Niku Udon (肉うどん)

Niku Udon — "meat udon" — is a cornerstone of Osaka's udon culture, featuring thick, chewy wheat noodles in a delicate dashi broth topped with a sweet-savoury braised beef. It is the definitive comfort dish of Kansai, where the lighter, kelp-forward dashi contrasts with the rich, soy-glazed beef.

Serves: 4

Ingredients

Broth:

• 1.5 litres (6 cups) water
• 20 g (¾ oz) kombu (dried kelp)
• 25 g (1 oz) katsuobushi (bonito flakes)
• 3 tbsp (45 ml) light soy sauce (usukuchi preferred)
• 2 tbsp (30 ml) mirin
• 1 tsp (5 g) salt

Beef topping:

• 300 g (10 oz) thinly sliced beef ribeye or sirloin
• 3 tbsp (45 ml) soy sauce
• 2 tbsp (30 ml) mirin
• 1 tbsp (12 g) sugar
• 100 ml (⅓ cup) water

To serve:

• 4 portions (800 g / 28 oz total) fresh or parboiled udon noodles
• 4 spring onions (scallions), finely sliced
• Shichimi togarashi (seven-spice blend), to taste
• Kamaboko fish cake slices (optional)

Instructions

1. Make the dashi: Place kombu in cold water and bring slowly to 60°C (140°F) over medium-low heat — about 20 minutes. Remove kombu just before boiling. Increase heat, bring to a rolling boil, add katsuobushi, and immediately remove from heat. Steep 5 minutes, then strain.
2. Season dashi with light soy sauce, mirin, and salt. Taste — it should be savoury, slightly sweet, and light in colour.
3. Braise the beef: Simmer soy sauce, mirin, sugar, and water in a small pan. Add beef slices, cook over medium heat 4–5 minutes until the sauce is absorbed and the beef is glossy.
4. Cook udon noodles according to package instructions (fresh: 2–3 minutes; dried: 8–10 minutes). Drain and rinse briefly.
5. Ladle hot broth into deep bowls, add noodles, and top with braised beef, sliced spring onion, and fish cake if using. Finish with shichimi to taste.

Cook's Notes: Usukuchi (light) soy sauce is lighter in colour and saltier than regular soy — it keeps the broth a beautiful pale gold. For a midnight meal, use frozen udon noodles, which cook in 60 seconds in boiling water.