Beef Udon
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
17 stepsTiming varies by step
Ingredient prep checklist
- Mitsuba: 4 sprigs mitsuba (Japanese parsley) ((optional; for garnish))
- Beef: 6–8 oz thinly sliced beef (such as ribeye)
- Narutomaki: 4 slices narutomaki (fish cakes) ((optional))
- Shichimi Togarashi: shichimi togarashi (Japanese seven spice) ((optional))
low heat
Gather all the ingredients. Bring a large pot of water to a boil for the udon noodles. Once boiling, keep it covered on low heat until you‘re ready to heat the noodles.
Visual cue
Once boiling, keep it covered on low heat until you‘re ready to heat the noodles.
Step help
Watch for
Visual cue
Once boiling, keep it covered on low heat until you‘re ready to heat the noodles.
Source
Beef Udon (Niku Udon) (Video) 肉うどん
References
This step uses
- 2 servings udon noodles
- 2⅓ cups water
Full ingredient reference
- 2½ cups dashi (Japanese soup stock)
- 1½ Tbsp soy sauce
- 1 Tbsp mirin
- 1 tsp sugar
- ⅛ tsp Diamond Crystal kosher salt
- ½ Tokyo negi (long green onion) ((white part only; or use 2 green onions))
- 1 green onion/scallion ((for topping))
- 4 sprigs mitsuba (Japanese parsley) ((optional; for garnish))
- 6–8 oz thinly sliced beef (such as ribeye)
- 4 slices narutomaki (fish cakes) ((optional))
- 1 Tbsp neutral oil
- 2 tsp sugar
- 1 Tbsp soy sauce
- 2 servings udon noodles
- shichimi togarashi (Japanese seven spice) ((optional))
- ⅓ cup mentsuyu (concentrated noodle soup base)
- 2⅓ cups water
- 1 Tbsp mirin