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Chilled Udon with Rich Broth
5 from 2 votes

Chilled Udon with Rich Broth

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2 servings
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.)
  4. Divide the noodles and sauce into serving bowls.
  5. 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.)
  6. Enjoy!