Beef Udon

I love Japanese food, even I have never been to Japan. So I did some research on how to make beef udon and twisted this recipe a little to be my own style… This soup is perfect for rainy weather or when you are sick. It’s so light, less oil, and I can say It’s healthier…



Total Time: 30 minutes

Serving: 4


150 g               steak beef

150 g               tenderloin beef (after trying out both, I prefer to have tenderloin)

1 j                    Onions, sliced in chunk

4 tbsp              soy sauce

4 tbsp              mirin

4 tbsp              sake

4 tbsp              sugar

4 tbsp              water

2 tbsp              vegetable oil


4 cups              Dashi broth

2 tbsp              soy sauce

1 tbsp              mirin

1 tbsp              sugar

½ tbsp.             salt

Udon noodle


  • Preheat a pan on medium-high with vegetable oil.
  • Add in chopped onion, stir about 1 minute until it’s fragrant._DSC1761.JPG
  • Throw in the beef, stir until it’s cooked._DSC1763.JPG
  • Season with the sauces. Cook for another 5 minutes. Ready. Set aside._DSC1769.JPG
  • Cook udon noodle in the boiling water, normally about 3 minutes, but it depends also on the brand, please check the instruction. Put in a bowl._DSC1775.JPG
  • Cook the dashi broth and its mixed sauce in a pot until it’s boiled. Now your soup is ready, you can put the udon in a bowl, pour in the soup, top it with the beef and garnish it with vegetable of choice and spring onion._DSC1777.JPG_DSC1772.JPG
  • Also, if you like, you can garnish it with used dashi and katsuobushi._DSC1779.JPG

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