clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Niku Udon 1

Niku Udon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Japanese


Niku Udon is a simple Japanese noodle soup dish made with udon noodles served on a rich dashi stock made with dried bonito flakes and kombu then topped with thin slices of seasoned beef.



Udon Soup

  • 1 litre water
  • 1 large piece of kombu, roughly 15 grams
  • 1 1/2 cups packed bonito flakes (katsuobushi)
  • 1/2 cup Japanese soy sauce (Yamasa)
  • 1/2 cup mirin

Niku Udon

  • 500 g dried udon noodles
  • 300 g fatty beef steak, thinly sliced or sukiyaki beef
  • 2 tbsp Japanese soy sauce (Yamasa)
  • 1 tsp brown sugar
  • 2 stalks spring onions, chopped
  • shichimi togarashi


  1. Pour water into a soup pot then soak the kombu for 20 minutes.
  2. Place on a stove top on high heat then bring it to a boil. Once it starts boiling remove the kombu.
  3. Add the bonito flakes, simmer for 10 minutes. Using a fine mesh sieve, strain the liquid and discard any solids.
  4. Pour the strained liquid on another pot the add the soy sauce and mirin, bring it to a boil then simmer.
  5. In a pan add small amount of oil the cook the beef slices, add the two tablespoons of soy sauce and sugar then set it aside.
  6. Prepare udon noodles according to packet instructions. Once cooked divide into 4 different bowls.
  7. Pour hot soup then top with cooked beef slices and spring onion then serve.