Niku Udon (Japanese Thick Noodles in Dashi Broth with Braised Beef)
Quick answer
Niku udon is a Japanese noodle soup built on two distinct layers of flavor.
What makes this special
- Niku Udon features thinly sliced beef braised in sweet soy sauce over a savory dashi broth.
- Beef braised separately in soy, mirin, and sugar for a glossy sweet glaze
- Kombu and bonito dashi broth leaves a clean, lingering umami finish
Key ingredients
Core cooking flow
- 1 Thinly slice 120 g onion and finely chop 2 tablespoons scallion.
- 2 Put the onion in a pan and cook over medium heat for 2 to 3 minutes.
- 3 Add 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 tablespoon sugar, then lower the heat.
Niku udon is a Japanese noodle soup built on two distinct layers of flavor. The broth starts with a clear dashi made from kombu and bonito flakes, seasoned with soy sauce and mirin for a clean, umami-rich base. Separately, thinly sliced beef is simmered with onion in a concentrated mix of soy sauce, mirin, and sugar until each slice is glazed in a sweet, savory coating. The beef is placed atop thick, chewy udon noodles swimming in the hot broth, and the two seasoning profiles merge at the table. Chopped scallions add freshness to cut through the richness. It is a staple of both home kitchens and udon shops across Japan.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Thinly slice 120 g onion and finely chop 2 tablespoons scallion.
Loosen the 2 portions of udon noodles gently before cooking so the strands separate quickly later and do not break in the pot.
- 2Control
Put the onion in a pan and cook over medium heat for 2 to 3 minutes.
When the edges turn translucent, spread in 220 g thinly sliced beef and cook only until about half of the red color disappears.
- 3Season
Add 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 tablespoon sugar, then lower the heat.
Turn the beef for about 2 minutes until glossy, then stop cooking before the slices tighten and become tough.
- 4Control
Heat 800 ml dashi stock in a pot, and when it begins to boil, add 2 tablespoons soy sauce and 1 tablespoon mirin.
Simmer for 1 minute, then dilute with hot dashi if the broth tastes too salty.
- 5Heat
Cook the udon noodles in boiling water according to the package timing.
Once the strands loosen and turn supple, rinse with hot water to remove surface starch, then drain well so the broth stays clear.
- 6Finish
Place the drained udon in deep bowls and ladle plenty of hot broth over it.
Top with the simmered beef and onion, scatter the scallion, and serve immediately before the noodles absorb too much liquid.
After the steps
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