Niku Udon
肉うどん
Serves 2 · Prep: 10 minutes · Cook: 20 minutes · Total: about 30 minutes
I always have a pack of frozen udon in the freezer for these kinds of nights. A little beef, some dashi, and whatever greens are in the fridge are enough to make dinner.
Ingredients
Broth
- 3 cups dashi
- 3 tablespoons Japanese soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1½ teaspoons sugar
- ¼ teaspoon kosher salt
- 4 thin slices daikon, peeled and cut into half-moons
- ½ small onion, thinly sliced
- 8 ounces thinly sliced fatty beef, such as ribeye, chuck, or shabu-shabu beef
Noodles and toppings
- 2 portions frozen or fresh udon
- 1 small handful mizuna, arugula, watercress, or baby spinach
- Thinly sliced scallions, optional
- Shichimi togarashi, optional
Instructions
- 1
Start the broth
Combine the dashi, soy sauce, mirin, sake, sugar, and salt in a medium saucepan. Add the daikon and onion.
- 2
Simmer the daikon
Bring to a gentle simmer and cook for 10 to 15 minutes, until the daikon is tender and slightly translucent.
- 3
Add the beef
Add the beef a few slices at a time, separating them with chopsticks. Simmer gently for 1 to 2 minutes, just until the beef is cooked.
- 4
Skim the broth
Skim off any grey foam that rises to the surface, but leave the clear beef fat in the broth.
- 5
Taste and adjust
Taste the broth. Add a splash of water if it is too salty, or a little more soy sauce if it tastes weak.
- 6
Cook the udon
Cook the udon separately according to the package directions. Frozen udon usually needs only 1 to 2 minutes in boiling water. Drain well and divide between two bowls.
- 7
Assemble the bowls
Pour the hot broth, beef, onion, and daikon over the noodles.
- 8
Finish
Add the greens on top and let the heat of the broth wilt them slightly. Finish with scallions or shichimi togarashi if using.
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