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4.50 from 4 votes

Dan-yul's Udon


Udon Broth

  • 2.5 Cups Water (625 ml)
  • 2-3 small pieces of Kelp (Dashima)
  • Small handful Katsuobushi (Dried Bonito Flakes)
  • 1 Shiitake Mushroom
  • 2 Tablespoons Hontsuyu Soup Base Sauce
  • 1 teaspoon (!) Soy Sauce

Udon Toppings

  • Few slices Shabu Shabu Beef
  • Small handful Mungbean Sprouts
  • Small handful Diced Green Onions
  • A pinch Shichimi Spice Mixture (Optional) (Or use Korean Gochugaru Chili Flakes)
  • 1 Egg


Prep Ingredients

  • Finely dice a green onion stalk into small pieces - set aside.
  • Set aside a small portion of shabu shabu beef. As well as a small handful of mungbean sprouts.

Make Udon Soup Base

  • Place 2.5 cups (~625ml) of water into a pot. Drop in 2-3 Kelp pieces, a small handful of Katsuobushi Flakes, and 1 Shiitake Mushroom. Place it on a high heat and bring it to boil.
  • Once the pot is boil, pick out the shiitake mushroom and set it aside for later (we'll use it as a topping). Then grab a strainer and scoop out the flakes & and kelp from the broth.
  • Now, season the broth with 2 Tablespoons of Hontsuyu Sauce.
  • Followed by a small amount of Soy Sauce (1 teaspoon!)
  • Next, blanche the thin cuts of shabu shabu into the broth - just until the beef pieces lose their red. Take the pieces out and set aside for later.
  • Once the pot comes to a boil, you'll see residual foam gather on the surface. Scoop this out with a soup ladle for a clean-tasting broth.
  • Then place your udon noodles into the broth. Let the noodles boil away for 2 minutes.
  • (While you wait, cut the boiled Shiitake Mushroom into thin slices)
  • If you want to include a poached egg: After 1.5 minutes into the Udon noodles cooking, crack-in an egg. Cover the pot with a lid and let it boil away for 30 seconds.
  • Now turn off the heat. Carefully garnish with Sliced Shiitake Mushroom, green onions, mungbean sprouts and Shabu Shabu Beef. If you like - sprinkle on a touch of the Shichimi Spice Mixture (or Korean Gochugaru).
  • Bon Appetit!