If you have never had udon noodle dishes before, then you should definitely give this Japanese dish a try. This simple noodle soup is filled with sliced beef. While the recipe might seem rather plain, it is actually made with very few ingredients. Just a few ingredients are all that is needed to make this tasty meal. The beef and onion are both soft, and the udon noodles should be firm to the bite.
Beef Udon Recipes
Beef Udon Noodles Soup
Beef udon is a Japanese dish made with udon noodles. It is served with generous toppings of beef and is very popular in Japan. This recipe is very easy to make and only takes 30 minutes. In addition, it is a delicious, quick meal. It is also healthy, and makes a great meal for a party. You can also serve it as a vegetarian dish. You should make this dish yourself to get the most out of this tasty Japanese food.
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Servings: 5 servings
Calories: 274kcal
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Ingredients
- 300 grams wagyu steak thinly sliced into bite pieces
- 2 tablespoons vegetables oils
- 2 spring onions thinly sliced
for the soup :
Instructions
- Slice the thinly sliced meats into bite size parts and marinate with soy sauce and sugars, andthen set a part.
- In a moderate saucepan, add 1500ml broth/dashi and 2 tsp sugar. Add 3 tablespoon mirin and 3 tablespoon soy sauce and take it to a boil.
- Flavor the soup and modify the taste with salt since it will improve the flavor without adding additional sugars or soy sauce. Covers and maintain it on low heat.
- Take out udon noodles from the packet and place found in a good heatproof bowl. And covers with boiling drinking water and soak for approximately 2¬5 minutes. Make use of tongs to gently individual the noodles and drain. After the udon is done cooking food, transfer to serving bowls.
- And begin heating the large frying pan. Once it’s heated, add 2 tablespoon vegetable oil and make the spring onions until tender. Add the meats and cook until brownish all sides. So when the sauce offers caramelized and slightly thicken, switch off the heat. Place the udon in the serving bowls. Pour the warm soup over the udon and put the meat along with the udon.
- Serve with poached eggs and garnish with spring onions. Or you can serve with any part dish you like.
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Notes
To prepare beef udon, heat the udon in water until tender. If the udon is frozen, it should be prepared in advance. You can also use a pre-cooked udon. To serve beef steamed udon, add the meat and veggies to the pot. Once the beef is cooked, you can top it with a sliced scallion and shichimi togarashi.
Nutrition
Serving: 1serving | Calories: 274kcal | Carbohydrates: 13g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 2074mg | Potassium: 470mg | Fiber: 1g | Sugar: 10g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Slow Cooker Beef Udon
Ingredients:
- 1 pound (450g) thinly sliced beef (such as ribeye or sirloin)
- 8 cups (1.9 liters) beef or vegetable broth
- 1 package of dried udon noodles (about 8 oz)
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 carrots, julienned
- 2 cups (470ml) sliced shiitake mushrooms
- 2 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sake (Japanese rice wine)
- 2 tablespoons brown sugar
- Salt and pepper to taste
- Green onions, for garnish
- Nori (seaweed) sheets, for garnish
- Sesame seeds, for garnish
Instructions:
- Sear the Beef (Optional): To enhance the flavor, you can sear the beef slices in a hot pan with a little oil until they’re lightly browned. This step is optional but highly recommended for added depth of flavor.
- Slow Cooker Setup: Place the beef, sliced onions, minced garlic, ginger, and julienned carrots in the slow cooker.
- Broth and Seasoning: In a separate bowl, mix together the beef or vegetable broth, soy sauce, mirin, sake, and brown sugar. Pour this mixture over the beef and vegetables in the slow cooker. Add salt and pepper to taste.
- Cook on Low: Cover the slow cooker and cook on the low setting for 6-8 hours. This slow cooking process will allow the beef to become incredibly tender and infuse the broth with flavor.
- Cook Udon Separately: About 20-30 minutes before you’re ready to serve, cook the dried udon noodles separately according to the package instructions. Drain and set them aside.
- Add Mushrooms: Add the sliced shiitake mushrooms to the slow cooker about 15 minutes before serving. They will cook and infuse their flavor into the broth.
- Serve: To serve, place a portion of cooked udon noodles in a bowl. Ladle the slow-cooked beef and broth over the noodles. Garnish with green onions, nori sheets, and sesame seeds.
Tips for making Beef Udon
Cooking Tips
- Searing the Beef (Optional): While searing the beef is optional, it greatly enhances the flavor. The Maillard reaction that occurs when you sear the beef creates a depth of flavor that makes your dish extraordinary.
- Cut Beef Slices Evenly: When slicing the beef, aim for uniform thickness. This ensures that all pieces cook evenly, resulting in consistently tender beef.
- Low and Slow: The key to incredible Slow Cooker Beef Udon is to cook it low and slow. Resist the temptation to rush the process on a high setting. Let the flavors develop over several hours.
- Taste and Adjust: Taste the broth before serving. Depending on your preference, you might want to adjust the seasoning by adding more soy sauce for saltiness, mirin for sweetness, or sake for depth of flavor.
- Use Quality Udon Noodles: High-quality udon noodles make a significant difference in the final dish. Look for fresh or vacuum-sealed udon noodles rather than dried ones for the best texture.
Serving Suggestions
- Garnishes Galore: When serving, don’t skimp on the garnishes. Freshly chopped green onions, toasted sesame seeds, and nori (seaweed) sheets add layers of flavor and texture.
- Complementary Sides: Pair your Slow Cooker Beef Udon with a side of pickled ginger or a simple cucumber salad for a refreshing contrast to the warm, savory dish.
- A Touch of Heat: If you like a little heat, serve the udon with shichimi togarashi (Japanese seven-spice blend) or a side of chili oil for those who prefer to spice things up.
- Umami Accompaniments: Enhance the umami flavors with a side of kimchi or sautéed shiitake mushrooms.
- Japanese Beverage Pairing: For an authentic Japanese experience, serve your Beef Udon with a refreshing glass of cold green tea or a Japanese lager.
Frequently Asked Questions about Beef Udon
- Can I use frozen udon noodles? Yes, you can use frozen udon noodles if fresh ones are not available. Simply thaw them before cooking according to the package instructions.
- Can I prepare Slow Cooker Beef Udon in advance? Absolutely! Slow Cooker Beef Udon is a great make-ahead dish. Cook it the day before, refrigerate, and reheat when you’re ready to serve.
- Can I use a different protein besides beef? Certainly! While traditionally made with beef, you can also use chicken, pork, or tofu to create your variation of this dish.
- What if I don’t have a slow cooker? If you don’t have a slow cooker, you can prepare this dish on the stovetop. Use a heavy-bottomed pot and simmer on low for a few hours.
- How should I store leftovers? To store leftovers, place them in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.
Indulge in Japanese comfort food with our Slow Cooker Beef Udon recipe. Enjoy savory, umami-packed goodness. Cook, share, and subscribe for more culinary inspiration.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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