Niku Udon – Beef Noodle Soup

Plump, chewy noodles, a broth scented with soy and mirin, and juicy sweet-and-savory slices of beef… A comforting, indulgent combination straight from Japanese cuisine

Udon needs no introduction: these famed Japanese noodles are a powerhouse ingredient in countless dishes across Asia. Along with Soba, they are said to be the most eaten noodles in Japan.

No wonder: they are filling and pair well with almost any sauce. Today I am sharing a bowl that brings together Udon, marinated beef, and a rich, flavorful dashi broth. 

Niku Udon, what is it? 

Niku Udon is cherished for its thick noodles, the broth they soak in, and the meat that ties everything together.

When people talk about Niku Udon, they almost automatically think of beef. Yet if you translate the term literally, it does not refer to beef at all.

Actually, the word “niku” simply means meat. Strictly speaking, Niku Udon is a meat noodle soup whether it contains beef, pork or chicken. Still, beef remains the most popular choice. 

Preferences also vary by region. In Kanto cooks often use pork, while in Kansai they favor beef. Each area has its own spin on Niku Udon; there is no single, rigidly traditional recipe. 

That said, beef is the best option for this version. The meat is sliced paper thin and marinated in soy sauce and mirin, giving it a flavor reminiscent of Teriyaki sauce.

If you love sweet-and-salty dishes, this bowl is pure bliss. The noodles and beef are bathed in hot dashi and garnished with scallions or mitsuba, as well as kamaboko such as narutomaki. To take it even further, many people crown their Niku Udon with an Onsen Tamago!

The main ingredients of Niku Udon 

Udon noodles: what we love about Udon is their thick, chewy texture, perfect for a dish as indulgent as this. Dried noodles are easy to find; however, if you can pick up pre-cooked ones, which are becoming more common, seize the chance. The difference in texture and flavor is worth it. Here, I will be using pre-cooked noodles. 

Beef: Niku Udon calls for a specific type of meat. As mentioned, thinly sliced beef is usually used, and it is what I prefer for this recipe, especially with the marinade. 

Light soy sauce: essential, because it is used in both the broth and the marinade. Thin and salty, light soy sauce is the ideal dipping condiment. That is what Chinese cuisines and Taiwanese cuisine recommend for dressings, stir-fries, and therefore marinades.

Mirin: its gentle sweetness balances the saltiness of soy sauce while adding extra depth. Along with soy sauce, the two are almost inseparable!

Dashi: a delicate, aromatic broth packed with umami. Just taste Kitsune Udon to see how amazing it is. For this recipe you can therefore use instant dashi powder as in that post. Otherwise, I encourage you to make dashi at home using nothing more than bonito flakes (“Katsuobushi“) and Kombu. It is quick and easy. 

Narutomaki kamaboko: narutomaki, that small fish-cake garnish with its striking look, is the finishing touch of any self-respecting Niku Udon. You also see it very often in ramen. I admit that during the shoot I did not have any on hand, so it is missing in the photo

Tips for successful Niku Udon

To stay organized, start by preparing the toppings: slice the scallions and the narutomaki. That way they will be ready when it is time to serve, and your Niku Udon will reach the table piping hot at the same time.