Niku Udon
肉うどん
Serves 2 · Prep: 10 minutes · Cook: 20 minutes · Total: about 30 minutes
Frozen udon is one of my essentials in the freezer (I absolutely love the brand Sanukiya, by the way). With a little dashi and some greens, you'll have a simple but hearty soup for even the coldest of winters!
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.
The daikon goes in before the beef
At a Japanese market, look for trays marked shabu-shabu or sukiyaki. The beef has already been sliced paper-thin and only needs a minute or two in the broth. If you start with ribeye, chuck, or brisket, chill it in the freezer for 20 minutes first, or getting those thin slices will be maddening.
The daikon needs far longer. Let it simmer for 10 to 15 minutes, until it turns slightly translucent, before adding the beef a few slices at a time. As the meat cooks, skim off the gray foam that rises to the surface. The clear fat can stay.
Cook the udon in a separate pot
While the daikon softens, bring a second pot of water to a boil. Frozen Sanukiya udon loosens in a minute or two. Drain the noodles directly into the serving bowls before ladling the broth over them.
Frequently Asked Questions
Can I use instant dashi?
Yes. Mix it according to the package directions before adding the soy sauce and mirin. Wait until you taste the finished broth before adding salt, since some dashi powders contain much more sodium than others.
Can I use shelf-stable udon?
Yes. Rinse off the packing liquid and warm the noodles according to the package directions. They will have a softer texture than frozen udon, although the broth and toppings can stay the same.
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