Beef udon. Beef udon (Niku Udon) is a Japanese comfort dish made of tender sliced beef seasoned and stir fried on top of warm udon noodle in a savory dashi broth. Easy Beef Udon Packed with Flavors Despite its simplicity, this beef udon recipe is packed with tons of flavors! Beef Udon is made of udon noodles, a dashi-based broth and flavoured beef toppings.

I usually just cook up the beef and serve it over rice. Add napa cabbage and bean sprouts until the vegetables are cooked to crisp-tender. Add udon noodles, scallions, and the rest of the seasonings, and mix well. You can cook Beef udon using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Beef udon

You need 1 packages of Udon noodles.
Prepare 4 piece of Beef (thinly sliced).
It's 3 tbsp of Canned corn.
Prepare 1 piece of Carrot.
You need bunch of Spring onion.
It's 1 piece of Seaweed.

Cook the udon noodles according to the package instructions while the beef marinades and set aside. Sukiyaki Beef Udon is a homestyle Japanese Hot Pot (nabemono) recipe with delicious beef, mushrooms, udon noodles and vegetables in a rich soy mirin dashi broth cooked at the table family style. When the weather gets chilly outside, there is nothing like a delicious pot of homemade Beef Sukiyaki Udon to warm you right up. Niku Udon is Udon noodle soup with beef (Niku=meat), but don't let the name deceive you.

Beef udon instructions

Chop spring onion in small pieces. Cut carrot into thin slices..
Boil 2 cups of chicken or beef stock..
Add udon noodles into broth when broth is boiling..
When noodles and broth are boiling, quickly add beef and carrots in..
Put noodles in bowl. Scoop corn into bowl. Decorate with carrot slices, seaweed and spring onion..
Ready to serve..

It is not just throwing sliced beef into the soup, but there is more to it. The beef topping, to be placed on regular Udon noodle soup, is cooked in sweet and salty seasonings and punched up with ginger. This beef could even be a wonderful dish without Udon. Stir in mushrooms, broccoli and carrots to the skillet. Traditionally yaki udon uses pork, either ground or pork belly, as the protein.