beef udon
Main, Udon&Noodle

Niku Udon(Pork Udon)肉うどん

Hello, this is Bridge to JAPAN.
This time, I would like to show you how to make one of Japan’s most famous udon noodles, “Niku Udon“.
Udon is a type of noodle that is made by kneading wheat flour and cutting it into long strips of a certain width and thickness, and has been eaten all over Japan since ancient times as an easy meal for common people and a substitute for rice.

It is readily available and inexpensive at restaurants in Japan, such as udon specialty stores. There are two types of soup stock, Kanto-style and Kansai-style.
Kanto is characterized by its dark color, while Kansai is characterized by its light and clear color.
The reason for this is the difference in the soy sauce used: dark soy sauce in the Kanto region and light soy sauce in the Kansai region.
It is also good for digestion, and I myself used to eat udon when I was sick!

niku udon


  • Niku means meat, Udon is Japanese traditional noodle
  • Niku Udon is topped with beef, chicken, or pork that is boiled seasoned with soy sauce
  • Udon is especially popular in the Kansai area,such as Sanuki

Episode In Japan

Since udon is a common food, there are many udon restaurants in Japan that specialize in the standing style of eating udon. The prices are reasonable and the food is delicious, making it a great opportunity for busy office workers.

The Key Item

What is the decisive factor for Japanese people in choosing udon? If you ask them, it’s ”Dashi”. Of course, the ingredients that enhance the udon are important, but it is the broth that brings out the personality of the restaurant. It is possible to make dashi at home, but it takes a lot of time and effort, so many families in Japan use Dashi (Fish stock). It’s available overseas, so be sure to give it a try for your Niku Udon!

How to make Niku Udon(Pork Udon)

Niku Udon(Pork Udon)

Recipe by Bridge to JAPANCourse: MainCuisine: JapaneseDifficulty: Easy


Prep time


Cooking time







Standard Kake Udon(Basic Udon) noodles topped with pork and onions seasoned with a special split soup stock.


  • 2 packs Udon noodles

  • 250-300g Pork

  • Ginger(small quantity)

  • 1 Onion

  • 2 Tbsp soy sauce

  • 2 Tbsp Sake

  • 2 Tbsp Water

  • 2 Tbsp Sugar

  • Shallots

  • Chilli

  • **For Soup**
  • 600ml water
    1.5 Tbsp soy sauce
    1Tbsp Mirin
    1 Tsp Sugar
    1/3 Tsp Salt
    1 Tsp Dashi(Fish stock)


  • ***preparing pork***
  • chop shallots (fine chopping)
    chop onion (wedge cut)
    chop pork (thin slices)
    chop ginger (thin cut)
  • Add soy sauce, sake, mirin, water and sugar to the pot. Mix well.
  • Add ginger with hight heat
  • Add pork when begins to boil, boil for 4-5 min
  • add onion 
    when onion becomes soft, it’s done
  • ***making soup***
  • In a separate pot. add water, soy sauce, mirin, sugar, salt and dashi ( fish stock ). 
  • mix well with medium heat
  • ***preparing Udon noodle***
  • put water into the pot, bring to the boil
  • when boiled, put Udon noodle in for 2-3min (but follow the instruction for the product you will buy)
  • drain the Udon noodles using a strainer, cool them under running water, and drain again
  • ***Serving***
  • garnish with shallots
    top with chilli threads

  • Complete!!

Recipe Video

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