Zaru Udon (Cold Udon with Homemade Dipping Sauce)

Name: Zaru Udon (Cold Udon with Homemade Dipping Sauce)
Prep time: 5 min
Cook time: 5 min
Total time: 20 min
Yield: 2 portions
Ingredients: 100 ml dashi stock; 20 ml soy sauce; 20 ml mirin; 1 tsp sugar; 2 portions udon noodles; 1 tbsp shredded sushi nori seaweed "kizami nori"; 1 tsp Wasabi paste; 1 tsp ginger root; 2 tbsp tempura flakes (tenkasu); 2 tbsp green onion

User Reviews

4.8

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
20 mins
Servings
2 portions
Course
Side Dish, Main Course, Lunch, Dinner
Cuisine
Japanese

Zaru Udon (Cold Udon with Homemade Dipping Sauce)

Celia Wu

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

100 ml dashi stock or make it plant-based with my shiitake and kombu dashi recipe
20 ml soy sauce
20 ml mirin
1 tsp sugar
2 portions udon noodles
1 tbsp shredded sushi nori seaweed "kizami nori" kizami nori, optional

Additions

1 tsp Wasabi paste
1 tsp ginger root grated
2 tbsp tempura flakes (tenkasu) tenkasu
2 tbsp green onion finely chopped

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Instructions

Take a small pan and add 100 ml dashi stock, 20 ml soy sauce and 20 ml mirin. Boil for 1 minute to burn off the alcohol in the mirin and add 1 tsp sugar. Mix until the sugar has dissolved.
Take the pan off the heat, pour the dipping sauce into a heatproof jug and leave to cool. Once cool to the touch, you can transfer it to the refrigerator. Tip: Mixing will help it cool faster.
Cook 2 portions udon noodles according the the instructions on the packaging. Once cooked, pour the udon into a strainer to drain and rinse with cold running water. Drain once more and place the sieve over a bowl, add a few ice cubes to make the udon extra cold.
Take two small plates and to each one, add 1/2 tsp wasabi, 1/2 tsp grated ginger, 1 tbsp tempura flakes and 1 tbsp chopped green onion (all extras are optional).
Place each serving of udon on a "zaru" and sprinkle with kizami nori. (You can use a bamboo sushi mat on a plate if you don't have a zaru.)
Serve each portion of udon with a cup of cold mentsuyu dipping sauce and the small plate of ingredients to flavor the sauce.

Notes

You can use this recipe to make zaru soba, just replace the udon noodles with soba noodles.
If you're doubling or tripling the recipe, keep in mind that the mentsuyu will take longer to cool.
You can keep left over mentsuyu in the fridge for about 2 weeks (or the freezer for up to 1 month) so I recommend making extra if you plan to make zaru udon or zaru soba often during the summer! (The noodles are best cooked fresh.)