Beef Udon
A Taste of Japan – Niku Udon Recipe (Beef Udon)
If you’ve ever traveled in Japan, you might already know that highway service areas are more than just pit stops — they’re mini destinations filled with Michi no Eki (roadside stations), local produce, souvenir shops, and quick, satisfying meals.
During my trips to Hiroshima from Shimane, I always looked forward to stopping at one of these Michi no Eki for lunch. And my go-to dish? Niku Udon or Beef Udon — a comforting bowl of udon noodles topped with tender slices of beef simmered in a sweet and savory soy-based sauce.
While I often enjoy simple udon dishes like plain udon or wakame (seaweed) udon, Beef Udon has a special kind of warmth. The combination of chewy noodles, rich dashi broth, and umami-packed beef makes it the ultimate comfort food — perfect for a cozy meal at home.
This recipe recreates that nostalgic flavor, so you can enjoy the taste of Japan from your own kitchen.
What Is Niku Udon?
Niku Udon (肉うどん) literally means “beef udon.” It’s a classic Japanese noodle soup made with thick, chewy udon noodles served in a savory dashi-based broth and topped with thinly sliced beef and onions simmered in a sweet soy sauce mixture.
It’s a popular dish across Japan — you’ll find it everywhere from casual diners to highway rest stops. The beef adds richness and depth to the delicate broth, creating a perfectly balanced bowl that’s both hearty and soothing.
RECIPE
Servings: 3
Time: 20 min
Ingredients:
1 lb thin sliced beef chuck
1/2 pc onion, sliced
1 tsp grated ginger
3 tbsp sake
3 tbsp soy sauce
3 tbsp mirin
2 tbsp sugar
For the soup:
6 cups water
2 packs dashi powder (2 tbsp)
4 tbsp soy sauce
4 tbsp mirin
For the nooldes
3 servings udon noodles (fresh or frozen)
chopped green onion
Instructions:
Prepare the ingredients:
Slice the onion thinly.Grate ginger.
Chop green onions for garnish.
Cook the beef:
In a pan or pot, combine sake, soy sauce, mirin, sugar, onion, and grated ginger.Simmer over medium heat until the onion becomes tender.
Add the beef to the pan and cook gently until the beef is fully cooked and the flavors have melded together.
Turn off the heat, set aside.
Make the soup base:
In a separate pot, Add water, dashi powder, soy sauce, and mirin.Bring it to a gentle simmer, stir well until dissolved and keep warm.
Cook the udon noodles:
In another pot, boil water and cook the udon noodles according to the package instructions.Drain well and rinse briefly to remove the extra starch.
Assemble the bowl:
Divide the udon noodles into serving bowls.Pour over the hot soup, then top with the simmered beef and onions.
Top with some chopped green onions.
My Kitchen Tool:
I use Motoshige grater - practical and easy to clean
Tips for the Best Beef Udon
Choose the sliced beef: Thinly sliced ribeye or chuck works best for tenderness and flavor.
Don’t overcook the beef: Add it after the sauce starts simmering to keep it soft and juicy.
Use frozen udon: It has the best texture — chewy and bouncy, just like what you’d get in Japan, but dried noodles are always good to use, too!
