How To Make Beef Udon

Listing down famous noodle soups in the world, we can already name three from the Japanese cuisine. Ramen are thin, wheat-based noodles made from wheat flour, salt, water, and kansui, a form of alkaline water. Soba is a noodle made from buckwheat and wheat flour while Udon is the thickest of the noodles served in Japanese Cuisine. 

Today, I’ll try to make Udon with Niku or beef. Disclaimer: I am not good at this. This is just another experiment of mine that I did in the kitchen. The reason why I used instant Udon is because there’s no way I could make a homemade one. I hope that my Japanese friends, friends who learn Japanese cuisine and own Japanese restaurants won’t laugh when they see this.

But let’s do this!

1. Prepare all the ingredients needed.

• 200 grams beef
• 200 grams Udon noodles
• 2 tbsp sake
• 2 tbsp sugar
• 2 tbsp soy sauce 
• 1 tbsp soybean paste
• 1 cube chicken bouillon
• scallions
• chili powder

2. Mix sake, sugar and soy sauce together. Put the beef in and let it marinate overnight. But in the photo, I used M Homemade Recipes’ Korean-style beef.

3. Chop some scallions and set this aside.

4. Fry the marinated beef. Include the marinade to let the meat absorb the flavors.

5. Once the marinade was sipped by the meat, cut the beef into small strips.

6. Get three cups of water. Stir in soybean paste and let this infusion boil.

7. When the water reached its boiling point, cook the Udon noodles and wait until it simmers again.

8. Place noodle and soup in a bowl.

9. Top it with chopped scallions and sliced beef.

10. Your Beef Udon is now done and ready to be served.