Short rib beef udon

This short rib beef udon uses a variation on a classic Japanese dashi-based broth to slow braise the beef, giving an incredibly flavorful base for this beef noodle dish. Comforting and delicious.

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When the weather becomes colder, we definitely love the excuse to indulge in some comfort food. Many involve cooking low and slow, with meals like youvetsi and braised lamb shanks current favorites. 

As we've been exploring the menu of some local restaurants, we were drawn to a short rib udon noodle dish at a nearby Japanese cafe. It was a delicious meal, and I was determined to try to make a version of home. 

After a bit of playing around, and drawing on both a more classic beef udon (like this from Just One Cookbook) and some other ideas, we were so pleased with the result.

This is typical 'brown food' where it doesn't look that exciting. Dull might even be generous. But that boring color hides lots of flavor, with tender beef, slightly chewy noodles and one wonderfully flavorful broth.

What are udon noodles?

Udon noodles are from Japan and are used in a broad variety of dishes. They are made simply from wheat flour, water and salt and have a slightly chewy texture. Typically, udon are relatively thick though the size and shape can vary from one region to another.

The exact origins of udon are a little unclear, with a few differing stories, but most involve the idea at least coming from China many centuries ago. Nowadays, though, udon, like soba made with buckwheat, are most definitely a key part of Japanese cuisine.

You'll find udon in dishes as broad-ranging as soups, salads and stir fry. Generally, they are served hot in winter and cold in summer. Soups are definitely one of the most popular, though, and I can understand why.

Udon soup variations

Most udon soups involve a dashi-based broth flavored with soy sauce and mirin (rice wine). The exact ingredients can vary, particularly that in Eastern Japan, they tend to use a dark soy, while in Western Japan, they use a light soy.

You then add your cooked noodles to the broth and top as you prefer. Often the toppings are quickly cooked, such as tempura or fried tofu. Some even just cook in the broth, like wakame seaweed or egg. 

This dish is a little different from this 'classic' way of making a noodle soup as you cook the short ribs in the broth base. They need a long braise to get nice and tender, and the broth works perfectly. At the same time, the short ribs give a wonderful rich flavor to the broth. 

While the ginger and garlic may not be typical in a lot of udon soups, I think they work really well here to add a little freshness. The beef adds a wonderful flavor, but risks being a little heavy which the ginger in particular counters.

Steps to make this dish

As I say, this dish is a little more involved and takes a bit longer than some other udon soups, but it is still relatively easy and mainly hands-off. 

• First make the dashi base - you can use dashi powder, but choose a good one. It's also easy and quick from scratch - I made it just as I did for chawanmushi. 
• Meanwhile, sprinkle salt and pepper all over the short ribs.
• Get some oil nice and hot then brown the short ribs all over. Don't skip this step as the searing helps add a layer of flavor. 
• Add the soy sauce, mirin, ginger and garlic. Let them cook a minute to get a little sticky.
• Then, add the dashi and leave to simmer for two hours. This will let the short ribs become nice and tender.
• Ideally, you then want to let the broth cool slightly. Even a short while is better than nothing. This lets all the fat rise to the top as you want to skim the fat off to save it being part of your soup. It's OK if you don't get all of it, but get as much as you can.
• Remove the meat from the bones and shred it up. Add this back to the broth and remove the bones and any fat or other non-meat pieces.
• Cook the udon separately - this is partly as, like pasta, they can make the water quite starchy. Ideally, you want fresh udon but the packets of ready-to-use or frozen are also fine. 
• Add the cooked udon to the broth and warm through, if needed, then serve.

Can you prepare this ahead of time?

While you are best to cook the noodles fresh (and they take mere minutes), you can cook the broth ahead of time. I'd suggest you remove the meat from the bones first, both as it will be easier while still warm and to have less to do later. Then, either chill in the fridge for a day or two or freeze.

The chilling/freezing actually makes it easier to remove the fat from the broth as it will harden. Just scrape it off before you re-heat the broth.

As I said, this is a dish that might not win any prizes for prettiness, but it certainly doesn't disappoint in flavor. This short rib beef udon is packed with flavor, comforting and just what a cold day needs.

Try these other comforting soups and stews:

• Bo kho (Vietnamese beef stew, with the beef braised in coconut water with lemongrass and other delicious flavors)
• Fesenjan (Persian chicken stew with walnuts and pomegranate - this dish is rich, but packed with delicious flavor)
• Beef bourguignon (the classic French stew, with red wine, mushrooms and bacon)
• Tortellini in brodo (a wonderful Italian dish of meat and cheese filled pasta in broth - making the pasta takes a little time but so worthwhile)
• Plus find more Japanese recipes and winter recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

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