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Niku Udon (Udon with Sweet Simmered Beef)
Serves 2 · About 20 min
Beef simmered sweet and salty in sugar and soy sauce, on top of hot udon.
① Cut the green onions and beef→② Simmer the beef sweet and salty→③ Make the broth→④ Boil the udon→⑤ Serve
What to buy
Meat
Frozen foods
Vegetables
Seasonings & dry goods
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How to make it
1
Cut the green onions and beef
- Put the green onions on the cutting board and slice them small, 2–3 mm wide (thin rounds)
- Cut only large pieces of beef to about 5 cm. After cutting, wash the cutting board and knife with dish soap
How to tell it's doneThe green onions and beef are cut and on separate plates.
2
Simmer the beef sweet and salty
- Put 50 ml water, 1 1/2 tbsp sugar, 1 1/2 tbsp soy sauce and 1 tbsp mirin in a frying pan (a small pot is fine too) and bring to a boil over medium heat
- Add the beef and simmer, breaking it apart with chopsticks
- 3–4 min, until the liquid gets low. Stir now and then
How to tell it's doneThe beef has no red parts and is brown all over, and only a little liquid is left at the bottom of the pan.
Be carefulIf you simmer until the liquid is gone, it burns. Turn off the heat while a little is still left at the bottom.
3
Make the broth
- Put 600 ml water and 1 1/2 tsp dashi granules in a pot
- Add 2 tbsp soy sauce, 2 tbsp mirin and 1/3 tsp salt, and put over medium heat
- When it boils, turn to low heat and keep it warm
- Taste it. If the flavor is weak, add salt a pinch at a time
How to tell it's doneIt is bubbling, and the broth is a clear brown.
4
Boil the udon
- Bring plenty of water (about 1.5 L) to a boil in a large pot
- Add the frozen udon still frozen
- Boil for the time on the package (usually about 1 minute). Loosen with chopsticks
- Drain in a strainer
How to tell it's doneThe noodles are separated one by one and white and soft all the way through (no frozen parts).
Be carefulThe package often also explains how to heat it in the microwave. In that case, follow the package.
5
Serve in bowls and top with the beef
- Put the udon in bowls
- Pour on 300 ml per person (3–4 ladlefuls) of the broth from step 3
- Top each bowl with half of the beef from step 2, with its liquid, then the green onions. Sprinkle with a little shichimi if you like
ReadyThe beef and green onions are on top, and it is steaming. The liquid from the beef mixes into the broth and makes it richer.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The beef is toughIt simmered too long. Next time, turn off the heat when the red parts are gone and a little liquid is left.
The beef burnedThe liquid ran out. Next time, stop while liquid is still left at the bottom.
It is all too sweetAdd salt to the broth a pinch at a time, and taste each time.
The sauce is saltyThe liquid from the beef goes in too, so add water to the broth 50 ml at a time and reheat.
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