Slow Cooker Japanese Beef with Udon (Niku Udon inspired)

A slow cooker helps us conjure as much deep flavor as possible out of our Dashi-inspired broth here. Tender beef is flavored massively thanks to some miso, ginger, garlic, soy, and dried seaweed. Some chopped scallions and cilantro and a shower of crunchy sesame seeds finish it off perfectly.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

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
1/4 cup low sodium soy sauce
1 tablespoon white or red miso paste
1/2 cup mirin (Japanese rice wine, 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

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Instructions

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!

Notes

NOTE: 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.

NOTE 2: To prepare this in a Dutch oven/roasting pan:

*This method works just as well if not better with top or bottom round.

Preheat the oven to 225 degrees F.
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.
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.

Find it online: https://mykitchenlittle.com/2022/11/08/slow-cooker-japanese-beef-with-udon/