Beef Sukiyaki Udon

Because March 11 is “Eat-your-noodle” day, I decided to cook some udon!

Some udon trivia:
  • Udon noodles are thick, white Japanese wheat noodles that can be eaten hot or cold
  • Udon is often served in a soup or with dipping sauce and eaten using chopsticks while making a slurping sound. If there is soup, you just have to sip directly from the bowl – no need for a spoon
  • Udon is said to have originated in China and brought to Japan during the Nara Period

Beef sukiyaki udon


  • 2 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • 2 tbsp sugar
  • 1 onion, sliced
  • 400g beef, sukiyaki cut
  • 200g shiitake mushrooms, sliced
  • 6 cups dashi broth
  • 6 tbsp soy sauce
  • 4 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp sugar
  • 2 packs udon (defrosted if frozen)
  • soft tofu, sliced or diced
  • 1/4 cup green onion (chopped)


  1. Prepare sukiyaki beef sauce by mixing 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin and 1 tbsp sugar in a small bowl. Stir to dissolve sugar.
  2. Heat oil in a frying pan and add onions. Cook until onions separate.  Add beef, stir for 2 minutes. Add mushrooms and cook for another 2 minutes. Add spices. Stir until the liquid evaporates. Set aside.
  3. Boil dashi broth then add remaining soy sauce, sake, mirin and sugar.
  4. Add udon and cook until it starts to boil. Turn off heat. Add sliced tofu.
  5. Put udon, tofu and soup in a bowl. Add sukiyaki beef on top. Top with green onions. Itadakimasu!

One response to “Beef Sukiyaki Udon

  1. Pingback: 1…2…3… March (WIP) | Oopsie Dessie·

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