Ultimate Umami Udon Bowl with Seared Beef & Crispy Chickpeas

Indulge in a bowl of bold flavors and comforting textures with this Ultimate Umami Udon Bowl. Tender slices of seared beef, chewy udon noodles, and a rich, creamy miso sauce come together for a luxurious, savory experience. Crispy roasted chickpeas add a satisfying crunch, while nori, sunflower seeds, and a lightly dressed green salad bring freshness and depth to every bite. Perfect for a cozy weeknight dinner or impressing guests with a Japanese-inspired fusion dish, this recipe delivers umami at its finest.

3 - 4 servings

Ingredients

Roasted Chickpeas

• 1 package precooked chickpeas (380 g)

• ½ tbsp neutral cooking oil

• ½ tbsp Japanese soy sauce

• 1 tsp mirin

• 1 tsp sesame oil

• ½ tsp chili flakes

Noodles

• 250 g udon noodles

• 300 g sirloin steak

• ½ tbsp cooking oil

Miso Sauce

• 1 yellow onion, chopped

• ½ tbsp neutral oil

• 2 garlic cloves, grated

• 1 tsp fresh ginger, grated

• 3 dl cream (300 ml)

• 2 dl water (200 ml)

• 2 tbsp white miso paste

• Salt

• Pepper

For Serving

• ½ dl roasted sunflower seeds (50 ml)

• 2 nori sheets, thinly sliced

• Crispy green salad

• 1 tbsp rice vinegar

• 1 tbsp olive oil

Instructions

1. Preheat the oven to 200°C (400°F).

2. Prepare the chickpeas.
   Rinse the chickpeas in a colander. Mix the oil, soy sauce, mirin, and sesame oil. Toss the chickpeas with the oil mixture.

3. Roast the chickpeas.
   Spread the chickpeas in an enameled cast-iron roasting pan. Roast in the oven for about 25 minutes, stirring every 5 minutes, until crispy.

4. Cook the beef.
   Slice the beef thinly. Heat oil in a frying pan or Dutch oven over medium-high heat and sear the beef for a couple of minutes. Season with salt and pepper. Remove the beef from the pan and set aside.

5. Make the miso sauce.
   In the same pan, sauté the onion until softened. Add the garlic and ginger and cook briefly. Add the cream, water, and miso paste. Let the sauce simmer until it reduces to your desired thickness. Season with salt if needed.

6. Cook the noodles.
   Meanwhile, cook the udon noodles for about 2 minutes. Drain them and add them directly to the sauce.

7. Combine.
   Stir half of the beef into the noodles and sauce. You can either mix in the roasted chickpeas now or reserve them entirely for topping. Remove the pan from the heat.

8. Prepare the salad.
   Toss the green salad with rice vinegar and olive oil.

9. Serve.
   Serve the noodles topped with roasted sunflower seeds, sliced nori, roasted chickpeas, the remaining beef, and the dressed salad.