Original: English

Beef Udon (Nikutama Udon)

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Enjoy restaurant-quality flavor at home with this umami-rich, sweet, and savory beef udon recipe. Tender, juicy beef and a flavorful broth will tantalize your taste buds. It's a hearty and satisfying meal. By following a few key tips, you can easily achieve an authentic taste. Give it a try!

📖Cooking Basics

dry（tantanmen）

Steps

Thinly slice 1/2 scallion diagonally into 5mm thick pieces.
🕒 02:20
Finely chop the green parts of 1 scallion stalk.
🕒 02:35
Remove the sprout from 1 clove of garlic.
🕒 02:54
Cut 200g of beef belly, thinly sliced into bite-sized pieces if too long.
🕒 03:18
Place 1 piece of beef fat in a pot or frying pan and melt about half of it over medium heat. Remove the beef fat and spread the melted oil evenly in the pan. Using beef fat instead of vegetable oil enhances the beef's umami.
🕒 03:34
In the same pan, cook the diagonally sliced scallions over medium heat without moving them until browned on both sides. Once browned, remove them. Browning the scallions increases their fragrance.
🕒 04:07
Add the beef to the pan with the remaining oil and stir-fry, breaking it apart over medium heat.
🕒 04:35
Once the beef is mostly separated, turn off the heat. Grate 1 clove of garlic (with sprout removed) and add it to the pan.
🕒 04:52
Turn the heat back on and stir-fry until the beef is about 80% cooked, infusing it with garlic aroma.
🕒 05:01
Return the browned scallions to the pan and continue to stir-fry until the beef is fully cooked.
🕒 05:10
Add 2 tbsp of Cooking Sake (Rice Wine), 1 tbsp of Sugar, 1 tbsp of Mirin (Sweet Rice Wine), and 1 tsp of Honey. Mix well and simmer for 1 minute. Adding sweet seasonings first helps the meat absorb flavors more easily. Adding Honey adds richness and depth of flavor; it can be substituted with Sugar if preferred.
🕒 05:22
Add 250ml of water and 4 tbsp of Soy Sauce and bring to a boil.
🕒 05:59
Once boiling, reduce heat to medium-low and simmer for 2 minutes, stirring to prevent the meat from drying out.
🕒 06:09
Turn off the heat and let the beef cool for 15 to 20 minutes. Cover with aluminum foil or kitchen paper to prevent drying. Cooling allows the meat to absorb flavors thoroughly.
🕒 06:22
Thaw 2 packs of frozen udon noodles according to package directions in the microwave.
🕒 06:50
Place the thawed udon noodles in serving bowls and top with the prepared beef mixture.
🕒 07:24
Remove only the beef from the remaining mixture, leaving the cooking liquid in the pot.
🕒 07:38
Add 600ml of water and 1 tsp of Dashi Granules to the remaining liquid in the pot and bring to a boil over high heat.
🕒 07:48
Once boiling, turn off the heat. Taste and adjust seasoning to your preference.
🕒 08:16
Pour the prepared broth over the udon noodles in the bowls and sprinkle with the chopped scallions.
🕒 08:25
Serve with shichimi togarashi or other toppings as desired. Enjoy!
🕒 08:35