A recipe for a supremely delicious udon broth that even home cooks can easily make, by a professional chef. Learn the secret to making even frozen udon taste significantly better with a simple touch. This clear, clean broth will give your everyday udon an authentic flavor.
Ingredients
Main Ingredients (1 serving)
- Frozen Udon Noodles
- Fish Cake (Kamakabo)
- Green Onions
- Wakame Seaweed
Seasonings
- Water 400cc
- [A] Usukuchi Soy Sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [B] Granulated Bonito Dashi 1 tsp
Steps
- Rehydrate the Frozen Udon Noodles with water. [This is the key!] Rehydrating with hot water will make them slimy, so always use cold water.
- Add 400cc of water to a pot.
- Add 2 tbsp of Usukuchi Soy Sauce and 2 tbsp of Mirin (Sweet Rice Wine) to the pot.
- Heat the pot.
- Once the broth boils and starts to foam, add 1 tsp of Granulated Bonito Dashi. [This is the key!] Adding the dashi granules after boiling ensures a clean finish without cloudiness.
- After adding the dashi granules, let it simmer for a bit.
- Add the udon noodles, which have been rehydrated in water, into the simmering broth. [This is the key!] Simmering directly in the broth allows the flavor to penetrate to the core.
- Once the udon noodles come to a boil, turn off the heat before they get too mushy.
- Transfer the udon noodles to a bowl and pour the broth over them.
- Garnish with your favorite toppings (Wakame Seaweed (to taste), Fish Cake (Kamakabo), Green Onions).
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