Kenji Makes Niku Udon (Japanese Beef Noodle Soup)
Recipe Overview
Overview
Niku Udon is a delightful Japanese dish that brings together the comforting elements of beef, noodles, and a rich broth. The process begins with making dashi, a traditional Japanese stock that forms the backbone of this recipe. Kenji emphasizes the importance of using high-quality ingredients, particularly the katsuobushi, which adds a smoky umami flavor to the broth. The thinly sliced beef, simmered with onions, melds beautifully with the dashi, creating a savory and satisfying dish.
One of the standout features of this recipe is the technique of slicing the onion. Kenji suggests cutting it from pole to pole, which allows for a milder flavor and a texture that melts into the broth. This attention to detail is what elevates the dish from simple to extraordinary. The udon noodles, whether fresh or frozen, soak up the flavors of the broth, making each bite a comforting experience.
As the dish comes together, the balance of flavors is crucial. A touch of soy sauce and mirin enhances the sweetness and depth of the broth, while the optional shichimi togarashi adds a delightful kick. This dish is not just a meal; it’s a warm hug in a bowl, perfect for any night of the week. Whether you’re enjoying it on a chilly evening or sharing it with loved ones, niku udon is sure to become a favorite in your home cooking repertoire.
Recipe Details
Steps & Tips
Add kombu to cold water and bring to a simmer.
Tip: Avoid letting the Dashi come to a rolling boil to prevent bitterness.
Shut off the heat and add katsuobushi to the Dashi, then let it steep for 5-10 minutes.
Prepare scallion whites, sugar, soy sauce, mirin, sake, and thinly shaved ribeye beef.
Slice onion from pole to pole for better texture.
Tip: Slice onions from pole to pole for a milder flavor and better texture.
Strain the Dashi to remove katsuobushi.
Tip: You can add more water to make a second Dashi if desired.
Add beef and onions to the Dashi and simmer.
In a separate pot, boil water and cook udon noodles.
Tip: Taste the broth for seasoning and adjust with soy sauce or mirin as needed.
Season the Dashi with soy sauce and mirin.
Tip: Simmer beef to develop flavor without browning, which is typical in Japanese cooking.
Assemble the udon noodles in a bowl and add the beef and broth.
Top with shichimi togarashi for added flavor.
Ingredients
Ingredient: Soy
→ Substitution: Coconut Aminos
Ingredient: Gluten
→ Substitution: Gluten-Free Noodles
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Dashi is a fundamental Japanese stock made from kombu and katsuobushi, providing a deep umami flavor.
- •Thinly sliced beef is essential for quick cooking and tender texture in dishes like niku udon.
- •Udon noodles can be found fresh, frozen, or dried, with fresh being preferred for the best texture.
- •Shichimi togarashi is a Japanese spice blend that adds a complex flavor profile to dishes.
