Combining tender, flavourful beef and thick, chewy udon noodles in a sweet-savoury sauce, this teriyaki beef udon recipe is your answer to a quick, hearty meal. The onions are sautéed to soft and caramelised, infusing the dish with its subtle hints of buttery sweetness. The udon noodles soak up all the deep, savoury goodness from the sauce, offering a harmony of umami-rich flavours as you take a bite, while the soft, tender beef slices melt in your mouth.
Topped with freshly chopped spring onions and a runny egg, this dish has a heavenly combination of good food that you can’t resist!
Table of contents
Why you’ll love this recipe
- Layers of textures: The thick udon noodles offer a nice chew as you indulge in the dish, while the tender, juicy beef melts in your mouth. The freshly chopped spring onions on top add extra crunch, making every bite satisfying and irresistible.
- Sweet, savoury, and umami-packed: The onions are cooked till soft and caramelised, adding a depth of flavour to the homemade teriyaki sauce that’s rich in umami, sweet, and savoury.
- Quick and easy: Using just staple ingredients in Japanese cuisine, you can make a delicious, hearty meal within 15 minutes.
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Ingredients for teriyaki beef udon
- Beef: I used hotpot beef as these are tender, pre-sliced, and well-marbled, which is best for this easy recipe.
- Udon noodles
- Onion: When cooked till soft and caramelised, the onions add a distinct sweetness that enhances the overall flavour profile of the dish.
- Egg: Optional for added richness.
- Chopped spring onions: Optional for garnish.
For the seasoning sauce
- Soy sauce: The key ingredient that packs the dish with savoury umami flavour.
- Mirin: A staple ingredient in Japanese cuisine. It is a sweet rice wine that balances the bold flavours of the sauce.
- Oyster sauce: This deepens the umami flavour and amplifies the rich, savoury flavour of teriyaki.
- Sugar: For sweetness and helps thicken the sauce.
- Dark soy sauce: To darken the colour of the sauce.
- Water
How to make teriyaki beef udon
- Prep: Chop the onion into slices, and set aside. Mix together soy sauce, mirin, oyster sauce, sugar, dark soy sauce, and water in a bowl for the teriyaki sauce. Set aside.
- Cook udon: Bring a pot of water to boil, cook the udon noodles according to the package (usually 2-3 min for fresh/frozen).
- Cook the beef: In a pan, heat with some oil over medium-high heat. Sauté the sliced onions slightly soft. Turn up the heat to high, add in hotpot beef, and sear until golden-brown outside while still red inside.
- Combine: Pour in the teriyaki sauce and drained udon noodles. Cook for about 1 minute, stirring until coated.
- Add in egg: Make space in the centre of the pan, and crack in an egg. Cover with a lid, and cook for about 2-3 minutes until still runny.
- Serve: Garnish with chopped spring onions and enjoy!
Success tips on making teriyaki beef udon
Cook the udon noodles until just separate.
Since you’ll be cooking the udon noodles with the teriyaki sauce at a later step, be sure to simply cook them until just separate. Drain them over a strainer and set aside.
Do not overcook the beef.
To prevent the beef from becoming tough, be sure to sear until half-cooked, then pour in teriyaki sauce and udon noodles. Turn up the heat to high when searing the beef slices to achieve a nice golden exterior while maintaining slightly red within. This ensures melt-in-your-mouth beef.
For a thicker sauce.
You can add cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken the sauce to a glaze if preferred.
This teriyaki beef udon brings together tender juicy beef, caramelised onions, and chewy udon noodles all simmered in a rich, savoury-sweet sauce. Perfect for a quick dinner or a hearty meal at any time of the day, this dish offers a comforting yet gourmet experience.
More Japanese cuisine
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Teriyaki Beef Udon
Ingredients
- 150 g hotpot beef
- 1 pack udon
- 1/2 onion
- 1 egg
- Chopped spring onions (for garnish)
For the seasoning sauce
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 tbsp dark soy sauce
- 120 ml water
Instructions
- Prep: Chop the onion into slices, and set aside. Mix together soy sauce, mirin, oyster sauce, sugar, dark soy sauce, and water in a bowl for the teriyaki sauce. Set aside.
- Cook udon: Bring a pot of water to boil, cook the udon noodles according to the package (usually 2-3 min for fresh/frozen).
- Cook the beef: In a pan, heat with some oil over medium-high heat. Sauté the sliced onions slightly soft. Turn up the heat to high, add in hotpot beef, and sear until golden-brown outside while still red inside.
- Combine: Pour in the teriyaki sauce and drained udon noodles. Cook for about 1 minute, stirring until coated.
- Add in egg: Make space in the centre of the pan, and crack in an egg. Cover with a lid, and cook for about 2-3 minutes until still runny.
- Serve: Garnish with chopped spring onions and enjoy!