The Ultimate Japanese Udon Recipe
Enjoy a comforting bowl of authentic Japanese udon noodles! This recipe features a rich dashi broth and chewy udon noodles, topped with classic ingredients for a truly satisfying meal. Perfect for a quick lunch or a flavorful dinner.
Ingredients
- 8 oz dried udon noodles
- 4 cups dashi broth store-bought or homemade
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sake optional
- 1 green onion thinly sliced
- 1/2 cup kamaboko fish cake, sliced
- 1 sheet nori seaweed cut into strips
- Optional toppings: tempura soft-boiled egg, sesame seeds
Instructions
- Cook udon noodles according to package directions. Drain and rinse under cold water to prevent sticking.
- In a pot, heat dashi broth. Add soy sauce, mirin, and sake (if using). Bring to a simmer.
- Add the cooked udon noodles to the broth and heat through.
- Serve the udon in bowls. Garnish with green onions, kamaboko, and nori strips.
- Add optional toppings like tempura, a soft-boiled egg, or sesame seeds for extra flavor and texture.
Notes
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- Dashi Broth: You can make dashi broth by simmering a piece of kombu (kelp) and a handful of bonito flakes in water for about 20 minutes. Strain and use as directed.
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- Storage: Leftover udon can be stored in the refrigerator for up to two days. However, it's best enjoyed fresh.
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- Noodle Alternatives: If you can't find udon noodles, soba noodles can be used as a substitute, although the texture will be different.