#1898
SUN, OCT 18, 2026
Niku Udon Made with Tofu Noodles
Calories (per serving)410 kcal
Notes
20261018 #breakfastdiary 1868, 18°C/rain
"Niku" (肉) is Japanese for meat. In the Kansai region, "meat" by default usually means beef, so niku udon traditionally comes topped with beef simmered sweet and savory. Today I swapped the udon noodles for tofu noodles, but the noodles and broth just don't come together the same way. Tofu noodles really can't replace proper wheat udon noodles after all.
410kcal Niku Udon Made with Tofu Noodles
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Julienne the onion, and cut the scallion whites into 5cm lengths.
- 02
In a pot, combine 700ml water, 1 tsp hondashi, 1 tbsp soy sauce, 1 tbsp mirin, and the scallion from step 1, and simmer to make the broth.
- 03
Blanch the beef in boiling water for 10 seconds to remove excess fat.
- 04
In a pan, bring the meat seasoning (1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp mirin, 3 tbsp water) to a boil, then add the onion. Once the onion turns translucent, add the beef and simmer until the liquid reduces down.
- 05
Warm the tofu noodles in boiling water for 1 minute, drain well, and place in a bowl.
- 06
Pour in the broth from step 2, top with the beef and onion from step 4, and finish with a little scallion green.
