Niku Udon

Here’s another tasty udon recipe which takes the humble udon and spices things up with a hearty soup including pork and spring onions. I like to cook an onsen egg or poached egg and add it in for extra flavour and depth.


200g Pork strips or beef or chicken
2 packets of udon
1 leek or 1/2 bunch of shallots
200ml water
1tbs sugar
2tbs sake
2tbs mirin
3tbs soya sauce
1 thumb of ginger

Udon sauce

1tsp fish stock powder
800ml water
1tbs sake
1tbs mirin
2tbs light soy sauce

Step 1

Chop the pork and shallots and prepare the sauce using 200ml water, 1tbs sugar, 2tbs sake, 2tbs mirin, 3tbs soya sauce and the chopped ginger. Bring to a simmer, then add the pork.

Step 2

When the colour has browned, skim the scum from the soup. Simmer for 10-15 mins until the sauce has reduced. Then add the udon to another saucepan of boiling water and follow the packet instructions for the cooking time, but minus one minute so they’re still slightly hard. Then pour into a sieve and shake the water off.

Step 3

To prepare the soup, add the 1tsp fish stock powder, 800ml water, 1tbs sake, 1tbs mirin and 2tbs light soy sauce to a large sauce pan and bring to the boil. Then add the udon and simmer gently for a final minute. Then in the other saucepan, add the shallots and then pour everything into a bowl, adding the udon and some of the udon soup. Here you can also poach an egg and add on top, along with some shredded sea weed (nori).

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