Niku Udon (肉うどん)
A classic Japanese comfort bowl — thinly sliced seared beef and udon noodles in a savoury dashi broth, topped with spring onion. Warming and high in protein.
- 520
- kcal
- 38g
- protein
- 55g
- carbs
- 14g
- fat
- 3g
- fiber
- 25 min
- time
Method
Sear the beef
Season and fry the beef steaks, well marbled for around 4 minutes each side. Remove from the heat and rest while you make the broth.
8:00Make the broth
Add the dashi, soy sauce, mirin, sake, salt and handful umami mushrooms (with stock if possible) (with its stock if using) to a saucepan. Bring to the boil, then simmer until the mushrooms are cooked.
8:00Cook the noodles
Cook the udon noodle nests as per the pack instructions, then drain.
4:00Assemble
Place a portion of noodles in each bowl. Slice the rested beef thinly and add a portion to each bowl. Chop the spring onions thinly and scatter over. Gently ladle the broth in until the noodles are covered.
Notes
Around 520 kcal and 38g protein per serving (based on 2; depends on steak size). Naturally lactose-free. Niku udon = 'meat udon' — a Japanese comfort classic. Rest the beef after searing and slice it thinly across the grain so it stays tender. Well-marbled beef is traditional, but a leaner cut works fine and lowers the fat if you prefer. The umami mushrooms (and their soaking stock) deepen the broth — dried shiitake are ideal if you have them. Noodle quantity and servings weren't specified in the original; set for 2 — adjust to taste.