udon
Next Dish: Rosolje
Udon is a type of thick, wheat-flour noodle of Japanese origin. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce.
Recipe
Ingredients:
4 cups of dashi soup stock
2 tablespoons of soy sauce
2 tablespoons of mirin
1 tablespoon of sugar
4 portions of udon noodles
4 green onions, chopped
1 cup of tempura shrimp or vegetables (optional)
1 cup of kamaboko (fish cake), sliced (optional)
Shichimi togarashi (Japanese seven spice), to taste
Instructions:
In a large pot, add the dashi soup stock, soy sauce, mirin, and sugar. Bring to a boil over medium heat.
While the soup is heating, cook the udon noodles according to the package instructions. Rinse under cold water and drain.
Once the soup is boiling, reduce the heat to low to keep it warm.
Divide the cooked udon noodles among four bowls.
Pour the hot soup over the noodles in each bowl.
Top each bowl with chopped green onions. Add the tempura and kamaboko if using.
Sprinkle with shichimi togarashi to taste before serving.