Beef Udon Recipe

Prepare and Simmer Broth

In a large pot, combine beef stock, water and dashi granules. Add soy sauce, mirin, brown sugar, sake (if using), smashed ginger and garlic. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Simmer uncovered for 12–15 minutes to marry flavors. Skim any foam that rises. Taste and adjust seasoning with a little extra soy or salt if needed. Keep warm on low while you prepare other components.

Finish Broth

Strain out the ginger and garlic pieces if you prefer a clear broth (optional). Stir in white pepper and keep warm over the lowest heat setting so it stays hot but not boiling when assembling bowls.

Marinate Beef

Toss the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon mirin, 1/2 teaspoon sesame oil and 1 teaspoon cornstarch until evenly coated. Let sit 8–10 minutes while broth simmers; cornstarch helps create a silky finish on the beef.

Cook Beef

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the beef in a single layer (work in two batches if necessary). Sear for 30–45 seconds per side until just browned but still tender. Remove beef to a plate.

Make Teriyaki Glaze

Lower heat to medium, add any juices from the beef back to the pan, then add 1 teaspoon brown sugar and 1 teaspoon soy sauce. Stir until the sugar melts and the mixture thickens slightly (about 30 seconds). Return the beef to the pan and toss to coat in the glaze. Remove from heat and keep covered to stay warm.

Cook Udon

If using fresh or frozen udon, follow package instructions: typically boil in plenty of water for 1–3 minutes until heated through and tender. If using dried, cook according to package until al dente. Drain and rinse briefly under warm water to remove excess starch and prevent clumping; divide between two serving bowls (6 oz per bowl).

Prepare Vegetables

In a small skillet or the same pan used for beef, add a light drizzle of oil over medium heat. Sauté shiitake mushrooms and the white parts of the scallions for 2–3 minutes until softened. Add baby bok choy halves and sauté another 1–2 minutes until bright green and slightly wilted (or blanch bok choy briefly in the boiling broth for 30 seconds). Add bean sprouts just to warm through. Remove vegetables and arrange on top of noodles.

Warm Egg (optional)

If using soft-boiled eggs, bring a small pot of water to a simmer, gently add eggs, and cook 6–7 minutes for jammy yolks. Transfer to an ice bath, peel, and halve. Place on top of each bowl.

Assemble Bowls

Ladle hot broth into each bowl over the noodles and vegetables (about 3.5–4 cups broth per bowl depending on bowl size). Arrange glazed teriyaki beef on top of each bowl.

Garnish and Serve

Scatter sliced green parts of the scallions, toasted sesame seeds, nori strips or furikake, and pickled ginger as desired. Place halved soft-boiled eggs into bowls if using. Serve immediately while hot.