Japanese Beef Noodle Soup (Niku Udon)

comforting, rich, savory

Last time I was in Japan I brought back more bags of katsuobushi (dried bonito flakes) that I knew what to do with. These little flakes are extremely versatile, and an essential ingredient in dashi. Dashi is the cornerstone of Japanese cooking. If you’ve ever had a bowl of miso soup, udon, or any classic Japanese dish, you’ve probably already tasted dashi. It's the savory, umami-packed broth that gives these dishes their depth and complexity.

You can buy prepackaged dashi in many grocery stores, but making it yourself is so easy that once you try it, you’ll never want to go back to the store-bought version. All you need is two ingredients which, nowadays, you can find anywhere: katsuobushi and dried seaweed (aka Kombu).

This beef noodle soup is a classic in Japan (also known as Niku Udon), and I was very excited to put my katsuobushi to work to make my own dashi. I added a few additional flavor enhancers to make a broth that you can sip on its own. Adding seasoned beef and fresh udon noodles only brings more complexity and comfort to the entire dish — a true hug in a bowl. And the best part? It all comes together extremely quickly. Under 30 minutes if you’ve gotten your mise en place ready.

INGREDIENTS (3 Servings)

• 0.92oz (26g) dried bonito flakes

• 2 kombu leaves

• 10 scallions, finely chopped, white and green parts separated

• 1 white onion, julienned

• 5 tablespoons soy sauce + more if needed

• 5 tablespoons mirin + more if needed

• 3 tablespoons shaoxing wine

• 2 teaspoons granulated sugar

• 1 ½ tablespoon rice vinegar

• 1 lb shaved beef

• 3 servings fresh udon noodles

• 1 teaspoon togarashi, for garnish

• Avocado oil

• Kosher salt

METHOD

1. First, make the dashi. Fill a medium-sized pot with cold water and add the kombu. Bring to a boil. As soon as it starts to boil, turn the heat off and add the dried bonito flakes. Set the pot aside for 10 minutes

After 10 minutes, drain the liquid into a bowl. Discard the solids. Clean the pot and add the strained liquid back in it

Add 3 tablespoons of the soy sauce, 3 tablespoons of the mirin, ½ tablespoon of the rice vinegar to the liquid and mix to combine. Taste the dashi and adjust the seasoning - it might need a little bit more of each ingredient

2. Add a drizzle of avocado oil to a pan and turn the heat on to medium. When oil is hot, add the white parts of the scallions and the white onion. Cook for 5 minutes

3. Add 2 tablespoons of the soy sauce, 2 tablespoons of the mirin, shaoxing wine, granulated sugar, and 1 tablespoon of the rice vinegar. Cook for 3 minutes

4. Add the shaved beef and a generous pinch of salt. Cook for 3 minutes

5. Add a cup of the dashi and simmer for 3 minutes or until beef is cooked to your liking. Turn the heat off

6. Cook the noodles according to the package instructions. Typically they take 2-3 minutes to cook but check the packaging

7. Assemble the bowls! Place 1 serving of the cooked noodles per bowl, top with beef mixture and cover with dashi. Garnish with the green parts of the scallions and a bit of togarashi