{"id":35307,"title":"Niku Udon – Beef Noodle Soup","modified":"2025-06-17T16:03:50+02:00","plain":"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\n\n\n\nUdon 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.\n\n\n\nNo 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. \n\n\n\nDashi is one of the pillars of Japanese cuisine\n\n\n\nNiku Udon, what is it? \n\n\n\nNiku Udon is cherished for its thick noodles, the broth they soak in, and the meat that ties everything together. \n\n\n\nWhen 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. \n\n\n\nMy delicious beef stir-fried udon\n\n\n\nActually, 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. \n\n\n\nPreferences 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. \n\n\n\nThat 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. \n\n\n\nOnsen Tamago, the quintessential Japanese soft egg, is often added as a topping for niku udon\n\n\n\nIf 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!\n\n\n\nThe main ingredients of Niku Udon \n\n\n\n\n\n\n\nUdon 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. \n\n\n\nBeef: 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. \n\n\n\nLight 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. \n\n\n\nMirin: its gentle sweetness balances the saltiness of soy sauce while adding extra depth. Along with soy sauce, the two are almost inseparable!\n\n\n\nDashi: 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. \n\n\n\nNarutomaki 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\n\n\n\nTips for successful Niku Udon\n\n\n\nTo 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. \n\n\n\n\n\n\tNiku Udon - Beef Noodle Soup\n\t\t\n\t\tA delicious recipe for the traditional Japanese beef noodle soup, niku udon\t\n\t\n\t\t\t\n\t\n\t\t2 servings pre-cooked udon noodles200 g beef (thinly sliced)3 cloves garlic (sliced)Marinade4 tablespoons light soy sauce2 tablespoon mirin2 tablespoon sugar1 teaspoon cornstarchBroth500 ml water1 teaspoon dashi (powdered)1 tablespoon light soy sauce1 tablespoon mirin1 teaspoon sesame oilToppingsspring onions (sliced)Narutomaki (sliced)\t\n\t\n\t\tMarinate the beef for 10 minIn a hot wok over medium-high heat, add a dash of oil and stir-fry the garlic for 1 minute.Add the beef and stir-fry until cooked. Set aside.In a saucepan, add the water and the broth ingredients, then heat over medium heat. Bring to a boil. Add the udon and cook according to the package instructions. Remove from the heat.Transfer the udon and broth to bowls, then add the cooked beef on top.Sprinkle with spring onions and a few slices of narutomaki before serving.\t\n\t\n\t\tLet's proceed in order for this recipe: ideally, I would first recommend preparing the toppings by slicing the spring onions and the narutomaki. That way they will be ready to use when serving and you will keep the Niku Udon nice and hot at the same time. \n\t\n\t\n\t\tMain courseJapanese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35307","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=35307"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35307\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/17231"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=35307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=35307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=35307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}