Udon Noodles Recipe
Udon noodles date back to ancient Japan, with origins tracing as far back as the Nara period (710–794 AD). It's believed that these noodles were introduced to Japan by Buddhist monks who brought milling techniques from China.
Equipment
- Medium-sized pot
- Strainer
- Cutting board
- Knife
- Ladle
Ingredients
For the Noodles:
- 200g fresh or frozen udon noodles
For the Broth:
- 2 cups dashi (traditional Japanese stock)
- 2 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- 1 tsp sugar (optional)
For Toppings:
- 1 boiled egg, halved
- ½ cup sliced shiitake mushrooms
- ½ cup chopped green onions
- ½ cup tempura flakes (optional, for crunch)
- 1 sheet of nori (seaweed), sliced
Instructions
- Prepare the BrothIn a medium pot, combine the dashi, soy sauce, mirin, and sugar (if using).
- Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
- Taste and adjust the seasoning by adding more soy sauce or mirin to balance the flavors.
- Cook the Udon NoodlesIf using fresh or frozen udon noodles, boil them according to the package instructions (typically 2–3 minutes).
- Drain the noodles in a strainer and briefly rinse under cold water to stop the cooking process and remove excess starch.
- Assemble the DishDivide the cooked noodles evenly into two bowls.
- Pour the hot broth over the noodles using a ladle.
- Arrange the toppings—boiled egg, shiitake mushrooms, green onions, tempura flakes, and nori—on top of the noodles.
- Serve and EnjoyServe immediately with chopsticks or a spoon.
- For added flavor, consider sprinkling a bit of shichimi togarashi (Japanese chili powder) or sesame seeds on top.