Beef Udon with Egg (Niku Tama Udon)
This Beef Udon with Egg (Niku Tama Udon) recipe features chewy udon noodles in a clear dashi broth with beef and onsen (tama) egg. It's inspired by Hawaii's Marugame Udon.
- 1 large piece kombu
- ½ C bonito flakes
- 4 C filtered water
- 4 C dashi broth (from above)
With soy sauce flavour: (optional)
- 1.5 teaspoon soy sauce
- 1 teaspoon mirin
- 800 ml water brought to a boil
- 125 ml cold water
- 4 large eggs kept refrigerated
- 1 tablespoon avocado/vegetable oil
- 210 g sliced beef beef chuck or ribeye
- 1 tablespoon soy sauce
- 2 teaspoon granulated sugar
- ½ teaspoon garlic powder
- 600 g udon noodles frozen or fresh
- 2 stalks green onions sliced
- shichimi togarashi
Make the dashi broth: (you can make this ahead of time)
In a large pot, add a piece of kombu (seaweed).
Cover with 4 C water.
Bring the water up to a simmer. (Don't boil the kombu or it will become slimy). Skim off any foam.
Remove the kombu.
Add in the bonito flakes. Bring it up to a simmer again, for about 30 seconds before turning off the heat.
Let the broth sit for 10 minutes before straining the liquid through a sieve.
You can discard the bonito flakes or make furikake with it.
Transfer the broth to a glass jar and let cool. Place into the fridge until ready to use.
For a soup flavoured with soy sauce:
Transfer the prepared dashi broth to a pot and heat to a simmer.
Add in soy sauce and mirin and bring it to a boil.
Give it a taste and adjust accordingly with salt.
Make the onsen eggs:
Using a small saucepot (I used 1.5qt), add 800ml of water to it. (Be sure that the eggs can sit in the pot fully submerged).
Bring the water to a hard rolling boil. Once boiling, remove from heat and add 250ml of cold water into the pot.
Gently place 4 eggs (straight from the refrigerator) into the hot water. (You may want to use a slotted spoon to do this).
Set a timer for 15 minutes.
Remove the eggs from the pot. Set aside until ready to use.
For the beef:
Heat up 1 tablespoon vegetable oil in a large frying pan over medium-high heat.
Add in the beef slices and cook, until no longer pink.
Season with soy sauce, sugar, and garlic powder.
Transfer to a plate and cover.
For the udon noodles:
Bring a large pot of water up to a boil.
Cook the udon noodles according to the package instructions.
Drain the udon noodles in a colander and gently rinse under cold water. Set aside.
Portion the udon noodles into a serving bowl.
Ladle the hot soup broth over the noodles.
Add the cooked beef and crack in an onsen egg.
Garnish with green onions and togarashi spice (optional).
Calories: 845kcal | Carbohydrates: 106g | Protein: 67g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 3983mg | Potassium: 745mg | Fiber: 9g | Sugar: 17g | Vitamin A: 341IU | Vitamin C: 25mg | Calcium: 274mg | Iron: 3mg