Niku Udon (Japanese Beef Noodle Bowls)
A simple and delicious Japanese beef noodle soup made with udon noodles and a savory broth.
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- •3 1/2 cups Dashi stockcan be made from powdered Dashi
- •2 tablespoons Mirin
- •2 tablespoons Soy sauce
- •Salt(optional)to taste, depending on Dashi used
- •1 Onionthinly sliced
- •3/4 pound Ribeye beefthinly sliced for Sukiyaki
- •1/2 cup Sake(optional)can substitute with water
- •2 tablespoons Sugar
- •2 servings Udon noodlesfresh, frozen, or dried
- •Scallionsthinly sliced for garnish
- •Shichimi togarashi(optional)Japanese seven spice for garnish
- 1
Prepare the Dashi stock by dissolving powdered Dashi in water to make about 3 1/2 to 4 cups of stock.
5 min
- 2
Add 2 tablespoons of mirin and 2 tablespoons of soy sauce to the Dashi stock. Adjust salt to taste.
2 min
- 3
Slice the onion thinly and prepare the ribeye beef by slicing it thinly for Sukiyaki.
5 min
- 4
In a pot, add the sliced onion and beef. Pour in 1/2 cup of sake, 2 tablespoons of mirin, 2 tablespoons of soy sauce, and 2 tablespoons of sugar.
5 min
- 5
Simmer the beef and onion mixture for about 10 minutes until the beef is tender.
10 min
- 6
Cook the udon noodles according to package instructions. Drain and set aside.
5 min
- 7
Assemble the bowls by placing cooked noodles in a bowl, ladling the beef and onion mixture over the noodles, and pouring the Dashi broth over everything.
5 min
- 8
Garnish with thinly sliced scallions and a sprinkle of Shichimi togarashi if desired.
2 min
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