Niku Udon Recipe

Name: Nagomi Japanese Restaurants NIKU UDON Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 cups dashi (kombu + bonito) or prepared dashi; 3 tbs soy sauce (shoyu); 2 tbs mirin; 1 tbs sake; 1 tsp sugar; 0.5 tsp salt; 12 oz thinly sliced beef (ribeye, sirloin, or chuck), cut into bite-size strips; 1 tsp vegetable oil or sesame oil; 1 tsp sugar (for beef marinade); 1 tsp mirin (for beef marinade); 1 tsp soy sauce (for beef marinade); 8 oz fresh or dried udon noodles (or soba if preferred); 2 tbsp green onions (scallions), thinly sliced; 1 tsp grated ginger; 1 tsp shichimi togarashi (optional); 0.5 cups thinly sliced negi or onion (optional topping); 1 each soft-boiled egg or onsen egg (optional); 1 tsp toasted sesame seeds (optional)

Inspired by Nagomi Japanese Restaurant

Time30m

Serves2

Niku udon or soba w / beef

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Broth & Seasoning

4 cups dashi (kombu + bonito) or prepared dashi

3 tbs soy sauce (shoyu)

2 tbs Mirin

1 tbs Sake

1 tsp sugar

1/2 tsp Celtic sea salt

Beef

12 oz thinly sliced beef (ribeye, sirloin, or chuck), cut into bite-size strips

1 tsp vegetable oil or sesame oil

1 tsp sugar (for beef marinade)

1 tsp mirin (for beef marinade)

1 tsp soy sauce (for beef marinade)

Noodles & Garnishes

8 oz fresh or dried udon noodles (or soba if preferred)

2 tbsp green onions (scallions), thinly sliced

1 tsp grated ginger

1 tsp shichimi togarashi (optional)

1/2 cups thinly sliced negi or onion (optional topping)

1 each soft-boiled egg or onsen egg (optional)

1 tsp toasted sesame seeds (optional)

Method

Broth & Seasoning

If using kombu + bonito dashi: place 4 cups water and a 4-inch kombu piece in a pot and slowly bring to just below a simmer over medium heat. Remove kombu just before boiling. Add 1 cup bonito flakes, bring to a brief simmer, turn off heat, let steep 1 minute, then strain into a clean pot. If using instant dashi or prepared dashi, heat 4 cups prepared dashi in a pot over medium heat.

To the hot dashi, add 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake and 1 teaspoon sugar. Stir and taste. Adjust salt with up to 1/2 teaspoon if needed. Keep broth hot on low while you prepare the rest.

Beef

Marinate

In a bowl combine 1 teaspoon soy sauce, 1 teaspoon mirin and 1 teaspoon sugar. Add the thinly sliced beef (12 oz) and toss to coat. Let sit 5–10 minutes while other components are readied.

Cook

Heat 1 teaspoon vegetable or sesame oil in a skillet over medium-high heat until shimmering. Add the marinated beef in a single layer (work in batches if necessary). Stir-fry 1–2 minutes until just browned and still juicy — avoid overcooking. If you like, add a splash (1 tablespoon) of the hot prepared broth or a little sake while cooking to create a saucy glaze. Remove from heat and set aside.

Noodles & Assembly

Cook the udon noodles according to package instructions: fresh udon 2–3 minutes in boiling water, dried 8–10 minutes, or until al dente. If using soba, follow its cooking time. Reserve 1/2 cup of the noodle cooking water, then drain noodles and rinse briefly under warm water to remove excess starch and prevent sticking.

Divide cooked noodles between two serving bowls (this recipe makes 2 servings). Arrange an even portion of the cooked beef over the noodles in each bowl.

Ladle hot broth over the noodles and beef, about 1 to 1.25 cups per bowl (use remaining broth as desired). The broth should be hot so it slightly warms the beef and softens the noodles if rinsed.

Top each bowl with 1 tablespoon thinly sliced green onions, 1 teaspoon grated ginger (or to taste), optional sliced negi or onion, a soft-boiled or onsen egg if using, a sprinkle of toasted sesame seeds and a pinch of shichimi togarashi for heat if desired.

Serve immediately. Encourage diners to break the egg and stir slightly so the yolk enriches the broth. Leftover broth and components can be refrigerated for up to 2 days; reheat gently on the stove.