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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Seasoned Beef
  • 1/2 pounds - Beef, thinly sliced
  • 1/2 - Brown Onion, sliced
  • 1 teaspoons - Oil
  • 1 tablespoons - Sugar
  • 3 tablespoons - Soy Sauce
  • 2 tablespoons - Mirin
  • 2 tablespoons - Water
  • Udon Noodle Soup
  • 2 packages - Sanuki Udon, frozen
  • 4 cups - Dashi
  • 1/2 teaspoons - Salt
  • 2 tablespoons - Soy Sauce
  • 3 tablespoons - Mirin
  • 4 stalks - Green Onion, thinly sliced
  • Directions:

    1. Make seasoned beef. Cut sliced beef into large pieces. Slice onion thinly. Cut ginger into thin match stick pieces.

    2. Heat oil in a frying pan at medium heat, and add beef. When the beef turns color, add ginger and onion, and cook until soft. Then add sugar, Soy Sauce, Mirin, Sake, and water, and cook for 2-3 minutes. Let cool in the pan.

    3. Make Udon. Cut green onions thinly and diagonally. Set aside.

    4. Heat Dashi to a boil. Add salt, soy sauce, Mirin, Sake. Add Udon to the soup and let it simmer for 2-3 minutes (If Udon is frozen, cook a couple of minutes longer.).

    5. Assemble.Divide noodles and soup into bowls and top with beef and green onions. Sprinkle with shichimi if you like.

    Brief Description

    Niku Udon is Udon noodle soup with beef (Niku=meat), but don’t let the name deceive you. It is not just throwing sliced beef into the soup, but there is more to it. The beef topping, to be placed on regular Udon noodle soup, is cooked in sweet and salty seasonings and punched up with ginger. This beef could even be a wonderful dish without Udon. Niku Udon looks quite simple and, in fact, it is not so hard to make, but the flavor combination of noodles, soup, and the cooked meat is surprisingly but intentionally complicated and delicious.

    Main Ingredient:

    Beef

    Category:  Soups

    Cuisine:  Japanese

    Prep Time: 15 min
    Cook Time: 15 min

    Source

    Japanese Cooking 101

    Posted By:

    mickyn

    Posted On:

    December 6, 2018

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