Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
beef udon bowl with egg noodles, sliced steak, hard boiled egg and scallions

Beef Udon

dashi-soy broth, scallions, garlic, hardboiled egg

STARS

Roast tender tri-tip and thinly slice. Lay the beef slices into warm dashi broth over the chewy udon noodles. Add a sprinkle of chopped scallions and fried garlic chips over an egg. Once that's all done, you're ready to slurp away.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Ingredients

Steaks

  • 4 6-ounce tri-tip steaks
  • Canola oil
  • Salt and pepper

Broth

  • 8 cups water
  • 4 pieces kombu
  • 1 cup dried bonito flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1/2 teaspoon salt, to taste

Noodles

  • 10 ounces udon noodles
  • 1/2 cup soy sauce
  • 3 tablespoons sesame oil

Serving

  • 4 hard boiled eggs, halved
  • 1/4 cup garlic chips
  • 2 scallions, minced
  • 1/4 cup togarashi
Directions
1
In a shallow baking dish, coat the steaks in oil, salt and pepper. Rest while you prepare the rest of the recipe.
2
In a large pot, bring the water and kombu to a boil. Turn off the heat and stir in the bonito flakes. Let this sit for 30 minutes with no heat. Return to a boil, reduce the heat to a simmer and cook for 10 minutes. Strain the broth with a fine-mesh strainer.
3
Return the dashi broth to the pot and stir in the soy sauce, mirin and season with salt.
4
Bring a large pot of salted water to a boil for the udon noodles. Cook the noodles according to package instructions, drain, and return to the pot. Toss with the soy sauce and sesame oil.
5
Preheat the grill or a large skillet over high heat. 
6
Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
7
Transfer the grilled steak to a cutting board, let rest for 5 to 10 minutes, then slice against the grain.
8
Divide the noodles, dashi and steaks between bowls. Top with eggs, garlic chips, scallions and togarashi.

Beef Udon

dashi-soy broth, scallions, garlic, hardboiled egg

STARS

Roast tender tri-tip and thinly slice. Lay the beef slices into warm dashi broth over the chewy udon noodles. Add a sprinkle of chopped scallions and fried garlic chips over an egg. Once that's all done, you're ready to slurp away.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Servings:  4

Ingredients

Steaks

  • 4 6-ounce tri-tip steaks
  • Canola oil
  • Salt and pepper

Broth

  • 8 cups water
  • 4 pieces kombu
  • 1 cup dried bonito flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1/2 teaspoon salt, to taste

Noodles

  • 10 ounces udon noodles
  • 1/2 cup soy sauce
  • 3 tablespoons sesame oil

Serving

  • 4 hard boiled eggs, halved
  • 1/4 cup garlic chips
  • 2 scallions, minced
  • 1/4 cup togarashi

Directions

1
In a shallow baking dish, coat the steaks in oil, salt and pepper. Rest while you prepare the rest of the recipe.
2
In a large pot, bring the water and kombu to a boil. Turn off the heat and stir in the bonito flakes. Let this sit for 30 minutes with no heat. Return to a boil, reduce the heat to a simmer and cook for 10 minutes. Strain the broth with a fine-mesh strainer.
3
Return the dashi broth to the pot and stir in the soy sauce, mirin and season with salt.
4
Bring a large pot of salted water to a boil for the udon noodles. Cook the noodles according to package instructions, drain, and return to the pot. Toss with the soy sauce and sesame oil.
5
Preheat the grill or a large skillet over high heat. 
6
Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
7
Transfer the grilled steak to a cutting board, let rest for 5 to 10 minutes, then slice against the grain.
8
Divide the noodles, dashi and steaks between bowls. Top with eggs, garlic chips, scallions and togarashi.