Easy Niku Udon Recipe

This easy Niku Udon recipe is the ultimate Japanese comfort food. It features tender beef in a light, sweet-savory broth; it’s warm, soothing, and full of umami. Perfect for when you’re craving something cozy and satisfying. When craving something fast and comforting, this easy niku udon recipe only takes 20 minutes.

What is Niku Udon?

Niku Udon is a traditional Japanese dish made with thick udon noodles and a sweet-savory, soy sauce-based broth. “Niku” means “meat” in Japanese, typically referring to beef in this context. The dish likely originated in the Kansai region, where there is a preference for sweeter flavors. This region is also known for its sukiyaki-style beef dishes, which influence the flavor profile of niku udon. Today, it is enjoyed across Japan as a popular and comforting meal.

Easy Niku Udon Ingredients

For the broth:

• 3 cups dashi broth (or substitute with chicken broth)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar

For the Beef & Noodles:

• Udon noodles (fresh or frozen)
• 200g (7 oz) thinly sliced beef (ribeye or chuck)
• 1 whole onion, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• Salt, to taste

Toppings (Optional but Recommended)

• Poached egg or soft-boiled egg
• Green onions, finely chopped
• Shichimi togarashi (for a spicy kick)
• Nori or wakame (seaweed), for garnish

Instructions

In a pot, combine the broth, soy sauce, mirin, and sugar. Bring to a boil, then turn off the heat and set aside.

In a pan, drizzle some oil and cook the onions until translucent.

Add the beef and sauté until browned. Stir in soy sauce, mirin, sake, sugar, and salt to taste.

Boil the frozen udon noodles according to the package instructions.

To serve, place the cooked udon noodles in a bowl. Top with the beef mixture, pour over the broth, and garnish with green onions, a poached egg, or nori.

Enjoy!

Storage

• For best results, store the noodles and broth separately.
• Let the broth cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.
• Store the udon noodles in a separate container, lightly tossing them in oil to prevent sticking.
• You can also freeze the broth for up to 1 month.
• To serve, simply reheat the broth in a pot over medium heat.

Easy Niku Udon Cooking Tips

• Use thinly sliced, marbled beef cuts like ribeye.
• Do not overcook the beef.
• Cook the noodles separately to avoid overcooking in broth.

Substitutes

• If you don’t have dashi broth, you can substitute it with chicken or vegetable broth.
• You can also make a simple dashi by simmering bonito flakes in water and straining the liquid.
• If you don’t have cooking sake, you can substitute it with Chinese Shaoxing wine, dry sherry, or white wine mixed with a little sugar.

If you enjoyed this easy Niku udon recipe, you might also like my enoki beef rolls recipe.