly sliced beef (ribeye or sirloin)
  • 1 tbsp soy sauce
  • 1 tsp mirin
  • 1 tsp vegetable oil

For Assembly:

  • 2 portions fresh udon noodles
  • 2 green onions, sliced
  • Kamaboko (fish cake), sliced
  • Tempura flakes (tenkasu)

Instructions

  1. Prepare the Broth

    In a large pot, combine dashi stock, soy sauce, mirin, sake, sugar, and salt. Bring to a gentle simmer.

  2. Marinate the Beef

    Toss sliced beef with soy sauce and mirin. Let marinate for 10 minutes while preparing other ingredients.

  3. Cook the Udon

    Cook fresh udon noodles according to package instructions. Drain and rinse briefly with warm water.

  4. Cook the Beef

    Heat oil in a pan over high heat. Quickly stir-fry the marinated beef for 1-2 minutes until just cooked through.

  5. Assemble the Bowls

    Divide cooked udon between two bowls. Pour hot broth over noodles and top with cooked beef.

  6. Add Toppings

    Garnish with sliced green onions, kamaboko, and tempura flakes. Serve immediately while hot.

Chef's Tips

Beef Slicing

Slice beef very thinly against the grain for maximum tenderness. Partially freezing the meat makes slicing easier.

Noodle Texture

Fresh udon noodles have the best texture. If using frozen, don't thaw first - cook directly from frozen.

Serving Temperature

Serve immediately in warmed bowls. The broth should be steaming hot to properly warm the noodles and beef.