Recipe of Udon, a traditional Japanese wheat noodle dish known for its thick, chewy texture and comforting broth. Udon can be served hot or cold, with a variety of toppings like green onions, tempura, kamaboko (fish cake), or raw egg. Its versatility makes it a staple in Japanese cuisine and a popular everyday meal across the country.
Cooking Time:
40 minutes
Ingredients:
8 oz dried udon noodles
4 cups dashi (Japanese soup stock)
2 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
2 green onions, finely chopped
1 soft-boiled egg (optional)
Toppings of choice: tempura, nori strips, fish cake slices, sesame seeds
Recipe:
Cook the udon noodles in boiling water according to package instructions (usually 8–10 minutes). Rinse under cold water to stop the cooking process and drain.
In a pot, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Add cooked noodles to the broth and heat for 1–2 minutes.
Serve hot in bowls, topped with chopped green onions and your choice of toppings.
Optionally, crack a soft-boiled egg on top before serving.
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