Sukiyaki Udon Recipe (Authentic)

Craving a steamy bowl of hot noodle soup? Look no further than this delicious Sukiyaki Udon Recipe. Combining the comforting flavors of tender beef, chewy udon noodles, and a flavorful broth, this homemade dish is sure to satisfy your cravings for an authentic Japanese meal.

Sukiyaki Udon Recipe

Key Takeaways:

  • Enjoy the rich and savory flavors of Sukiyaki Udon with this easy homemade recipe.
  • Experience the delightful combination of tender beef, chewy udon noodles, and a flavorful broth.
  • Follow the step-by-step instructions to recreate an authentic Japanese dish in the comfort of your own kitchen.
  • Indulge in the traditional flavors of Sukiyaki Udon while adding your own personal twist to the recipe.
  • With its quick preparation time, you can enjoy a satisfying and flavorful meal in no time.

How to Make Beef Udon

Craving a satisfying and flavorful bowl of beef udon? Look no further! This step-by-step beef udon recipe will guide you through creating a homemade version of this beloved Japanese dish.

Ingredients for Beef Udon:

  • Udon noodles
  • Thinly sliced beef
  • Negi (Japanese long onion)
  • Dashi (Japanese soup stock)
  • Soy sauce
  • Sake
  • Mirin
  • Sugar
  • Optional toppings: narutomaki (fish cake), green onion, mitsuba (Japanese herb)

With these ingredients on hand, you’re ready to dive into the world of homemade beef udon.

Step-by-Step Beef Udon Recipe:

  1. Prepare the ingredients by slicing the negi into thin strips and setting aside.
  2. Bring a pot of water to a boil and cook the udon noodles according to the package instructions. Drain and set aside.
  3. In a separate pot, prepare the dashi by combining dashi powder with boiling water. Stir until dissolved.
  4. Add soy sauce, sake, mirin, and sugar to the dashi broth. Adjust the seasoning to your taste.
  5. Heat a pan over medium heat and add the thinly sliced beef. Cook until browned and fully cooked.
  6. Once the beef is cooked, add the negi strips and cook for a few minutes until softened.
  7. Pour the dashi broth into the pan with the beef and negi, and bring it to a simmer.
  8. Add the cooked udon noodles to the broth and simmer for a few more minutes until heated through.
  9. Remove from heat and serve the beef udon in bowls.
  10. Garnish with optional toppings like narutomaki, green onion, and mitsuba.

“Beef udon is a comforting and flavorful dish that can be easily made at home with a few simple ingredients. The combination of tender beef, chewy udon noodles, and savory broth is a true delight for the senses.” – Chef Sato

All About Dashi – Japanese Soup Stock

Dashi is an essential ingredient in Japanese cuisine, providing a deep and umami-rich flavor to various dishes, including the beloved beef udon. This delicate and clear soup stock forms the foundation of authentic Japanese flavors.

Traditionally, dashi is made from scratch using kombu (dried kelp) and dried shiitake mushrooms. The kombu adds a subtle oceanic taste, while the shiitake mushrooms provide a earthy and savory note. This homemade version of dashi requires simmering the kombu and mushrooms in water to extract their flavors. The result is a fragrant and delicious stock that elevates the taste of any dish it is used in.

For those seeking convenience, dashi powder and dashi packets are readily available in stores. These pre-packaged options offer a quick and easy way to prepare dashi without compromising on flavor. Simply dissolve the powder or infuse the packets in hot water, and you have a flavorful dashi stock ready to use.

Vegans can also enjoy the umami goodness of dashi with vegan-friendly alternatives. Kombu dashi, made solely from kombu, is a popular option. Its mild sweetness and rich aroma make it a fantastic alternative for those following a plant-based diet. Another vegan option is shiitake dashi, which highlights the flavors of dried shiitake mushrooms in the stock.

Why Dashi Matters

What makes dashi so important in Japanese cooking is its ability to enhance and harmonize flavors. It balances the sweetness, saltiness, and umami in dishes, creating a well-rounded taste experience. Dashi serves as the foundation for many traditional Japanese dishes, from soups and stews to sauces and dressings.

“Dashi is like the secret ingredient that brings out the essence of each dish. It adds depth and complexity to flavors, transforming ordinary meals into extraordinary culinary experiences.” – Chef Hiroshi Nakamura

How to Make Dashi from Scratch

If you’re feeling adventurous and want to create your own dashi from scratch, follow these simple steps:

  1. Wipe clean a piece of kombu with a damp cloth, avoiding washing it with water.
  2. In a pot, add cold water and the cleaned kombu.
  3. Heat the pot over medium-low heat until small bubbles start forming around the edges.
  4. Remove the kombu just before the water comes to a boil.
  5. Add dried shiitake mushrooms to the pot and bring it to a gentle simmer.
  6. Let it simmer for about 10 minutes to extract the flavors.
  7. Strain the dashi to remove any residue.

Your homemade dashi is now ready to be used in your favorite Japanese recipes, like the delectable beef udon!

Make Homemade Udon Noodles

If you truly want to elevate your beef udon experience, why not try making your own udon noodles from scratch? It may take some extra time and effort, but the results are absolutely worth it. Here’s how you can make homemade udon noodles:

  1. Ingredients:
Ingredients Measurements
All-purpose flour 2 cups
Water 1 cup
Salt 1 teaspoon

  1. Instructions:
  1. In a large mixing bowl, combine the all-purpose flour and salt.
  2. Add water gradually while stirring continuously until a firm dough forms.
  3. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
  5. Divide the dough into smaller portions and roll each portion into a thin sheet, about 1/8 inch thick.
  6. Using a knife or a pizza cutter, cut the rolled dough into thick noodles, approximately 1/4 inch wide.
  7. Separate the noodles using your fingers and lightly dust them with flour to prevent sticking.
  8. Bring a large pot of salted water to a boil and cook the udon noodles for about 10-12 minutes or until they are tender but still chewy.
  9. Drain the noodles and rinse them under cold water to stop the cooking process.
  10. Your homemade udon noodles are now ready to be used in your delicious beef udon!

Homemade udon noodles have a distinct texture and flavor that adds an extra touch of authenticity to your dish. The process of kneading the dough may seem unconventional, but it’s a traditional method used by the Japanese for centuries.

Now that you know how to make your own udon noodles, you can take pride in creating a truly homemade and authentic bowl of beef udon. The next time you’re craving this comforting Japanese dish, why not give it a try?

Sukiyaki Beef Udon – A Japanese Hot Pot Delight

Sukiyaki Beef Udon is a homestyle Japanese Hot Pot (nabemono) recipe that combines delicious beef, mushrooms, udon noodles, and vegetables in a rich soy mirin dashi broth. It is a fun and interactive dinner to enjoy with family and friends, and it is easy to prepare and ready in under 30 minutes.

Hot pot dishes, also known as nabemono, have a long-standing tradition in Japanese cuisine. Sukiyaki Beef Udon showcases the exquisite flavors of tender beef, hearty udon noodles, and a fragrant broth that is infused with the umami goodness of soy sauce and mirin.

What sets Sukiyaki Beef Udon apart is its interactive cooking process. The ingredients are placed in a simmering hot pot at the center of the dining table, allowing everyone to cook their own portions to their preferred doneness. This communal experience adds a layer of excitement and warmth to the meal.

The Ingredients You’ll Need for Sukiyaki Beef Udon:

  • Thinly sliced beef
  • Assorted mushrooms (e.g., shiitake, enoki, shimeji)
  • Udon noodles
  • Vegetables (e.g., napa cabbage, spinach, carrots)
  • Tofu
  • Sukiyaki broth (made with soy sauce, mirin, sugar, and dashi)

Each ingredient contributes to the rich and satisfying flavors of Sukiyaki Beef Udon. The tender beef absorbs the savory broth, while the mushrooms add earthiness and umami. The udon noodles provide a comforting chewiness, and the vegetables and tofu offer a fresh and wholesome balance.

Here’s a table summarizing the key ingredients:

Ingredient Function
Thinly sliced beef Provides protein and adds meaty flavor to the dish
Assorted mushrooms Enhance the umami profile and add texture
Udon noodles Give the dish a hearty and satisfying bite
Vegetables Add freshness and nutrients
Tofu Provides a soft and creamy contrast to the other ingredients
Sukiyaki broth Infuses the dish with a sweet and savory flavor

With just a few simple steps, you can create a memorable and delicious Sukiyaki Beef Udon meal that will leave everyone wanting more. Whether it’s a cozy dinner for two or a gathering of friends, Sukiyaki Beef Udon is sure to delight.

What is Nabemono and the Difference Between Sukiyaki and Shabu Shabu

Nabemono is a popular category of Japanese hot pot dishes, where various ingredients are cooked in a shared pot at the center of the table. Two well-known examples of nabemono are sukiyaki and shabu shabu. While these dishes may seem similar, there are key differences that set them apart.

The Difference in Broth

One of the main distinctions between sukiyaki and shabu shabu lies in the broth used. Shabu shabu typically utilizes a simple kombu (seaweed) broth, which is light and subtle in flavor. On the other hand, sukiyaki features a rich and savory soy mirin dashi broth, infused with the sweetness of mirin and the umami of soy sauce.

Ingredients and Presentation

Both sukiyaki and shabu shabu involve thinly sliced beef, along with an array of vegetables and other ingredients. However, the method of presentation is different. In sukiyaki, the ingredients are cooked in a soy sauce-based broth at the table, creating a flavorful mixture. In shabu shabu, the ingredients are cooked in the hot kombu broth individually, and then dipped in a variety of sauces before consumption.

Table Etiquette

The eating style also differs between sukiyaki and shabu shabu. In sukiyaki, the cooked ingredients are typically dipped in a beaten raw egg before eating, while in shabu shabu, a variety of dipping sauces such as ponzu sauce or sesame sauce are used.

So, while both sukiyaki and shabu shabu are nabemono dishes and offer a delicious and interactive dining experience, the difference lies in the broth, presentation, and eating style.

Sukiyaki Ingredient Preparation and Substitutions

When preparing sukiyaki, it’s essential to use the right ingredients to achieve that authentic and delicious flavor. While the specific ingredients can vary, there are some staple components that you’ll find in traditional sukiyaki recipes.

The main ingredients for sukiyaki include:

  • Thinly sliced beef
  • Negi (Japanese leek)
  • Napa cabbage
  • Mushrooms
  • Tofu
  • Udon noodles

These ingredients come together to create a harmonious blend of flavors and textures in each bite of sukiyaki.

Now, let’s talk about the sukiyaki broth. The broth is a key component that infuses the ingredients with a savory and sweet taste. To make the sukiyaki broth, you’ll need:

  • Soy sauce
  • Sake
  • Mirin
  • Sugar

This combination of ingredients creates a rich and flavorful broth that complements the other elements in sukiyaki.

If you want to make some substitutions in your sukiyaki recipe, here are a few options:

  • Instead of negi, you can use green onions as a substitute. They will add a similar mild onion flavor to your dish.
  • If you can’t find chrysanthemum leaves, bok choy can be a good alternative. It offers a similar leafy green component to sukiyaki.
  • One ingredient that may be challenging to find is mirin. In this case, you can use a sweet marsala wine as a substitute. Just add some extra sugar to balance the sweetness.

With these ingredient options and substitutions, you can customize your sukiyaki recipe based on your preferences and what’s available to you.

In Section 8, we’ll explore how to sear and cook the sukiyaki beef to perfection, adding even more depth of flavor to your dish.

Ingredient Substitution
Negi (Japanese leek) Green onions
Chrysanthemum leaves Bok choy
Mirin Sweet marsala wine + extra sugar

How to Sear and Cook Sukiyaki Beef

To achieve the delicious caramelization and flavor in sukiyaki beef, it is important to sear and cook the beef properly. Follow these tips for cooking sukiyaki beef:

  1. Start with thinly sliced beef. Thin slices ensure quick cooking and a tender texture.
  2. Preheat a hot pan with a little oil. The high heat will help achieve a good sear.
  3. Add the beef to the hot pan and spread it out in a single layer. Avoid overcrowding the pan, as it can prevent proper browning.
  4. Sear the beef until browned on both sides. This will create crispy bits and enhance the flavor.
  5. Once the beef is browned, add the spices. In sukiyaki, the common spices include soy sauce, sake, mirin, and sugar.
  6. Stir the beef and spices together until the liquid evaporates. This ensures that the beef is coated in the flavorful sauce.

This process of searing and cooking the beef will not only create a beautiful caramelization but also infuse the beef with a rich umami flavor. The result is tender, juicy, and incredibly tasty sukiyaki beef that perfectly complements the udon noodles and broth.

How to Make Udon Soup for Sukiyaki Beef Udon

The udon soup is an essential element of a delicious Sukiyaki Beef Udon dish. It brings together the flavors of dashi soup, soy sauce, mirin, sake, and sugar, creating a rich and savory broth. Here’s how you can make the perfect udon soup to complement your Sukiyaki Beef Udon:

  1. Boil the dashi soup: Start by boiling dashi soup, which can either be pre-made or prepared using dashi powder or dashi packets for convenience.
  2. Add the seasonings: Once the dashi soup is ready, add soy sauce, mirin, sake, and sugar to enhance the flavor of the broth. Adjust the quantities of these seasonings according to your taste preferences.
  3. Cook the udon noodles: In a separate pot, cook the udon noodles according to the package instructions. It’s important not to overcook the noodles to maintain their chewy texture.
  4. Assemble the udon soup: To serve the Sukiyaki Beef Udon, place the cooked udon noodles in individual bowls. Pour the hot udon soup over the noodles, ensuring they are fully submerged in the flavorful broth.
  5. Add the toppings: Finally, top the udon soup with the cooked beef, tofu, and green onions. These toppings provide additional layers of taste and texture, making each spoonful a delight.

Capture the essence of Japanese cuisine by making the udon soup from scratch, creating a satisfying bowl of Sukiyaki Beef Udon that will warm your heart and please your taste buds.

Thawing Frozen Udon Noodles and Creating Decorative Carved Mushrooms

When it comes to preparing udon noodles for your Sukiyaki Udon, you may find yourself with a packet of frozen noodles that need to be thawed. Don’t worry, it’s a simple process! To thaw frozen udon noodles, all you need to do is pour hot water over them. This will quickly defrost the noodles and have them ready for cooking in no time.

Now, let’s add a touch of artistry to your Sukiyaki Udon by creating decorative carved mushrooms. This simple technique can elevate the presentation of your dish and impress your guests. To carve the mushrooms into the shape of a flower, follow these steps:

  1. Select fresh, firm mushrooms of your choice.
  2. Make diagonal cuts into the mushroom cap, starting from the edge and working your way towards the center. Repeat this step around the entire cap.
  3. Gently turn the mushroom cap to create a curved petal shape.
  4. Continue carving diagonal cuts and turning the mushroom to form additional petals until you achieve the desired flower shape.
  5. Repeat the process with each mushroom to create a stunning garnish for your Sukiyaki Udon.

By thawing your udon noodles and adding decorative carved mushrooms, you’ll not only enhance the flavors and textures of your dish but also create a visually appealing presentation that will make your Sukiyaki Udon a feast for the eyes as well as the palate.

Sukiyaki Raw Egg Dip – Yes or No?

In Japan, sukiyaki is often served with a raw egg dip, adding an extra layer of richness and flavor to the dish. However, if you’re outside of Japan, it’s important to consider the safety of consuming raw eggs due to the risk of salmonella.

If you choose to enjoy sukiyaki with a raw egg dip, ensure that you’re using pasteurized eggs. Pasteurization is a process that helps eliminate harmful bacteria such as salmonella, making the eggs safer to consume raw.

Here’s a step-by-step guide to safely enjoy sukiyaki with a raw egg dip:

  1. Choose pasteurized eggs: Check the labels of the eggs you purchase to make sure they have been pasteurized. Pasteurized eggs are readily available in many supermarkets.
  2. Crack the eggs: As you would with any raw egg preparation, make sure to crack the eggs into a separate bowl rather than directly into the sukiyaki bowl or pot. This prevents any potential shell contamination from reaching the dish.
  3. Stir well: Use chopsticks or a whisk to thoroughly mix the raw egg before dipping your sukiyaki ingredients into it. This helps distribute the yolk and white evenly and ensures a consistent flavor.
  4. Dip and enjoy: Once your sukiyaki ingredients are cooked to your liking, dip them into the raw egg mixture before taking a bite. The creamy texture and added richness from the egg complement the savory flavors of the sukiyaki beautifully.

Remember, if you’re unsure about the safety of consuming raw eggs or are concerned about any potential health risks, it’s always best to consult a healthcare professional or opt for alternative dipping sauces for your sukiyaki.


In conclusion, Sukiyaki Udon is a delicious and comforting Japanese dish that combines tender beef, chewy udon noodles, and flavorful broth. This easy-to-follow recipe allows you to recreate the authentic flavors of this beloved dish in the comfort of your own kitchen.

By following the step-by-step instructions, you can make homemade udon noodles from scratch or use store-bought ones for convenience. The key to the rich flavor of Sukiyaki Udon lies in the preparation of the dashi, a Japanese soup stock that adds depth and umami to the dish. Don’t forget to sear the beef slices and cook them to perfection, allowing them to soak up all the delicious flavors of the soy mirin dashi broth.

Whether you choose to enjoy your Sukiyaki Udon with or without a raw egg dip, this hearty and flavorful meal is sure to satisfy your cravings for a warm and comforting noodle soup. Ready in under 30 minutes, it is the perfect dish to share with family and friends or to savor on a cozy night in.


What is Sukiyaki Udon?

Sukiyaki Udon is a homestyle Japanese Hot Pot (nabemono) recipe that combines delicious beef, mushrooms, udon noodles, and vegetables in a rich soy mirin dashi broth. It is a fun and interactive dinner to enjoy with family and friends, and it is easy to prepare and ready in under 30 minutes.

What is the difference between sukiyaki and shabu shabu?

The main difference between sukiyaki and shabu shabu lies in the broth. Shabu shabu uses a simple kombu broth, while sukiyaki has a sweet and savory soy mirin dashi broth.

What are the ingredients for sukiyaki?

Traditionally, sukiyaki includes thinly sliced beef, negi (Japanese leek), napa cabbage, mushrooms, tofu, and udon noodles. The broth is made with soy sauce, sake, mirin, and sugar. Substitutions can include green onions instead of negi and bok choy instead of chrysanthemum leaves. If mirin is not available, a sweet marsala wine can be used with added sugar.

How do you sear and cook sukiyaki beef?

Thinly sliced beef is cooked in a hot pan with a little oil until browned, then the spices (soy sauce, sake, mirin, and sugar) are added and stirred until the liquid evaporates. This process creates the crispy bits and delicious flavor in the beef.

How do you make udon soup for sukiyaki beef udon?

The udon soup is made by boiling dashi soup (or making dashi with hondashi) and adding soy sauce, mirin, sake, and sugar. The udon noodles are cooked separately according to package instructions. The finished udon soup is assembled by placing udon noodles in individual bowls, pouring the hot broth over them, and topping with cooked beef, tofu, and green onions.

How do you thaw frozen udon noodles and create decorative carved mushrooms?

Frozen udon noodles can be thawed by pouring hot water over them. To create decorative carved mushrooms, you can carve them into the shape of a flower by making diagonal cuts into the mushrooms and turning them to create the flower shape.

Can I enjoy sukiyaki with a raw egg dip?

In Japan, it is common to serve sukiyaki with a raw egg dip. However, outside of Japan, it is important to ensure that the eggs are pasteurized to avoid the risk of salmonella. If using pasteurized eggs, the raw egg dip can be enjoyed for added richness and flavor.

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