Beef Udon (Niku Udon) is a classic Japanese noodle dish featuring tender sliced beef simmered in a rich sauce, served in aromatic dashi broth with fresh udon noodles. The standout trait is the homemade kombu and bonito dashi broth that anchors the entire dish.
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Put the kombu/kelp and water in a pot over very low heat. Remove the kombu just before it comes to a boil. Turn the heat to medium and add the katsuobushi/bonito flakes. Once it comes to a boil, reduce the heat slightly and allow to simmer for up to 2 minutes. Then turn off the heat. Once the bonito flakes have settled to the bottom of the pot, pour the broth into a bowl with a soup strainer, straining to extract the broth. Press the bonito flakes firmly with a spoon to drain off the liquid. Pour the broth into a pot and heat on medium heat. Once it begins to simmer, add the ingredients of (A) and heat until just before it begins to boil, then turn off the heat.
Slice the beef into bite-size lengths. Warm the cooking oil in a frying pan on medium heat, then cook the beef in it. Once the meat changes color, gradually add in the ingredients of (B) and heat till most of the juices have evaporated, while mixing the ingredients together.
Pour mirin into a microwave-safe bowl and heat uncovered in a microwave for 1 minute (600W). Heat dashi broth in a pot over medium heat, then add the mirin from the previous step and Kikkoman Soy Sauce, and bring to a boil.
Boil plenty of water in a pot and add the udon noodles. Using chopsticks, stir to loosen the udon noodles and boil according to the time indicated on the packaging. Drain the hot water using a colander in the sink. Place the udon noodles into a pot or bowl and pour running water into it, using your hands to rinse the udon noodles as if kneading them. Discard the rinsing water and repeat this process 2-3 times.
After removing excess moisture from the udon noodles, place them in a pot of the tsuyu (soup). Warm them up briefly on medium heat. Serve the udon noodles in a bowl and pour in some of the tsuyu (soup) . Layer the simmered beef atop it, then sprinkly with the toppings.
Store cooled beef and broth separately in airtight containers for up to 2 days. Reheat broth and beef gently over medium heat; cook fresh udon noodles just before serving.
soup strainer or fine-mesh sieve · microwave-safe bowl · colander · chopsticks
Yes. Fresh udon requires significantly less cooking time (2–3 minutes vs. package time for dry). Rinse and warm them the same way.
Remove kombu just before boiling, add bonito flakes, simmer for up to 2 minutes after the boil, then let flakes settle to the bottom before straining.
Omit it or substitute with a small splash of mirin, though the depth of flavor will be reduced slightly.
Yes. Prepare both components separately and refrigerate for up to 2 days. Reheat gently over medium heat before serving.
Rinsing removes excess starch and prevents the noodles from clumping together, ensuring a better texture in the final dish.
