Wagyu Beef Cheek Udon


For the Braising Liquid:

1 Wagyu Beef Cheeks

200 ml water

50 ml Shiso Teriyaki sauce

4 peppercorns

For the Stir-Fry:

1/2 cup chopped kimchi

2 large king brown mushrooms

2 portions frozen udon noodles, defrosted

1 tablespoon grated Parmesan cheese

2 tablespoons of the braising liquid

2 tablespoons Shiso Teriyaki sauce(for finishing)

2 teaspoons sesame oil

Aonori (for finishing)


  1. Preheat your oven to 150C and defrost the udon noodles. Set aside.
  2. In a small dutch oven, place the Wagyu beef cheeks along with the water, Shiso Teriyaki sauce, and peppercorns. Cover with a lid and place into the oven for 2 hours.
  3. Once cooked and cooled, remove the beef cheeks from the braising liquid and cut them into chopstick-sized pieces. Set aside.
  4. Heat a non-stick frying pan over medium heat. Add the chopped mushrooms- sauté until golden brown. Then in with the beef cheeks, kimchi, braising liquid, and Shiso Teriyaki sauce, and bring to a boil.
  5. Add the defrosted udon noodles and grated Parmesan cheese to the pan, and simmer until everything is heated through.
  6. To finish, drizzle sesame oil over the stir-fry and sprinkle with Aonori.