Udon
If you've got udon noodles, mirin and sake, you're most of the way to this Japanese pasta: about 60 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Bring the dashi to a gentle simmer in a large pot, then stir in the light soy sauce, mirin, sake, sugar and salt and let it warm through for a couple of minutes without boiling hard, tasting and adjusting the seasoning.
- If using fresh or frozen udon, loosen them in a separate pot of boiling water for 1 to 2 minutes until heated through and slippery; dried udon will need around 8 to 10 minutes until tender, then drain well.
- Thinly slice the scallions on the diagonal, separating the pale and dark green parts, and cut the nori into thin strips with scissors.
- Drop the kamaboko slices into the hot broth for a minute just to warm them through.
- Divide the drained noodles among four deep bowls and ladle the hot broth over them so the noodles are generously submerged.
- Top each bowl with kamaboko, a scattering of scallions and nori strips, and offer shichimi togarashi at the table for a gentle kick of heat.
You'll use: Large pot Β· Saucepan
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
What to serve with Udon
- Teriyaki Chicken Casserole Chicken
- Honey Teriyaki Salmon Seafood
- Katsu Chicken curry Chicken
- Chicken Karaage Chicken
Tips & common questions
How long does Udon take to make?
About 60 minutes from start to finish β an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Udon is an original Japanese recipe developed in-house by Consomee. Photo: Chicken and burdock tempura udon and Oden in Sukesan Udon Maebashi-Nishi.jpg by IXTA9839 Sony ILCE-7M3, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.