Niku Udon

Udon with Sweet and Savoury Beef


Preparation info

  • Difficulty


  • Serves


Appears in

Tokyo Cult Recipes

Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About


  • 320 g (11¼ oz) dried udon noodles, or 4 packets pre-cooked udon
  • 1 spring onion (scallion), finely chopped

Amani Beef

Beef Simmered in a Sweet Sauce

  • 400 g (14 oz) beef, ideally a well-marbled cut, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon raw (demerara) sugar
  • 2 tablespoons mirin
  • 200 ml (7 fl oz) dashi


  • 1.2 litres (42 fl oz) dashi
  • 3 tablespoons mirin
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 tablespoons sake


For the beef, cut the beef slices into 3 cm (1¼ in) strips. Place the beef, soy sauce, sugar and mirin in a saucepan. Sauté, stirring regularly, over a low to medium heat. Add the dashi and let it simmer on a low heat for 5 minutes.

To make the soup, put all the ingredients in a saucepan and bring to the boil.

Cook the noodles according to the instructions on the packet. Drain the noodles and divide between four bowls. Pour the soup over the noodles. Top with the beef, garnish with the spring onion and serve immediately.