Craving a steamy bowl of hot noodle soup? This heartwarming Beef Udon is my go-to Japanese comfort dish. My recipe serves up tender sliced beef on top of thick, chewy udon noodles in a savory broth. What’s not to love?
Gather all the ingredients. Bring a large pot of water to a boil for the udon noodles. Once boiling, keep it on low heat until you're ready to cook the noodles.
To Make the Udon Broth
In a medium saucepan, add the measured water and a dashi packet. Bring it to a boil over medium heat. If you have mentsuyu (noodle soup base), see the instructions below for how to cook udon broth with mentsuyu.
Simmer for 2-3 minutes. Then, squeeze the liquid from the dashi packet and discard the packet
Add the soy sauce, mirin, sugar, and salt and mix it all together. Cover the pot with a lid (don't let the soup evaporate) and remove it from the heat.
To Prepare the Ingredients
Cut the white part of the Tokyo negi diagonally into ½-inch (1.3 cm) slices. Set aside.
Thinly slice the mitsuba leaves and tender stems (optional).
Cut the green onion into thin slices. Transfer the green onion slices and mitsuba to a small plate/bowl for topping the soup later.
Cut the narutomaki (fish cake) diagonally into 4 thin slices. Cut the thinly sliced shabu shabu beef in half, about 1½ to 2 inches (3.8-5 cm) wide.
To Cook the Beef
Heat the frying pan on medium heat. When it's hot, add the oil and negi.
When the negi is golden brown and tender, add the meat and cook until it's no longer pink.
Add the sugar and soy sauce.
Stir-fry the meat until it is well coated with the seasoning. Remove from the heat.
To Boil the Udon Noodles
Cook the udon noodles in boiling water according to the package instructions. For frozen udon noodles, boil from frozen for 1 minute to reheat. Drain well and rinse quickly with water to remove the excess starch.
Divide the well-drained udon noodles into individual serving bowls and pour the hot broth over the noodles to cover.
Place the stir-fried beef, narutomaki, green onions, and mitsuba on top. If you like it spicy, sprinkle shichimi togarashi on top. Enjoy!
You can keep the stir-fried beef, udon noodles, and broth separately in airtight containers and store them in the refrigerator for up to 3 days.
To Make the Udon Broth (with Mentsuyu; Optional)
In a medium saucepan, combine water, mentsuyu (noodle soup base), and mirin and mix well. Bring the mixture to a gentle simmer over medium heat. Cover with a lid and turn off the heat. The udon broth is ready to use.