Beef Udon recipe - ingredients, nutrition and when to eat it
Beef udon is a Japanese noodle dish made with beef and udon noodles in a mildly sweet soy-based broth.
Beef udon is a Japanese noodle dish made with beef and udon noodles in a mildly sweet soy-based broth. It’s a comforting choice for a busy lunch or a dinner when you want something warming and filling, broth included.
Japanese · 20 minutes to cook
Nutrition (per 746g serving): 589.4 kcal · protein 22.8g · carbohydrate 75.9g · fat 20.1g · sodium 1404.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Beef brisket can become tough if simmered too long. Use thinly sliced beef and finish cooking it within about 5 minutes once it’s added.
Tips: Remove the kombu before the broth reaches a full boil to keep it clear and clean-tasting.
Tips: Rinse the udon noodles once separately before adding them to reduce surface starch and keep the broth clearer.
Tips: Add the white part of the green onion to the broth and sprinkle the green part on top at the end to preserve its aroma and texture.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Beef brisket — 80 g
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Dried kelp — 1 piece
- Water — 350 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Ginger — 1 clove
- Cooking oil — 1 tsp