I was having one of those days where I was missing authentic Japanese food so I decided to do something about it! I asked for a list of Udon ingredients from a Japanese friend and set out on a quest to find them to address my unprecedented nostalgia. The first time I ate Udon 「うどん」 in Japan, it took the term ‘comfort food’ to a whole new level. Thick, chewy and incredibly satisfying, Udon noodles are quite simply scrumpalicious!
Kake Udon served in a hot fish broth called Dashi 「だし」in my opinion is one of the simplest and best ways to enjoy these long wheat noodles. I couldn’t find everything on the ingredients list so I had to make do with alternatives but at the end my improvised Udon recipe was so delicious, I decided it was good enough to share.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 2 Packets frozen Udon (use frozen or thawed)
- 4 Cups dashi stock (960ml)
- 1/4-1/2 tsp salt
- 2 tbsp soy sauce
- 3 tbsp mirin (or ½ cup sugar ½ cup water)
- 1 Chicken breast cut into bite size pieces (optional)
- 4 Spring onions thinly cut
- Shichimi (Japanese hot pepper powder)
- Fried tofu sliced (optional)
- Wash and cut the green onions thinly and set aside some greener parts for garnish.
- Mix the dashi stock as per instructions on packet and bring to a boil. Add salt, soy sauce and mirin to the dashi stock.
- Add the optional diced chicken breast.
- Skim fat and other particles from the surface of the soup if there are any. Add Udon to the stock and let it simmer for 2-3 minutes.
- Add the remaining spring onions and immediately turn off the heat.
- Divide noodles and soup into bowls and sprinkle on the rest of the green onions add a couple of sliced pieces of tofu and sprinkle shichimi powder.
Serve and enjoy immediately!
Let me know how you got on and please share your own udon cooking tips via the comment section below…