Get the FREE recipe for Kenji’s Niku Udon (Japanese Beef Noodle Soup):
If you can boil water, slice an onion and use a strainer, you can make niku udon, a Japanese beef noodle soup that’s one of J. Kenji López-Alt’s go-to weeknight dinners.
Whether served on top of a bowl of rice or with chewy udon noodles, thinly shaved beef cooked with onions in a sweet-savory dashi broth is classic, warming Japanese comfort food. And it can be made in just minutes once your pantry is stocked with a few simple Japanese staples.
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Get the FREE recipe for Kenji’s Niku Udon (Japanese Beef Noodle Soup): https://nyti.ms/3QnGTzG
Kenji is looking great!
I have absolute respect for making dashi as he shows here, but I always have some of the dashi powder in the fridge to make miso soup and broth for things like this recipe.
七味
Shichimi
As the name suggests, it is a spicy, peppery blend of 7 herbs/spices:
In the blends of long-established shops, in addition to chili pepper, Japanese Sansho pepper (a green dried version of Sichuan peppers), hemp seeds, and white sesame seeds , there are versions with flax seeds, poppy seeds, green laver, ginger, dried tangerine peel, black sesame seeds, and/or dried Shiso .
All the major shops and manufacturers will have their own special blend and generally limit the number to 7 items.
But there are some that might sneak in one more….
This guy is the worst kind of cook who throws the ingredients around and shows little respect for the cooking process.
WE NEED MORE KENJI! NOW
6:19 caption is wrong, he says "mirin" not "meat"
i love watching Kenji cook!
More kenji please
What's the little song at 7:11 in the video? Wasn't sure if it was written for the video or was more widely available
Kenji chopping onions like it gonna make his (ex)wife forget he’s a raging alcoholic!
Ingredients
Yield:
4 servings
For the Dashi (see Tips)
20grams/about 2 (4-inch) squares kombu
20grams/about 2 cups loosely packed katsuobushi (dried bonito flakes)
For the Beef
1pound thinly shaved beef (see Tips)
1small yellow onion, thinly sliced
1bunch scallions, white parts cut into 2-inch segments and halved lengthwise, light green parts thinly sliced at a sharp angle
1tablespoon granulated sugar
¼cup sake
2tablespoons soy sauce
2tablespoons mirin
For Serving
2tablespoons soy sauce, plus more as needed
3tablespoons mirin, plus more as needed
1pound fresh or frozen udon noodles
Shichimi or nanami togarashi, or use your favorite chile powder (optional)
Can't imagine being Kenji's kid and turning vegeterian 🤣🤣😃😃❤️
The pots just keep multiplying.
i made this recipe like 3 times just this week! Its so good, and so easy and so quick and doesn't require too many ingredients. YOU CANT MESS THIS UP! pleaseeeee more recipes like this!!!!
Hi YouTube. I actually don't want to see this guy's grimacing demonic face in my feed, so please don't recommend the channel. Thank you.
Ozempic doing you good
Love Kenji and this looks delicious!
Ladies, the world's biggest con artist in the food scene, right next to Babish
Kenji's been on that Ozempic.
give the gen z editor a promotion 🤌🤌 4:03
I made this, it tasted great.
Is this guy sick or did he just lose a bunch of weight?
did he take ozempic?
I have watched every single video of Kenji i could find over the years and i don't remember him ever cutting onions like Martin Yan
Kenji is an absolute leftist loser. One of the worst humans to ever exist.
made it with Hondashi last night
yum!
Yum
Where do you think has the best Niku Udon in Seattle?
hot
Japanese Beef Noodle < Vietnamese Beef Noodle
Wow he is looking handsome
That broth looks so comforting on a cold day. Thank you kenji!
Kenji did you get ozempiced?
the intro with the one-two-three pot mishap got me giggling with kenji 🥰
Kenji is a pillow biter
Kenji is a treasure, lookin lean too good job dawg
Love this quick meal
His laugh will make me smile even on the worst day. Would love to drink a beer with him!
I like adding a bit of ginger
No, thanks.
A little more alt every time.
Kenji (or someone else in the comments), do you taste much difference between liquid store-bought dashi, powdered and homemade one.
I tried both but didn't thought it was big of a deal to use the premade ones. However it wasn't a side-by-side taste so, has anyone done it?
Everything looks amazing only thing i do differently is take the beef n onion once its done cooking strain it from the sauce and cook that down half way to give it a stronger flavor and thiccer viscosity so it coats the noodles better then construct the bowl the same way. Promise itll change your life🔥