Miso Caramelized Onion Beef Udon

Ingredients

Onion and mushrooms

• 2 tbsp unsalted butter, divided
• 1 tbsp neutral oil, divided
• 2 large yellow onions, thinly sliced
• ¼ tsp fine salt
• ¼ cup water
• 8 oz cremini mushrooms, sliced

Beef and noodles

• 1 lb sirloin steak, sliced across the grain into ¼-inch strips
• ¼ tsp fine salt
• ¼ tsp black pepper
• 4 vacuum-packed portions fully cooked udon, 7 oz (200 g) each
• 6 cups water, for loosening noodles

Miso sauce and finish

• 2 tbsp white miso
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• ½ cup unsalted beef broth
• 2 garlic cloves, minced
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Equipment

Large skillet, saucepan, colander, instant-read thermometer

Allergens and ingredient notes: Wheat, soy, milk, sesame; check miso, broth, and udon labels.

Step by step

1. Heat 1 tbsp butter and ½ tbsp oil in the skillet over medium-low heat. Add onions and their ¼ tsp salt. Cook 25–30 minutes, stirring often, until deep golden. Use the ¼ cup water a tablespoon at a time to lift browned bits if the pan becomes dry. Transfer onions to a bowl.
2. Pat the sirloin strips dry and season with their separate salt and pepper. Raise the heat to medium-high and add the remaining ½ tbsp oil. Sear beef in two batches, about 1–2 minutes per side, until browned. Check a thick strip reaches 145°F (63°C), then rest the beef on a clean plate for at least 3 minutes.
3. Add mushrooms to the skillet with the remaining 1 tbsp butter. Cook over medium-high heat for 6–8 minutes until browned. Add garlic and stir for 30 seconds. Whisk miso, soy sauce, rice vinegar, honey, and broth together; add to the mushrooms with all the onions.
4. Bring the noodle water to a simmer in a saucepan. Add the fully cooked udon and gently separate for 1–2 minutes, or follow its package reheating instructions. Drain completely. These quantities are for cooked, vacuum-packed udon, not dry noodles.
5. Simmer the mushroom-onion sauce over medium heat for 2 minutes. Add the drained udon and toss for 1–2 minutes until glossy and hot. Fold in the rested beef and its juices, then divide among four bowls. Finish with scallions and sesame seeds.

The Devotti twist: Caramelized onions dissolve into miso butter, coating the noodles without a separate cream sauce.

Make ahead and storage

Refrigerate within 2 hours in shallow covered containers; use within 3 days. Reheat portions to 165°F (74°C).

Image: AI-generated recipe illustration; homemade results and presentation will vary.