🍜 Niku udon
Niku udon is a bowl of thick, chewy wheat udon noodles in hot dashi broth, topped with thin slices of beef simmered sweet and salty in soy sauce and mirin. Sliced scallion finishes the bowl. The broth is light and savoury, the beef rich and glossy, and the dish is eaten as a quick, filling meal at noodle counters and at home.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 portions udon noodles (about 400 g cooked)
- 200 g thinly sliced beef
- 800 ml dashi
- 4 tbsp soy sauce
- 3 tbsp mirin
- 1 tsp sugar
- 2 scallions, sliced
Method
- Bring the dashi to a simmer with 2 tbsp soy sauce and 1 tbsp mirin; season with salt.
- In a small pan, simmer the beef with the remaining soy sauce, mirin and the sugar for 3–4 minutes until glossy.
- Cook or warm the udon in boiling water according to the packet and drain.
- Divide the noodles between bowls, pour over the hot broth, top with the beef and scallion.
How to make it lighter
- Choose lean beef and skim off any fat from the simmering pan.
- Use a smaller portion of noodles and add extra scallion or greens to the broth.
- Leave some of the broth in the bowl — most of the salt is there.
History
Udon has been eaten in Japan for centuries, and beef toppings became common after meat eating spread in the late 19th century. In the Kansai region, where beef is the default meat, niku udon is a standard item at noodle shops today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →