Niku Udon (Japanese Thick Noodles in Dashi Broth with Braised Beef)
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.
Adjust Servings
Instructions
- 1
Simmer beef and onion with 1 tbsp soy sauce, 1 tbsp mirin, and sugar in a pan.
- 2
When beef is glazed and seasoned, set aside.
- 3
Bring dashi to a simmer and season with remaining soy sauce and mirin.
- 4
Cook udon separately and rinse briefly in hot water to remove excess starch.
- 5
Place noodles in bowls, pour in broth, and top with simmered beef.
- 6
Finish with chopped scallion.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Osaka Kitsune Udon (Thick Noodles with Sweet Fried Tofu in Dashi)
Kitsune udon is Osaka's signature noodle bowl, defined by sweet simmered fried tofu draped over thick wheat noodles in a clear dashi broth. The broth is made from kombu and bonito flakes, seasoned with light soy sauce in the Kansai tradition - pale in color but full in umami. The aburaage tofu is simmered separately in a mixture of dashi, soy sauce, mirin, and sugar until it swells with sweet braising liquid, releasing a burst of flavor with each bite. Thick, chewy udon noodles sit in the steaming broth, their neutral wheat taste serving as a canvas for the delicate soup. A scattering of sliced green onion adds freshness and a mild bite. In Osaka, kitsune udon is eaten at all hours - a quick breakfast before work, a light lunch, or a late-night bowl after drinks - and every neighborhood udon shop has its own version of the sweet tofu recipe.
Kake Udon (Plain Udon in Clear Dashi Broth)
Kake udon is the most elemental form of Japanese udon: chewy wheat noodles served in a clear, hot dashi broth seasoned simply with soy sauce, mirin, and a pinch of salt. The broth is built on katsuobushi and kelp, so its flavor is subtle but deeply savory. Toppings are kept to a minimum - typically a few slices of kamaboko fish cake and chopped scallion - letting the quality of the stock and the springy bite of the noodles take center stage. The dish is meant to be eaten quickly while the noodles still have their bounce, which is why it has long been a fast, affordable staple at standing noodle shops across Japan.
Nikujaga (Japanese Beef Potato Onion Soy-Sweet Stew)
Nikujaga is the quintessential Japanese home-cooked stew, often described as the dish that defines a mother's cooking in Japan. Thinly sliced beef, potatoes, onion, carrot, and shirataki noodles are simmered in a broth of dashi, soy sauce, mirin, and sugar. The dish traces its origins to the Meiji era, when a Japanese naval officer attempted to recreate British beef stew using local ingredients - resulting in a clear, soy-based braise rather than a thick, flour-bound stew. The potatoes absorb the seasoned liquid until soft at the edges but still holding shape, while shirataki noodles soak up flavor and add a springy contrast.
Udon with Seasoned Fried Tofu
Kitsune udon is a classic Japanese noodle soup topped with sweet-simmered fried tofu pouches. The aburaage is first blanched to remove excess oil, then braised in a mixture of water, soy sauce, mirin, and sugar for about six minutes until the seasoning penetrates through. The broth is made separately from dashi stock, seasoned with soy sauce, mirin, and a small amount of salt to keep it clean and transparent. Frozen udon noodles are warmed briefly in boiling water - just long enough to loosen them without overcooking - then placed in the bowl with hot broth ladled over. The simmered tofu sits on top, releasing its sweet-savory liquid into the surrounding broth as you eat. Chopped scallion and a pinch of shichimi pepper add brightness and mild heat to finish.
Classic Katsudon (Pork Cutlet Egg Rice Bowl)
Classic katsudon is a Japanese rice bowl that transforms a crispy pork cutlet into something altogether different by simmering it briefly with onion, egg, and seasoned dashi broth. Thinly sliced onion cooks first in a shallow pan of tsuyu - a blend of soy sauce, mirin, and dashi - until soft and sweet. The fried cutlet, sliced into strips, is nestled into the onion broth, then lightly beaten egg is poured over the top and cooked just until it sets into a custard-like layer. This half-set egg clings to the panko crust, creating a contrast between the still-crunchy edges and the silky coating. The entire mixture is slid onto a bowl of steaming rice, where the savory broth soaks into the grains. In Japan, katsudon is traditionally eaten before exams or competitions as a good-luck ritual.
Japanese Beef Bowl (Gyudon)
Gyudon starts with paper-thin slices of beef and thinly cut onion simmered together in a broth of soy sauce, mirin, sugar, and grated ginger. The key is keeping the heat at medium rather than high, which prevents the beef from toughening and allows the onion to break down gently, releasing sweetness into the sauce. As the liquid reduces to a glossy, concentrated state, the flavors intensify into a layered combination of salty, sweet, and faintly sharp ginger notes. A one-minute rest off the heat lets the beef absorb more of the seasoned broth before it goes over the rice. The dish differs from stir-fried beef bowls in that the meat is never seared; instead it poaches in the simmering liquid, staying notably soft. A runny egg on top is traditional and adds richness when the yolk breaks into the sauce.