About this Dish
Thick, chewy wheat noodles served in a light dashi broth.
History & Origin
Udon's exact origins are debated, but the noodle has been a Japanese staple for over a thousand years, with regional styles ranging from Sanuki's firm bite to Osaka's soft, mild broth.
IngredientsServes 4
🍜Dried udon noodles, 200g (or 2 fresh udon portions)
🌊Dashi stock (from kombu and bonito flakes), 800ml
🧂Soy sauce (light or regular), 3 tablespoons
🍶Mirin, 2 tablespoons
🧂Salt, 1/2 teaspoon
🌿Spring onions (scallions), 3 stalks finely sliced
🍥Narutomaki fish cake, 4 slices (optional)
🟤Dried kombu seaweed, 1 piece (10cm)
🐟Bonito flakes (katsuobushi), 20g
🌶️Shichimi togarashi (seven spice), a pinch to serve
Method
1
Make the dashi by placing the kombu in 900ml cold water and slowly bringing it to a near-boil over medium heat — this takes about 10 minutes. Remove the kombu just before it boils, then add the bonito flakes, let them steep for 5 minutes off the heat, and strain the broth through a fine sieve.2
Return the dashi to the pot over medium heat and stir in the soy sauce, mirin, and salt. Taste and adjust seasoning — the broth should be lightly savoury and golden. Keep it on a gentle simmer while you cook the noodles.3
Cook the udon noodles in a separate large pot of boiling unsalted water according to the packet instructions, usually 8–10 minutes for dried noodles or 1–2 minutes for fresh. Stir occasionally to prevent sticking, then drain and rinse briefly under hot water.4
Divide the noodles between two deep bowls, then ladle the hot dashi broth generously over the top. Top with sliced spring onions, narutomaki fish cake slices, and a pinch of shichimi togarashi for a gentle kick. Serve immediately while piping hot.5
Drain the noodles and rinse briefly under hot water to remove excess starch, then divide them between two deep bowls.6
Ladle the hot dashi broth generously over the noodles. Top with spring onions, halved soft-boiled egg, and fish cake slices if using.7
Serve immediately while hot, with a sprinkle of extra katsuobushi or a dash of shichimi togarashi on top if you like a little heat.User Reviews
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