Beef sukiyaki udon pairs chewy Japanese udon noodles with thinly sliced beef, mushrooms, greens, and a sweet-savory soy broth inspired by sukiyaki. It comes together in one pan, and the noodles soak up the broth for a satisfying dinner that feels comforting without requiring a long simmer.
Ingredients
- 1 pound frozen or refrigerated udon noodles (about 2 to 3 servings, depending on package size)
- 10 ounces thinly sliced beef, such as rib-eye or sirloin
- 1 tablespoon neutral oil, such as canola
- 1 medium yellow onion, thinly sliced
- 6 ounces shiitake mushrooms, stems removed and caps sliced
- 4 ounces enoki mushrooms, roots trimmed and strands separated (optional)
- 4 ounces firm tofu, cut into ½-inch cubes
- 4 cups (1 quart) unsalted beef stock or dashi
- ¼ cup soy sauce
- 3 tablespoons mirin
- 2 tablespoons sake or water
- 1 tablespoon packed brown sugar
- 3 cups roughly chopped napa cabbage
- 3 scallions, thinly sliced
- 1 teaspoon toasted sesame oil (optional)
- Shichimi togarashi, for serving (optional)
Instructions
- Prepare the noodles. If using frozen udon, loosen the noodles according to the package directions, usually by briefly boiling or rinsing under hot water. Drain well and set aside. Keep refrigerated udon chilled until you are ready to separate it. Avoid overcooking now; it will warm in the broth.
- Mix the broth seasoning. In a small bowl, stir together the soy sauce, mirin, sake or water, and brown sugar until the sugar begins to dissolve. Set aside. Using unsalted stock gives you more control over the saltiness, particularly as the broth reduces.
- Brown the beef. Heat the neutral oil in a large, deep skillet or Dutch oven over medium-high heat. Add the beef in a single layer, working in batches if needed, and cook just until browned on the outside, about 1 to 2 minutes per batch. Transfer it to a clean plate. It does not need to be fully cooked yet, and crowding the pan will make it steam rather than brown.
- Cook the vegetables. Add the onion and shiitake mushrooms to the same pan. Cook for 3 to 4 minutes, stirring occasionally, until the onion starts to soften and the mushrooms begin to release moisture. Add the enoki, if using, and tofu, turning the tofu gently so it stays intact.
- Simmer the broth. Pour in the stock and the soy-seasoning mixture. Bring to a gentle boil, then reduce the heat and simmer for about 5 minutes, until the onion is tender and the flavors have blended. Taste the broth before adding extra soy sauce; it will become saltier as the noodles cook in it.
- Finish the udon and beef. Add the napa cabbage and udon. Simmer gently, separating the noodles with chopsticks or tongs, for 2 to 3 minutes, or until the noodles are hot and the cabbage is wilted. Return the beef and any juices on the plate to the pan. Cook until the beef is fully cooked and steaming hot; for a food-safety check, whole cuts of beef should reach 145°F (63°C) followed by a 3-minute rest, while ground beef, if substituted, must reach 160°F (71°C). Thinly sliced beef cooks quickly, so avoid a prolonged boil that can make it tough.
- Season and serve. Turn off the heat and stir in the sesame oil, if using. Divide the noodles, beef, vegetables, tofu, and broth among warm bowls. Finish with scallions and a little shichimi togarashi if desired.
Tips
- Choose the right beef. Thinly sliced rib-eye is tender and rich; sirloin is a leaner option. Look for sukiyaki- or shabu-shabu-cut beef at Japanese or Korean grocers. If slicing beef at home, chill it in the freezer for 20 to 30 minutes to make thin, even slices easier to cut.
- Adjust the seasoning thoughtfully. Sukiyaki-style broth is sweet and savory, but brands of soy sauce and stock vary in saltiness. Start with the amounts listed, taste after simmering, and add a teaspoon of soy sauce or sugar at a time if needed. Use water or unsalted stock if your broth tastes too strong.
- Keep the simmer gentle. A hard boil can break up tofu, overcook the beef, and make udon gummy. Separate stuck noodles before adding them, and stop cooking as soon as everything is heated through.
- Make it gluten-free if needed. Use certified gluten-free tamari instead of soy sauce and check that the mirin, stock, and udon are also gluten-free. Most standard udon contains wheat, so choose a suitable alternative rather than assuming the noodles are safe.
Serving Suggestions
Serve the udon hot in deep bowls with plenty of broth and a spoon for sipping. A side of steamed rice, quick-pickled cucumber, or a crisp green salad balances the rich, savory noodles. Offer shichimi togarashi, sliced scallions, and a little extra soy sauce at the table so everyone can season their bowl to taste. If serving with raw egg, use pasteurized eggs and make clear that raw or undercooked eggs carry a food-safety risk; it is entirely optional.
Variations
For a more traditional sukiyaki-inspired flavor, replace the beef stock with dashi and add a little extra mirin or sugar to taste. Add sliced carrots, leafy greens such as spinach, or a handful of bean sprouts along with the cabbage. For a meat-free bowl, leave out the beef and use vegetable stock, extra mushrooms, and more tofu. You can also replace the beef with thinly sliced chicken, but cook it thoroughly to 165°F (74°C) before serving. If you like a spicier broth, add a small spoonful of chili crisp at the table rather than increasing the heat in the pot.
Storage and Reheating
For best texture, store leftover noodles and broth together only if you expect to eat them the next day; udon continues to absorb liquid as it sits. Cool leftovers promptly, transfer them to a shallow airtight container, and refrigerate within 2 hours of cooking. Keep refrigerated at 40°F (4°C) or below and use within 3 to 4 days. For longer storage, freeze the broth, beef, and vegetables for up to 2 months; freeze noodles separately if possible, since their texture may soften after thawing.
Reheat a portion in a saucepan over medium heat, stirring gently and adding a splash of stock or water if the broth has been absorbed. Heat until steaming throughout, reaching 165°F (74°C), and avoid reheating the same portion more than once. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the beef and noodles warm evenly. Discard leftovers left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I use dried udon instead of fresh or frozen?
Yes. Cook dried udon separately according to the package directions, drain, and add it to the broth for the final 1 to 2 minutes. Cooking it separately prevents excess starch from making the soup cloudy or overly thick.
What can I use instead of mirin?
Use 2 tablespoons water or sake with an extra 1 to 2 teaspoons of sugar. Mirin adds mild sweetness and aroma, so the substitute will be slightly less complex. Avoid sweetened cooking wine unless you reduce the added sugar.
Can I prepare the ingredients ahead?
Yes. Slice the onion and mushrooms and mix the seasoning up to a day ahead; keep them covered in the refrigerator. Keep raw beef separate from ready-to-eat ingredients, and cook the noodles just before serving for the best texture.
Why is my broth too salty or sweet?
Salt levels vary by stock and soy sauce, and the balance is personal. If it is too salty, dilute it with unsalted stock or water. If it is too sweet, add a little unsalted stock and a small splash of soy sauce, tasting as you go.
Can I make the dish without mushrooms?
Yes. Leave them out or replace them with sliced zucchini, extra napa cabbage, or another quick-cooking vegetable. The broth will have less earthy depth, but the dish will still be flavorful.