Recipe Niku Negi Udon (Udon with beef and green onions)

Niku Negi Udon is a hearty Japanese dish where the richness of dashi broth meets the tenderness of caramelized beef and the sweetness of leeks. Perfect for a comforting meal, it features soft udon noodles immersed in a delicately seasoned broth, topped with thin slices of beef simmered in a lightly sweet soy sauce.

This recipe perfectly balances umami, sweet and savory flavors, with a touch of shichimi togarashi for those who like a hint of spice. Enjoy it piping hot for a moment of pure comfort, just like in Japan!

Author

Prep Time

10 minutes

Cooking Time

15 minutes

Servings

2

Ingredients

• 200 g thinly sliced beef (flank steak, entrecôte or beef fondue)
• 2 spring onions
• 1 teaspoon sesame oil
• 1 pinch shichimi togarashi (optional)
• 2 portions udon noodles
• 2 tbsp. soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (optional)
• 1 tablespoon sugar
• 500 ml dashi
• 2 tbsp. soy sauce
• 1 tablespoon mirin

Directions

1. Cut the beef slices into thin strips (about 3-4 cm long) and chop the spring onions.
2. Heat 1 tsp sesame oil in a frying pan over medium heat. Add the beef slices and sauté for 2-3 minutes, until they begin to color.
3. Pour in the soy sauce, mirin, sake and sugar. Mix well and simmer for 3-4 minutes, until the sauce reduces slightly and coats the meat well.
4. Remove from heat and set aside.
5. Bring 500 ml of dashi to the boil in a saucepan. (If you're using powdered dashi, follow the instructions on the packet to dilute it in the hot water).
6. Add the spring onions and cook over low heat for 2-3 minutes.
7. Stir in the soy sauce and mirin and simmer over low heat until the flavors blend well.
8. Heat a large pot of water. When the water boils, add the udon noodles and cook according to package instructions (2-3 minutes for fresh noodles or 7-8 minutes for dry noodles).
9. Drain and run under hot water to remove excess starch.
10. Divide the udon noodles between two large bowls and pour the hot broth over the noodles.
11. Arrange the caramelized beef on top.
12. Add a pinch of shichimi togarashi for a spicy touch (optional).