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Sunday, June 16, 2024

Niku Udon with Onsen Tamago Recipe – Japanese Cooking 101

Niku Udon with Onsen Tamago is a scorching Udon noodle soup topped with candy and salty braised beef and Onsen Tamago (silky semi-cooked egg). The savory beef provides richness and depth to the moderately easy Udon noodle soup, whereas the thick Onsen Tamago coats each the noodles and beef, bringing the flavors collectively properly, just like the expertise of dipping Sukiyaki beef with eggs. This can be a scrumptious dish to take pleasure in at eating places and likewise a fantastic meal to prepare dinner at house.

There are a lot of Udon fast-food eating places in Japan at present. They provide primary Udon dishes on their menus, however there are additionally quite a few toppings accessible for patrons to customise their meals. Whereas Tempura seafood and greens are nonetheless in style decisions, savory beef and Onsen Tamago are additionally regularly ordered as add-ons to Udon. The mix of beef and silky egg collectively appears to be extra in style than ever at these eating places, and it’s generally referred to as Nikutama Udon. Conventional Udon eating places usually serve extra conventional dishes like Tempura Udon, Kitsune Udon, and others as set meals, and so they normally don’t provide all kinds of toppings for patrons to select from. Niku Udon is likely one of the in style dishes at common Udon eating places, and also you might be able to order Onsen Tamago on the facet if they’ve it accessible, to simulate this Niku Tama Udon. Should you want to customise your Udon precisely the best way you need it, then Udon fast-food retailers could also be a more sensible choice for you.

Making Niku Udon with Onsen Tamago will not be too exhausting, particularly the Niku Udon half. Cook dinner the meat and season it individually from the noodle soup, and high the meat on the Udon on the finish. Onsen Tamago, then again, could also be a bit finicky to make when you’re making it for the primary time, so please learn our Onsen Tamago recipe and watch its video earlier than tackling this recipe.

The style mixture of Udon, beef, and egg is simply divine. It could take a bit longer to make than an easier Udon dish, however the end result is so nice that you simply received’t remorse cooking this. Hope you give it a strive quickly!

Niku Udon with Onsen Tamago

Udon noodle dish topped with braised savory beed and silky semi-cooked egg. Also referred to as Nikutama Udon.

Prep Time20 minutes

Cook dinner Time20 minutes

Course: Soup

Delicacies: Japanese

Key phrase: noodle soup, noodles, udon

Servings: 2 servings

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Onsen Tamago (smooth boiled egg)

  • 4 cups boiling water
  • 3/4 cup water
  • 4 eggs chilly

Seasoned Beef

  • 1/2 lb beef thinly sliced
  • 1/2 brown onion
  • 1/2 oz ginger
  • 1 tsp oil
  • 1 Tbsp sugar
  • 3 Tbsp soy sauce
  • 2 Tbsp Mirin
  • 2 Tbsp Sake
  • 2 Tbsp water
  • Put together Onsen Tamago. Boil water in a heavy pot. Take away the pot from the warmth and punctiliously add the eggs. Cowl the pot and let the eggs sit within the scorching water for quarter-hour. After quarter-hour, take away the eggs from the new water and set them apart till prepared to make use of.
  • Put together seasoned beef. Lower the sliced beef into massive items. Slice the onion thinly and minimize the ginger into skinny matchsticks. Warmth oil in a frying pan over medium warmth, and add the meat. As soon as the meat adjustments colour, add the ginger and onion, and prepare dinner till soften. Then, add sugar, soy sauce, mirin, sake, and water. Cook dinner for 2-3 minutes. Permit the combination to chill within the pan.

  • Put together Udon. Lower the inexperienced onions thinly and diagonally, then set them apart. Warmth the dashi till it boils. Add salt, soy sauce, mirin, and sake to the dashi. Subsequent, add the udon noodles to the soup and allow them to simmer for 2-3 minutes. If the udon noodles are frozen, prepare dinner them for a few minutes longer.

  • Assemble. Divide the noodles and soup evenly into bowls and high every bowl with the meat and sliced inexperienced onions. Crack an egg into every bowl. If desired, sprinkle with shichimi so as to add taste.

Nikutama Udon


Noriko and Yuko, the authors of this web site, are each from Japan however now reside in California. They love cooking and consuming nice meals, and share an identical ardour for house cooking utilizing contemporary components.
Noriko and Yuko plan and develop recipes collectively for Japanese Cooking 101. They prepare dinner and shoot pictures/movies at their house kitchen(s.)

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