When the weather turns chilly, my thoughts inevitably drift to warm, comforting bowls of homemade soup. One dish that never fails to transport me to the cozy streets of Tokyo is Beef Udon. The combination of thick, chewy noodles swimming in a rich dashi broth, paired with tender strips of beef and a medley of vibrant toppings, is undeniably delightful.
I came across this recipe while searching for a way to elevate my weeknight dinners, and let me tell you, this is a game changer! Not only does it embrace a burst of flavors that will leave you wanting more, but it also comes together in just 25 minutes. Perfect for those evenings when fast food seems like the only option, this Beef Udon quickly transforms into a satisfying homemade masterpiece that impresses family and friends alike.
So, gather your ingredients, roll up your sleeves, and let this simple yet delectable dish bring warmth and joy to your dinner table!
Why will you love Beef Udon?
Simplicity: This recipe is uncomplicated, making it perfect for cooks of all levels. Just a few straightforward steps, and dinner is served!
Rich, Authentic Flavor: The luscious dashi broth infused with soy sauce and mirin delivers an umami punch that will transport your taste buds straight to Japan.
Versatile Ingredients: Feel free to substitute or add your favorite toppings. From veggies to proteins, customize this dish to suit your cravings!
Quick and Efficient: In just 25 minutes, you can whip up a delicious meal that’s not only satisfying but also healthier than takeout.
Crowd-Pleasing Comfort: Whether for a cozy family dinner or hosting friends, Beef Udon is a universally loved dish that will warm hearts and bellies alike!
Beef Udon Ingredients
For the Broth
- Dashi – A key ingredient for authentic flavor, this Japanese soup stock serves as the backbone of your beef udon.
- Soy Sauce – Adds depth and umami; you can use low-sodium soy sauce for a lighter option.
- Mirin – This sweet rice wine balances the savory elements of the dish.
- Sugar – Just a teaspoon enhances the overall flavor of the broth.
- Diamond Crystal Kosher Salt – A pinch is all you need to season the broth perfectly.
For the Noodles
- Udon Noodles – Be sure to choose either frozen or parboiled for convenience, or use dry noodles by cooking them properly.
For the Beef and Toppings
- Thinly Sliced Beef (Ribeye recommended) – A must-have for richness; choose marbled cuts for added flavor.
- Tokyo Negi (Long Green Onion) – This enhances the soup’s base; slice the white part for the best taste.
- Green Onion/Scallion – Provide a fresh crunch as a topping; reliability in adding brightness!
- Mitsuba (Japanese Parsley, optional) – This aromatic green garnish adds a lovely herbal touch.
- Narutomaki (Fish Cakes, optional) – For a splash of color and texture, these circular slices are visually appealing.
- Shichimi Togorashi (Japanese Seven Spice, optional) – A sprinkle can add a kick of flavor and heat if you’re feeling adventurous!
With these simple yet essential ingredients, you’ll be set to create a bowl of Beef Udon that’s bursting with comforting flavors and captivating warmth. Happy cooking!
How to Make Beef Udon
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Gather Ingredients: Start by assembling all the ingredients listed above. Bring a large pot of water to a boil for the udon noodles and keep it covered on low heat until ready.
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Prepare Dashi: In a medium saucepan, combine 2½ cups or 600 ml water with 1 dashi packet. Bring to a boil over medium heat, then simmer for 2–3 minutes. Discard the dashi packet after squeezing out the liquid.
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Season the Broth: Add 1½ Tbsp soy sauce, 1 Tbsp mirin, 1 tsp sugar, and ⅛ tsp Diamond Crystal kosher salt to the dashi. Mix everything well and cover the pot with a lid.
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Slice Negi and Mitsuba: Cut the white part of ½ Tokyo negi into ½-inch slices and set them aside. If using, thinly slice the leaves and tender stems of 4 sprigs of mitsuba for later.
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Chop Green Onion: Slice 1 green onion/scallion into thin pieces and set them on a plate or in a bowl for topping your soup.
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Prep Narutomaki and Beef: If using, cut 4 slices of narutomaki diagonally. Also, cut your 6–8 oz thinly sliced beef into strips about 1½–2 inches wide.
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Sauté Negi: Heat a frying pan over medium heat and add 1 Tbsp of neutral oil. Sauté the Tokyo negi until they turn golden brown and tender, which adds a wonderful aroma!
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Cook Beef: Add the thinly sliced beef to the pan. Cook until it’s no longer pink, then add 2 tsp sugar and 1 Tbsp soy sauce, stirring until everything is nicely coated. Remove from heat.
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Cook Udon Noodles: Add your 2 servings of udon noodles to the boiling water. Follow the package instructions, but if using frozen noodles, simply boil for 1 minute to reheat.
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Assemble Bowls: Drain the udon noodles and divide them into individual serving bowls. Pour the hot dashi broth over the noodles until they are fully covered.
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Top It Off: Carefully place the sautéed beef, narutomaki, green onions, and mitsuba on top of the noodles. For an optional kick, sprinkle some shichimi togarashi over the dish.
Optional: Garnish with additional green onions for a fresh touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Beef Udon is a fantastic option for meal prep, making it perfect for busy weeknights! You can prepare the dashi broth and sauté the Tokyo negi and beef up to 3 days in advance. Store the broth in the refrigerator, and keep the beef mixture in an airtight container to preserve its flavors. When you’re ready to eat, simply reheat the broth and the beef mixture; then, cook the udon noodles according to package instructions—frozen noodles will only need 1 minute to reheat. This method ensures that your Beef Udon is just as delicious, saving you time without sacrificing flavor!
Expert Tips for Beef Udon
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Perfect Dashi: Use fresh, high-quality dashi for the best flavor. If it’s too salty, balance with water; if too bland, add a touch more soy sauce.
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Cook Noodles Right: Ensure your udon noodles are cooked to al dente. Overcooked noodles can become mushy and will absorb too much broth.
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Beef Preparation: Slice beef against the grain for tender bites. If you find it challenging, pop it in the freezer for 15 minutes before slicing!
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Feel Free to Customize: Experiment with toppings—add vegetables or swap proteins! The beauty of Beef Udon lies in its versatility.
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Garnishing Wisely: Don’t skip dewy garnishes like mitsuba or additional green onions; they elevate the dish’s visual appeal and freshness!
What to Serve with Beef Udon?
When it comes to crafting a delightful meal, pairing dishes can elevate the dining experience to new heights.
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Steamed Bok Choy: This crisp, light vegetable adds a refreshing contrast to the rich flavors of udon, complementing the broth beautifully.
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Gyoza (Dumplings): These savory, pan-fried dumplings offer a comforting crunch and are perfect for dipping in soy sauce or chili oil. Together, they enhance the overall umami experience.
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Japanese Pickles (Tsukemono): Bright and tangy, these pickles provide a vibrant burst of flavor that cuts through the richness of the udon, creating a balanced palate.
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Sushi Rolls: A platter of fresh sushi rolls can be a gorgeous side, adding color and a delightful variety of textures to your meal. Options like California rolls or veggie rolls fit perfectly.
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Miso Soup: This classic companion to many Japanese dishes, with its earthy flavors, complements the udon wonderfully and enhances your meal’s warmth and heartiness.
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Green Tea: This soothing beverage accompanies your udon meal beautifully; its subtle flavor helps cleanse the palate between bites.
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Vanilla Ice Cream with Soy Sauce Drizzle: For dessert, the creamy sweetness of ice cream paired with a dash of soy sauce creates an unexpected yet delightful combination, rounding off the meal on a sweet note.
How to Store and Freeze Beef Udon
Fridge: Store leftover Beef Udon in an airtight container for up to 3 days. If possible, keep the broth separate from the noodles to maintain texture.
Freezer: Beef Udon can be frozen for up to 2 months. Make sure to cool the broth and noodles completely, then store them in separate freezer-safe containers.
Reheating: Thaw overnight in the fridge before reheating. Heat the broth gently on the stove, and re-cook the noodles in boiling water for 1–2 minutes before serving.
Avoid Texture Loss: For optimal quality, do not freeze any fresh toppings like green onions or mitsuba; add them just before serving!
Beef Udon Variations
Feel free to get creative and tailor this dish to your tastes!
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Vegan: Swap beef for seared tofu or tempeh, and use vegetable broth instead of dashi for a hearty plant-based option. The flavors will still shine with the right seasonings!
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Gluten-Free: Substitute udon noodles with gluten-free rice noodles or zucchini noodles to cater for dietary needs while still enjoying a comforting bowl.
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Spicy Kick: Add sliced fresh chili peppers or a dash of sriracha to your broth for a delightful heat that ignites the senses. Spice lovers will rejoice with this addition!
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Vegetable Boost: Toss in colorful vegetables like bok choy, mushrooms, or baby corn during the broth simmer for added nutrition and a crunchy texture. This also turns your bowl into a vibrant medley!
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Homemade Dashi: For a deeper flavor, experiment with making your own dashi using soaked kombu and dried shiitake mushrooms – a nurturing addition that’s worth the effort!
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Extra Protein: Enhance the dish by adding poached eggs or shrimp for additional protein that will enrich your Beef Udon experience. The creamy yolk perfectly complements the broth!
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Umami Twist: Incorporate miso paste into your broth for an extra layer of umami richness; simply dissolve it in the warm dashi for that delightful depth of flavor.
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Herb Garnish: Instead of mitsuba, try fresh cilantro or basil as a garnish for a unique twist on the traditional flavors, adding freshness that contrasts beautifully with the broth.
Beef Udon Recipe FAQs
What type of dashi should I use for Beef Udon?
Absolutely! For the best flavor, use high-quality, fresh dashi. You can make your own using kombu and bonito flakes, or for convenience, opt for instant dashi packets available in Asian markets.
How should I store leftover Beef Udon?
Very good question! Store any leftovers in an airtight container in the fridge for up to 3 days. I recommend keeping the broth separate from the noodles to preserve their texture and avoid sogginess.
Can I freeze Beef Udon?
Yes, you can freeze Beef Udon for up to 2 months! Simply cool the broth and noodles completely, then store them in separate freezer-safe containers. When ready to enjoy, thaw in the fridge overnight and reheat as noted below.
What’s the best method for reheating Beef Udon?
To reheat, gently warm the broth on the stove over low heat until steaming. For the noodles, boil water and cook them for just 1–2 minutes until heated through—this ensures they don’t turn mushy!
How do I know if my udon noodles are cooked perfectly?
Great question! Udon noodles should be cooked to al dente, which means they should be tender but still provide a bit of chew. Follow package instructions closely, and taste them right before draining to ensure you get it just right!
Are there any allergens I should be aware of in Beef Udon?
Yes, definitely. This recipe contains gluten from the udon noodles and soy sauce, and the broth may also include fish (if using bonito flakes). If you have specific allergies, consider substituting with gluten-free noodles and soy sauce. Always check labels for any added ingredients!
Savory Beef Udon: Homemade Comfort in Every Slurp
Ingredients
Equipment
Method
- Gather Ingredients: Start by assembling all the ingredients. Bring a large pot of water to a boil for the udon noodles and keep it covered on low heat until ready.
- Prepare Dashi: In a medium saucepan, combine 2½ cups water with 1 dashi packet. Bring to a boil, then simmer for 2–3 minutes. Discard the dashi packet after squeezing out the liquid.
- Season the Broth: Add 1½ Tbsp soy sauce, 1 Tbsp mirin, 1 tsp sugar, and ⅛ tsp salt to the dashi. Mix everything well and cover the pot.
- Slice Negi and Mitsuba: Cut the white part of ½ negi into ½-inch slices. If using, thinly slice the leaves and stems of 4 sprigs of mitsuba.
- Chop Green Onion: Slice 1 green onion/scallion into thin pieces.
- Prep Narutomaki and Beef: Cut 4 slices of narutomaki diagonally. Cut beef into strips about 1½–2 inches wide.
- Sauté Negi: Heat a frying pan and add 1 Tbsp oil. Sauté negi until golden brown and tender.
- Cook Beef: Add beef to the pan, cook until no longer pink, then add 2 tsp sugar and 1 Tbsp soy sauce, stirring until coated. Remove from heat.
- Cook Udon Noodles: Add udon noodles to boiling water, cook according to package instructions.
- Assemble Bowls: Drain udon and divide into bowls. Pour hot dashi broth over noodles.
- Top It Off: Place sautéed beef, narutomaki, green onions, and mitsuba on top. Sprinkle shichimi togarashi if desired.