Slow Cooker Japanese Beef with Udon (Niku Udon inspired)

Easy, beautiful and so deeply flavorful, this Niku udon-inspired Slow Cooker Japanese Beef with Udon comes together in about 5 minutes and then cooks away in your slow cooker. I’ll share a Dutch oven/roasting pan method as well, if you don’t have a slow cooker, so be sure to read through the post to catch the how-to on that, if you’re interested.

What is Niku udon?

Niku udon is a Japanese noodle soup with beef (niku = meat), udon noodles, and a deeply flavorful broth, called “dashi.” My recipe here is a nod to the very popular Niku Udon that you’ll see served in Udon shops all over Japan. But here, we’ll call upon the help of our trusty slow cooker to really aid in the development of deep, satisfying flavor.

A dashi is a classic Japanese style broth that exemplifies how truly taking your time with intentionally selected ingredients can conjure great flavor. Ramen is served in dashi broth, for example, and that may be where many westerners have enjoyed dashi.

We’ll use iconic niku udon flavors here, such as fresh ginger, soy sauce, sweet rice wine, beef broth, and even seaweed to create something extra delicious.

What you’ll need to make this Niku Udon inspired Slow Cooker Japanese Beef with Udon

INGREDIENTS

2.5 to 3.5-pound beef chuck roast (pot roast)

3 garlic cloves, minced or grated

1.5-inch piece of fresh ginger, peeled and grated/minced

¼ cup low sodium soy sauce

1 tablespoon white or red miso paste

½ cup mirin (see note for substitution)

32-ounce box reduced sodium beef broth 

4 to 6 pieces of dried seaweed (this is widely available in the Asian or snacks section of most supermarkets. I use this one)

16 ounces udon noodles (I use two packages of Kame brad stir fry Udon noodles) 

For Serving: Chopped scallions, chopped cilantro, sesame seeds

How to make this slow cooker Japanese beef

DIRECTIONS

Put the beef in your slow cooker. In a bowl. Mix together the garlic, ginger, soy sauce, miso, and mirin. Pour this over the beef and add 2 cups of the beef broth. Lay the seaweed over top, cover and cook on low for 8 hours or high for about 4.

Prepare the noodles according to their package directions and divide among 4 bowls. 

After the slow cook time is up, add another 1 to 1.5 cups of broth (or water, if you think it doesn’t need any more salt). Shred the beef and pile up on the noodles in each bowl. Ladle over the flavorful broth, using as much as you like. Top with chopped scallions, cilantro, and the sesame seeds. I like to serve with extra soy sauce on the side. Enjoy!

What is Mirin?

At 14% alcohol content, Mirin is similar to sake but lower in alcohol. It is a Japanese rice wine (called “hon Mirin”) that is made by:

… fermenting a mixture of steamed glutinous rice and cultured rice called koji in a bit of shochu, which is a distilled rice liquor. After sitting for a period ranging from two months to a few years, the complex umami-rich, yet mildy sweet, flavor emerges to liven up all sorts of dishes.

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What can I substitute for Mirin?

If you don’t want to purchase the mirin (Japanese rice wine), you can substitute a sweet-ish white wine (a riesling would be nice) or a sake. If you opt for sake, add 1 teaspoon granulated sugar as well.  

Also, you can substitute rice wine vinegar or white wine vinegar as well. However, if you opt to go that route, just be sure to add a teaspoon of granulated sugar as well, to account for the sweetness that the vinegars lack.

How to prepare this Slow cooker Japanese beef in a Dutch oven/roasting pan

Usually whenever i share a slow cooker recipe, I’ll have some readers ask me if/how to prepare the dish in … not a slow cooker. I get it! We don’t all have them, and as a self-professed un-gearhead – I absolutely love the idea of keeping things pared down in the kitchen.

As such, here’s a way to make this same dish in a roasting pan of big Dutch oven. You will cook everything right in the pan as you would a slow cooker, but you’ll leave it uncovered to braise. A final turbo blast in the hottest ever oven will seal in the juices and create a crusty sear all over. The reverse sear! Coolest thing. For this method, I’d suggest using a 4-pound top or bottom round, as opposed to the chuck roast.

Non Slow Cooker Method DIRECTIONS

1. Preheat the oven to 225 degrees F.
2. Place the beef in a large Dutch oven or roasting pan. Mix together the garlic, ginger, soy miso, and mirin and pour that all over the beef. Add 2 cups of beef broth, along with the seaweed. Roast/braise for about 2.5 hours uncovered, remove from the oven and tent with some foil. 
3. Crank up the temp to 500 degrees. Put the beef back in the oven for about 10 minutes, or until the internal temperature reaches 125 degrees (med rare) and it’s nice and browned and crusty. Tent again with foil, let it rest for 15 minutes, and slice it against the grain. Add 2 more cups of broth (or water if too salty) to the pot to serve the shredded/sliced beef on the noodles with broth ladled over. 

If you like the looks of this Slow Cooker Japanese Beef, you might also want to try:

Korean Style Braised Beef with Pickles and Jammy Eggs

Korean Style Beef with Kimchi

Coconut Red Curry Drip Beef

Sesame Ginger Chicken Stir Fry with Sausage and Sweet Chili Mayo

Crispy Ginger Beef Bibimbap

Bulgogi Beef Meatballs with Roasted Carrots

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