Niku Udon

Thick, chewy udon noodles in a clear dashi broth. The thinly sliced beef, sautéed with sugar and soy sauce, adds a tender, umami richness that seasons the whole bowl.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 758
• Protein: 47 g
• Carbs: 82 g
• Fat: 22 g

Ingredients

• 800 g udon noodles ( fresh or pre-cooked )
• 500 g Beef sirloin ( sliced very thinly against the grain )
• 1600 ml dashi stock
• 2 piece Yellow onion ( sliced )
• 8 tbsp soy sauce
• 6 tbsp mirin
• 2 tbsp White sugar
• 2 tbsp Peanut oil
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 pinch Shichimi Togarashi ( for sprinkling )

Instructions

1. Prepare the broth base

   In a saucepan, combine the dashi broth with 2 tablespoons of soy sauce and 2 tablespoons of mirin. Bring to a simmer. The broth should remain clear and have a subtle marine aroma.

2. Sear the beef

   Heat the oil in a pan. Sauté the sliced yellow onion until translucent. Add the thinly sliced beef. As soon as the meat changes color, pour in the remaining soy sauce, mirin, and sugar. Let it reduce until the meat is glossy and coated.

3. Cook the udon

   Plunge the udon noodles into boiling water. Gently loosen them with chopsticks. They should be soft and elastic to the bite. Drain carefully.

4. Assemble the bowls

   Divide the noodles into two large bowls. Pour the hot broth over them. Place a generous portion of beef in the center, sprinkle with sliced green onion and shichimi togarashi for extra depth.

Chef's tips

• To slice the beef very thin, place it in the freezer for 30 minutes before cutting.
• Don't overcook the udon; they must maintain their characteristic springy texture.

Storage

This dish should be eaten immediately. The noodles will absorb the broth if left too long.