Udon are one of Japan’s culinary treasures, loved for their simplicity and deliciously comforting taste. These thick noodles, made from wheat flour, are traditionally served in a hot and flavorful broth, topped with various accompaniments. In this article, we will guide you through an authentic recipe for preparing udon, so you can enjoy them at home like a real Japanese dish.
Ingredients:
For the udon noodles:
- 250 g dried udon noodles
- Water (for cooking)
For the dashi broth:
- 4 cups of water
- 4 g dried bonito (katsuobushi)
- 10 g dried seaweed (kombu)
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 1 tablespoon of sugar
For toppings (of your choice):
- 2 hard-boiled eggs, cut in half
- 2 stalks of green onion, sliced
- 100 g canned bamboo shoots, sliced
- 100 g shiitake mushrooms, sliced
- 1 sheet of nori (dried seaweed), cut into strips
- Tempura (fried vegetables) – optional
Instructions:
Preparing the dashi broth:
- Start by preparing the dashi broth. In a saucepan, add the water and the kombu seaweed. Let them soak for about 30 minutes to infuse the flavor.
- Next, place the saucepan over medium heat and heat the water with the kombu seaweed until it almost reaches boiling point. At this point, remove the seaweed to prevent the broth from becoming bitter.
- Now add the dried bonito (katsuobushi) to the broth. Reduce the heat to low and simmer for about 5 minutes.
- Turn off the heat, filter the broth to remove residues of dried bonito and algae. You will thus obtain a clear and fragrant dashi broth.
- In the saucepan, add the soy sauce, mirin and sugar to the dashi broth. Reheat slightly to dissolve the sugar and mirin. Keep the broth warm.
Cooking udon noodles:
- In a large saucepan, bring a large quantity of water to the boil. Add the udon noodles and cook according to package directions (usually 8-10 minutes for dried udon). Stir occasionally to prevent them from sticking together.
- Once cooked, drain the udon noodles and rinse them under cold water to stop the cooking. Book.
Assembling the udons:
- Reheat the dashi broth over low heat if necessary.
- In each serving bowl, place a portion of cooked udon noodles.
- Carefully pour the hot dashi broth over the noodles, making sure to cover them completely.
- Arrange the toppings of your choice on the udon noodles. Traditionally, we use hard-boiled eggs, green onions, bamboo shoots, shiitake mushrooms, strips of nori and even tempura if you like.
- Serve immediately and enjoy your fresh and comforting Japanese udon!
Udons can be adapted according to your preferences. You can also add tofu, shrimp, or other seasonal vegetables to your bowl to vary the flavors. Either way, this recipe will give you a delicious taste of authentic Japanese cuisine. Enjoy your homemade udon!
