Japanese
Nikutama Udon

Niku Udon with Onsen Tamago is a hot Udon noodle soup topped with sweet and savory braised beef and Onsen Tamago (silky semi-cooked egg). The savory beef adds richness and depth to the rather simple Udon noodle soup, while the thick Onsen Tamago coats both the noodles and the beef, bringing the flavors together well, similar to the experience of dipping Sukiyaki beef with eggs. This is a delicious dish to enjoy in restaurants and also a great meal to cook at home.

There are many Udon fast-food restaurants in Japan today. They offer basic Udon dishes on their menus, but there are also numerous toppings available for customers to customize their meals. While Tempura seafood and vegetables are still popular choices, savory beef and Onsen Tamago are also often ordered as add-ons to Udon. The combination of beef and silky eggs together seems to be more popular than ever in these restaurants, and is sometimes called Nikutama Udon. Traditional Udon restaurants typically serve more traditional dishes such as Tempura Udon, Kitsune Udon and others as set meals and usually do not offer a wide variety of toppings for customers to choose from. Niku Udon is one of the popular dishes in regular Udon restaurants and you may be able to order Onsen Tamago on the side if they have it available, to mimic this Niku Tama Udon. If you prefer to customize your Udon exactly how you want it, then Udon fast food restaurants might be the best choice for you.

Making Niku Udon with Onsen Tamago is not too difficult, especially the Niku Udon part. Cook the beef and season it separately from the noodle soup, then cover the beef with the Udon. Onsen Tamago, on the other hand, might be a little tricky to prepare if you're making it for the first time, so read our Onsen Tamago recipe and watch the video before tackling this recipe.

The taste combination of Udon, beef and egg is simply divine. It may take a little longer than a simpler Udon dish, but the result is so great that you won't regret cooking it. I hope you give it a try soon!

Niku Udon with Onsen Tamago

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

Preparation time20 minutes

Time to cook20 minutes

Course: Soup

Kitchen: Japanese

Keyword: noodle soup, noodles, udon

Portions: 2 portions

*Links may contain ads. #Commissions Earned

Onsen Tamago (boiled egg)

  • 4 cups boiling water
  • 3/4 cup waterfall
  • 4 egg Cold

Seasoned Beef

  • 1/2 lb beef finely sliced
  • 1/2 brown onion
  • 1/2 oz ginger
  • 1 teaspoon oil
  • 1 Table spoon sugar
  • 3 Table spoon I'm willow
  • 2 Table spoon Viewfinder
  • 2 Table spoon Scope
  • 2 Table spoon waterfall
  • Prepare Onsen Tamago. Boil water in a heavy pot. Remove the pan from the heat and carefully add the eggs. Cover the pot and let the eggs sit in the hot water for 15 minutes. After 15 minutes, remove the eggs from the hot water and set aside until ready to use.
  • Prepare the seasoned beef. Cut the sliced ​​meat into large pieces. Thinly slice the onion and cut the ginger into thin matchsticks. Heat the oil in a pan over medium heat and add the meat. Once the meat changes color, add the ginger and onion and cook until softened. Then add sugar, soy sauce, mirin, sake and water. Cook for 2-3 minutes. Allow the mixture to cool in the pan.

  • Prepare the Udon. Slice the green onions thinly and diagonally, then set aside. Heat the dashi until it boils. Add salt, soy sauce, mirin and sake to the dashi. Next, add the udon noodles to the soup and let them simmer for 2-3 minutes. If the udon are frozen, cook them a couple of minutes longer.

  • To assemble. Divide the noodles and soup evenly among bowls and top each bowl with the beef and sliced ​​green onions. Crack an egg into each bowl. If desired, sprinkle with shichimi for added flavor.

Nikutama Udon

From Japanese cuisine101

Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food and share the same passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and take photos/videos in their home kitchen.

Related Articles

Smoked Salmon Bowls with Miso Tahini Dressing

Contributor

ゼラチンなし!ヴィーガン抹茶プリン

Contributor

Chicken Karaage (Sesame Fried Chicken)

Contributor

Leave a Comment