Japanese Miso-Caramelized Beef Udon with Bok Choy & Carrot
Ground beef simmered in a sweet miso-soy glaze, layered over chewy udon noodles with sauteed bok choy, grated carrot, and onion. A 15-minute Japanese-style weeknight bowl with deep umami flavor.
- Total
- 15 min
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
Ingredients
For 4 servings
- ground beef16 oz
- udon noodles10 oz
- bok choy2 piece
- carrot4 piece
- yellow onion2 piece
- garlic2 clove
- miso paste4 tbsp
- soy sauce2¾ tbsp
- olive oil2 tbsp
- sugar3 tsp
- salt1 tsp
- black pepper½ tsp
You'll need
pot · skillet · bowl
Method
Bring heavily salted water to a boil.
5 min · boil
Grate the carrot, chop the bok choy, slice the onion, mince the garlic.
5 min · prep
Cook the udon until al dente. Save some water, then rinse cold.
6 min · boil
Fry carrot, onion and bok choy until they start to soften.
4 min · saute
Add the garlic and cook until tender. Season and set aside.
4 min · saute
Wipe the pan and brown the beef with salt.
5 min · saute
Add miso, soy, sugar, water and pepper. Bubble into a glaze.
2 min · saute
Serve the noodles topped with vegetables and the miso beef.
2 min · rest
Serving suggestion
A glass of cold sake or a Japanese-style lager (Sapporo, Asahi) holds up nicely. A pinch of toasted sesame seeds or a dab of sriracha kicks it up.