Chilled Udon with Rich Broth
User Reviews
5
2 reviews
Excellent
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 servings
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Chilled Udon with Rich Broth
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Base Recipe
- 4 tbsp dashi stock liquid, not powder! Use shiitake/kombu dashi for plant-based diets
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp light brown sugar
- 3 ice to cool and dilute the sauce OR 90ml hot water for the hot version, large cubes
- 2 portions udon noodles
- ice (optional) to chill noodles quickly
Topping Options (see in post for more options)
- egg optional, pasteurized, yolk
- green onion (negi) green part, finely chopped
- tempura flakes agedama/tenkasu, aka tenkasu
- ginger root or ginger paste, grated
- daikon radish grated
- bonito flakes (katsuobushi) omit for plant-based diets
Instructions
- Pour 4 tbsp dashi stock, 3 tbsp soy sauce, 1 tbsp mirin and 1 tsp light brown sugar into a saucepan and boil for 1 minute to burn off the alcohol in the mirin.
- If serving cold, add 3 large ice cubes to the sauce to quickly cool it and balance the flavor. If serving hot, dilute with hot water instead (or add water before turning off the heat).
- Cook 2 portions udon noodles according to the instructions on the packaging. Once cooked, pour through a colander and rinse with fresh water to remove the starch. (Use cold water for cold udon and add a few ice cubes to make them extra cold. For the hot version, rinse with freshly boiled water.)
- Divide the noodles and sauce into serving bowls.
- Top each portion with your choice of toppings. I used pasteurized egg yolks, green onion, tempura flakes (tenkasu), grated ginger root and daikon radish. (See in post for more ideas.)
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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