Zaru Udon (Cold Udon with Homemade Dipping Sauce)
User Reviews
4.8
8 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)
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 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 nori seaweed kizami nori, optional, shredded, sushi, kizami nori
Additions
- 1 tsp wasabi paste
- 1 tsp ginger root grated
- 2 tbsp tempura flakes tenkasu, aka tenkasu
- 2 tbsp green onion finely chopped
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.)
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
Other Recipes
You'll Also Love
