Go Back
+ servings
Print

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.
Course Main Course
Cuisine Asian, Japanese
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4
Calories 845kcal
Author Michelle | Sift & Simmer

Ingredients

Dashi broth:

  • 1 large piece kombu
  • ½ C bonito flakes
  • 4 C filtered water

Soup:

  • 4 C dashi broth (from above)

With soy sauce flavour: (optional)

  • 1.5 teaspoon soy sauce
  • 1 teaspoon mirin

Onsen eggs:

  • 800 ml water brought to a boil
  • 125 ml cold water
  • 4 large eggs kept refrigerated

Beef:

  • 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

Noodles:

  • 600 g udon noodles frozen or fresh

Garnish:

  • 2 stalks green onions sliced
  • shichimi togarashi

Instructions

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.

To make the soup:

  • Transfer the prepared dashi broth to a pot and heat to a simmer.
  • Keep the soup warm while preparing the rest of the ingredients.

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.

Assemble:

  • 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).
  • Enjoy immediately.

Nutrition

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