How to Cook Udon (Recipe)

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!

Image: itoyuru.com
Image: itoyuru.com

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.

I had no problems finding Dashi (left) and Shichimi (centre) from Harvey Nichols, however the ‘Ajinnomoto Mondashi’ (right) is recommended due to better flavour.
I had no problems finding Dashi (left) and Shichimi (centre) from Harvey Nichols, however the ‘Ajinnomoto Mondashi’ (right) is recommended due to better flavour.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2-3

I recommend you use Sanukiya Udon, which you can be found in the frozen section of a good Far East Asian supermarket.
I recommend you use Sanukiya Udon, which you can be found in the frozen section of a good Far East Asian supermarket.

Ingredients

  • 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)

    Ingredients: The Enoki Mushroom is also optional (I forgot to add it!)
    Ingredients: The Enoki Mushroom is also optional (I forgot to add it!)

Instructions:

  1. Wash and cut the green onions thinly and set aside some greener parts for garnish.
  1. Mix the dashi stock as per instructions on packet and bring to a boil. Add salt, soy sauce and mirin to the dashi stock.
  1. Add the optional diced chicken breast.
  1. 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.
  1. Add the remaining spring onions and immediately turn off the heat.
  1. 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!

tada! 'oishi' Nihontastic Udon
tada! ‘oishi’ Nihontastic Udon

Let me know how you got on and please share your own udon cooking tips via the comment section below…

お願いします!

2 thoughts on “How to Cook Udon (Recipe)

  • May 31, 2015 at 4:29 am
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    Looks amazing! I lived in Japan for a short time many years ago and really miss the food! I’ve found a few authentic noodle restaurants in Los Angeles, but still miss the real thing! Thanks for the post!

    Reply
    • May 31, 2015 at 10:13 pm
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      Your most welcome! I think we both are long due a trip to Japan hahaha…Thanks for reading 🙂

      Reply

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