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

Name: Recette Niku Negi Udon (Udon au bœuf et oignons verts)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 g de bœuf finement tranché (bavette, entrecôte ou bœuf à fondue); 2 oignons nouveaux; 1 c. à café d’huile de sésame; 1 pincée de shichimi togarashi (facultatif); 2 portions de nouilles udon; 2 c. à soupe de sauce soja; 1 c. à soupe de mirin; 1 c. à soupe de saké (optionnel); 1 c. à soupe de sucre; 500 ml de dashi; 2 c. à soupe de sauce soja; 1 c. à soupe de mirin

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Portion

Preparation time

10 minutes

Cooking time

15 minutes

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!

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

Ingredients

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Instructions

Cut the beef slices into thin strips (about 3-4 cm long) and chop the spring onions.
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.
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.
Remove from heat and set aside.
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).
Add the spring onions and cook over low heat for 2-3 minutes.
Stir in the soy sauce and mirin and simmer over low heat until the flavors blend well.
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).
Drain and run under hot water to remove excess starch.
Divide the udon noodles between two large bowls and pour the hot broth over the noodles.
Arrange the caramelized beef on top.
Add a pinch of shichimi togarashi for a spicy touch (optional).

Serve immediately. Serve with a soft-boiled egg, chopped chives or even a bit of nori for even more flavour!

Recipe notes

Add a teaspoon of white or red miso at the end of cooking for even greater depth of flavor.
Add vegetables for added freshness: a few spinach leaves, Chinese cabbage or bamboo shoots will add texture and flavor to the dish.
Try Japanese mushrooms: Shiitake, enoki or shimeji will add an even stronger umami touch to the broth.
Add a drizzle of sesame oil as a final touch: Just before serving, a light drizzle of toasted sesame oil will enhance the dish's aromas.

Niku Negi Udon has its roots in Sanuki Udon (a typical dish from Kagawa prefecture, famous for its thick, chewy noodles).

Historically, the addition of beef to udon is a relatively modern development. In Japan, beef was once a rare delicacy, and udon was often served with fish or tofu. It wasn't until the Meiji era (1868-1912), when the country opened up to the West, that meat consumption became more commonplace. Today, Niku Udon is particularly popular in noodle restaurants, especially in Osaka and Tokyo.

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