Beef Udon (x2 scale)
Recipe by user david
A comforting Japanese noodle soup with chewy udon, savory dashi broth, and sweet-salty stir-fried beef.
Serves 4
This easy Beef Udon combines a clean, umami-rich broth with chewy udon noodles and tender, sweet-savory beef for a classic Japanese comfort bowl. It’s ideal for a quick weeknight dinner or a warming lunch, and you can choose between making the broth from scratch with dashi or using a faster mentsuyu-based option. For best results, keep the broth hot but not vigorously boiling to preserve its delicate flavor, and cook the beef just until no longer pink so it stays tender. Store the broth, noodles, and beef separately so leftovers reheat well without the noodles getting soggy.
- 4 2⁄3 cups 4 2⁄3 cups (1.1 kg) water (optional)
- 4 2⁄3 cups 4 2⁄3 cups (1.1 kg) water (optional)
Bring a large pot of water to a boil for the udon; once boiling, cover and keep on low heat until ready to cook the noodles.
- 5 cups 5 cups (1.2 kg) dashi (japanese soup stock), Japanese soup stock
- 3 Tbsp 3 Tbsp (48 g) soy sauce
- 2 Tbsp 2 Tbsp (32 g) mirin
- 2 tsp 2 tsp (8 g) sugar
- 1⁄4 tsp 1⁄4 tsp (1 g) Diamond Kosher salt
- 5 cups 5 cups (1.2 kg) dashi (japanese soup stock), Japanese soup stock
- 3 Tbsp 3 Tbsp (48 g) soy sauce
- 2 Tbsp 2 Tbsp (32 g) mirin
- 2 tsp 2 tsp (8 g) sugar
- 1⁄4 tsp 1⁄4 tsp (1 g) Diamond Kosher salt
Prepare the broth: make dashi, then season with soy sauce, mirin, sugar, and kosher salt; cover and set aside to keep hot.
- 1 1 Tokyo negi, white part only or 4 green onions
- 2 2 green onions, for topping
- 8 sprigs 8 sprigs mitsuba (optional), for garnish
- 8 slices 8 slices narutomaki (fish cake) (optional)
- 12 oz to 1 lb 12 oz to 1 lb (340 to 450 g) beef ribeye, thinly sliced
- 1 1 Tokyo negi, white part only or 4 green onions
- 2 2 green onions, for topping
- 8 sprigs 8 sprigs mitsuba (optional), for garnish
- 8 slices 8 slices narutomaki (fish cake) (optional)
- 12 oz to 1 lb 12 oz to 1 lb (340 to 450 g) beef ribeye, thinly sliced
Prep toppings and add-ins: slice Tokyo negi (white part), thinly slice green onion, slice mitsuba, and diagonally slice narutomaki; cut beef into shorter pieces if needed (about 1½–2 inches wide).
- 2 Tbsp 2 Tbsp (26 g) vegetable oil
- 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (17 g) sugar
- 2 Tbsp 2 Tbsp (32 g) soy sauce
- 2 Tbsp 2 Tbsp (26 g) vegetable oil
- 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (17 g) sugar
- 2 Tbsp 2 Tbsp (32 g) soy sauce
Cook the beef: heat a frying pan over medium heat, add neutral oil and Tokyo negi, sauté until golden and tender, add beef and cook until no longer pink, then add sugar and soy sauce and stir-fry until well coated; remove from heat.
- 4 4 pack udon noodle
- 4 4 pack udon noodle
Cook the udon in boiling water according to the package (frozen udon: boil from frozen for 1 minute); drain.
- shichimi togarashi (optional), for serving
- shichimi togarashi (optional), for serving
Assemble: divide noodles into bowls, pour hot broth over, top with beef, narutomaki, green onion, and mitsuba, and sprinkle with shichimi togarashi if desired.
- 2⁄3 cup 2⁄3 cup mentsuyu (optional)
- 2 Tbsp 2 Tbsp (32 g) mirin (optional)
- 2⁄3 cup 2⁄3 cup mentsuyu (optional)
- 2 Tbsp 2 Tbsp (32 g) mirin (optional)
Optional quick broth: combine mentsuyu, water, and mirin in a saucepan, bring to a gentle simmer over medium heat, then cover and turn off heat.
Notes
To store: Keep the stir-fried beef, udon noodles, and broth separately in airtight containers and store in the refrigerator for up to 3 days.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 442 | 885 |
| Protein | 31.8g | 63.6g |
| Fat | 34.0g | 68.0g |
| Saturated Fat | 13.6g | 27.1g |
| Carbohydrates | 0.0g | 0.0g |
| Fiber | 0.0g | 0.0g |
| Sugar | 0.0g | 0.0g |
| Sodium | 219mg | 438mg |
| Cholesterol | 107mg | 213mg |
Per serving values based on 2 servings at 2x scale.
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