Niku Udon is a beloved Japanese noodle dish featuring thick udon noodles topped with thinly-sliced meat and onions simmered in a sweet and savory broth. While beef is traditionally used, this version with pork belly offers a delicious twist that's rich, satisfying, and perfect for a hearty meal.
Across Japan, local variations of Niku Udon may use pork or even horse meat depending on regional food culture. Despite its simple ingredients, Niku Udon delivers a wonderfully rich flavor and is often considered a comforting “special treat” udon dish.
Udon itself, made from just flour and water, has roots dating back to Japan’s Nara period. Over centuries, it has evolved regionally into many styles. Niku Udon, in particular, became popular after beef consumption spread during Japan’s modernization in the late Edo period and is now a staple at diners, homes, and even train station eateries.
Udon is also a traditional good-luck food, symbolizing long life and strong bonds. This dish—featuring thick, chewy noodles and savory pork—is a flavorful, heartwarming meal for any day.
This recipe uses pork belly for a quick and flavorful version that’s always a hit in our household. The slightly sweet and salty broth pairs beautifully with the tender meat and chewy noodles—my kids always say one serving of noodles isn’t enough!
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 packs frozen udon noodles
- 7 oz thinly-sliced pork belly
- 1 /2 onion (thinly sliced)
- 1 tsp. vegetable oil
- 1 tsp. ground sesame seeds (for topping)
- A1 tbsp. sake (or dry white wine)
- A2 1/2 tbsp. mirin
- A2 1/2 tbsp. soy sauce
- A1 1/2 tbsp. sugar
- A1 tsp. sesame oil
- B3 3/4 cup cups water
- B1 1/2 tbsp. Japanese soup stock granules (dashi powder)
- B4 tbsp. mentsuyu (3x concentrate)
- B1/2 tsp. salt
INSTRUCTIONS
Preparation
Cut pork belly into bite-sized pieces. Thinly slice the onion.
- 1
Heat vegetable oil in a skillet over medium heat. Sauté the onion until translucent. Add the pork belly and cook until it changes color. Add all ingredients from group A (sake, mirin, soy sauce, sugar, sesame oil) and simmer until the sauce reduces slightly. Turn off the heat, stir in the sesame oil, and mix well.
- 2
In a separate pot, combine all ingredients from group B (water, dashi, mentsuyu and salt) and bring to a simmer over medium heat to make the broth. Microwave frozen udon noodles at 600W for 2 minutes, then add them to the pot and simmer for about 1 minute.
- 3
Serve the noodles and broth in bowls. Top with the pork mixture and sprinkle with ground sesame seeds. Garnish with green onions or your favorite toppings if desired.
RecipeID
73
Tips & Notes
・ Add the pork once the onions have softened to prevent it from becoming tough.
・ If the sauce reduces too much, add sake and adjust with soy sauce to taste.
・ For a lighter broth, reduce the amount of salt in the soup base.
MY RATING
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Carrie H.
…
Super delicious!
We loved this delicious recipe despite the extra effort required. Sourcing pre-sliced pork belly in the UK is nearly impossible, so I bought a whole piece, partially froze it, and sliced it thinly by hand. The recipe's 3 ¾ cups of water measurement lacks clarity, likely referring to a Japanese cup (200ml) rather than a US cup (250ml). I used 750ml accordingly, but Tokyo Recipes by Nadia should specify this for UK cooks. Overall, it's an excellent recipe I highly recommend.
I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.