Quick Beef Udon
Beef udon, also known as niku udon, is one of my go-to dinners after a long 9-5 workday. It’s quick, comforting, and so satisfying—everything I need in a weeknight meal. I love keeping thinly sliced hotpot beef rolls stocked in my freezer, which makes throwing this dish together a breeze. With chewy udon noodles, savory broth, and tender beef, it’s the kind of meal that feels like a hug in a bowl, ready in under 30 minutes.
What is an Onsen Egg?
Onsen eggs (温泉卵, onsen tamago) are a traditional Japanese-style soft-cooked egg. The name comes from the way they were originally made—by gently cooking eggs in the warm waters of Japanese hot springs (onsen). The result is a silky egg with a custard-like white and a creamy yolk, perfect for topping noodles, rice bowls, or even enjoyed on its own with a splash of soy sauce.
How to Make Onsen Eggs at Home
You don’t need a hot spring to make these at home! All you need is water and a pot. Here’s the easy method I use:
Boil 3 parts water in a pot.
Once it reaches a boil, turn off the heat and add 1 part cold water to bring the temperature down.
Gently place your eggs into the pot, cover with a lid, and let them sit for 10 minutes.
Carefully transfer the eggs into cold water before peeling or cracking into a bowl.
And that’s it! You’ll have the perfect onsen egg with soft whites and a jammy, runny yolk.
Ingredients
- 1/2 lb Beef slices
- 1 package Udon
- 1/4 Onion, sliced
- 1 Egg
- 1/2 stalk Green onion, sliced (garnish)
Sauce
- 1 tsp Dashi powder
- 1/2 tbsp Sugar
- 2 tbsp Soy sauce
- 1 tbsp Cooking wine
- 1 tbsp Mirin
- 1/3 cup Water
Step by step instructions
1. Cook udon
Bring a pot of water to a boil and add your packaged udon. If adding an onsen egg:
Boil 3 parts water in a pot.
Once it reaches a boil, turn off the heat and add 1 part cold water to bring the temperature down.
Gently place your eggs into the pot, cover with a lid, and let them sit for 10 minutes.
Carefully transfer the eggs into cold water before peeling or cracking into a bowl.
2. Prepare the ingredients.
While the udon and egg is cooking, continue with preparing other ingredients. Slice your onions thinly and set aside. If using hot pot beef rolls (highly recommended!), leave it out at room temperature to soften.
3. Make sauce
In a bowl, combine dashi powder, sugar, soy sauce, cooking wine, mirin and water.
4. Cook onions and beef
Heat a little oil in a pan over medium heat. Add the sliced onions and cook until softened, about 3 minutes. Add beef slices and stir fry for 2 minutes.
5. Add sauce and simmer
Pour in mixed sauce into pan and toss around beef slices so it is fully coated. Let it simmer in the sauce for 2 minutes at low heat.
6. Assemble and serve
Serve udon in a bowl and spoon beef over the noodles. Top with onsen egg and drizzle extra sauce over bowl. Garnish with green onions. Enjoy!
Quick Beef Udon
Ingredients
- 1/2 lb Beef slices
- 1 pack Udon
- 1/4 Onion, sliced
- 1 Egg
- 1/2 stalk Green onions, sliced
Sauce
- 1 tsp Dashi powder
- 1/2 tbsp Sugar
- 2 tbsp Soy sauce
- 1 tbsp Cooking wine
- 1 tbsp Mirin
- 1/3 cup Water
Instructions
- Cook udon: Bring a pot of water to a boil and add your packaged udon. If adding an onsen egg:Boil 3 parts water in a pot.Once it reaches a boil, turn off the heat and add 1 part cold water to bring the temperature down.Gently place your eggs into the pot, cover with a lid, and let them sit for 10 minutes.Carefully transfer the eggs into cold water before peeling or cracking into a bowl.
- Prepare the ingredients: While the udon and egg is cooking, continue with preparing other ingredients. Slice your onions thinly and set aside. If using hot pot beef rolls (highly recommended!), leave it out at room temperature to soften.
- Make sauce: In a bowl, combine dashi powder, sugar, soy sauce, cooking wine, mirin and water.
- Cook onions and beef: Heat a little oil in a pan over medium heat. Add the sliced onions and cook until softened, about 3 minutes. Add beef slices and stir fry for 2 minutes.
- Add sauce and simmer: Pour in mixed sauce into pan and toss around beef slices so it is fully coated. Let it simmer in the sauce for 2 minutes at low heat.
- Assemble and serve: Serve udon in a bowl and spoon beef over the noodles. Top with onsen egg and drizzle extra sauce over bowl. Garnish with green onions. Enjoy!