Udon noodles with sweet and savoury beef recipe

Name: Udon noodles with sweet and savoury beef recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 320 g (11.3oz) dried udon noodles, or 4 packets pre-cooked udon; 1 spring onion, finely chopped; 400 g (14.1oz) beef, ideally a well-marbled cut, sliced; 2 tbsp soy sauce; 1 tbsp raw (demerara) sugar; 2 tbsp mirin; 200 ml (7fl oz) dashi (see steps 1-3 and dashi ingredients); 1.4 l (2.5pints) water; 14 g (0.5oz) kombu seaweed; 14 g (0.5oz) katsuobushi (dried bonito flakes); 1.2 l (2.1pints) dashi (see steps 1-3 and dashi ingredients); 3 tbsp mirin; 3 tbsp soy sauce; 1 tsp salt; 2 tbsp sake

Servings: persons

320 g (11.3oz) dried udon noodles, or 4 packets pre-cooked udon
1 spring onion, finely chopped
400 g (14.1oz) beef, ideally a well-marbled cut, sliced
2 tbsp soy sauce
1 tbsp raw (demerara) sugar
2 tbsp mirin
200 ml (7fl oz) dashi (see steps 1-3 and dashi ingredients)
1.4 l (2.5pints) water
14 g (0.5oz) kombu seaweed
14 g (0.5oz) katsuobushi (dried bonito flakes)
1.2 l (2.1pints) dashi (see steps 1-3 and dashi ingredients)
3 tbsp mirin
3 tbsp soy sauce
1 tsp salt
2 tbsp sake

1
First, make the dashi.
2
Place the water in a saucepan.
3
Cut the kombu into 2 pieces and add to the water, then leave to soak for at least 30 minutes in the refrigerator.
4
You can do this the night before or a few hours ahead of time.
5
Heat the water on a low heat until it just comes to a simmer, about 15 minutes.
6
Dont let it boil, or the seaweed flavour will be too strong.
7
Take out the kombu just before the stock comes to the boil and add the katsuobushi all at once.
8
Bring to the boil on a medium heat, then turn off the heat immediately.
9
Let it infuse for 10 minutes.
10
Strain the dashi into a bowl.
11
Let the dashi drip through, pressing lightly.
12
For the beef, cut the beef slices into 3cm strips.
13
Place the beef, soy sauce, sugar and mirin in a saucepan.
14
Saute, stirring regularly, over a low to medium heat.
15
Add the dashi and let it simmer on a low heat for 5 minutes.
16
To make the soup, put all the ingredients in a saucepan and bring to the boil.
17
Cook the noodles according to the instructions on the packet.
18
Drain the noodles and divide between four bowls.
19
Pour the soup over the noodles.
20
Top with the beef, garnish with the spring onion and serve immediately.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 320 g (11.3oz) dried udon noodles, or 4 packets pre-cooked udon, 1 spring onion, finely chopped, 400 g (14.1oz) beef, ideally a well-marbled cut, sliced, 2 tbsp soy sauce, and more.

Yes, Udon noodles with sweet and savoury beef recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!