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Udon Noodles in Soy Broth
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A simple broth of dashi (Japanese stock) and soy sauce is a great way to appreciate the chewy texture and wheaty flavor of homemade udon noodles. This broth is based on Sonoko Sakai’s kombu and bonito dashi formula in “Japanese Home Cooking.” To make this with dried udon, use 6 ounces, cook them according to package instructions but rinse them after draining under warm water rather than cool water so they aren’t completely cold when divided among the serving bowls.
4
Servings
30 minutes
4 inch square (about ½ ounce) kombu
3 1/2-4 cups (about 1 ounce) lightly packed bonito flakes (katsuobushi)
1/3 cup soy sauce
1 1/2 tablespoons mirin
2 teaspoons white sugar
1/2 recipe (about 14 ounces) homemade udon noodles, uncooked
4 scallions, thinly sliced on the diagonal
Shichimi togarashi, to serve (optional)
Ingredients
-
4
inch square (about ½ ounce) kombu
-
3½-4
cups (about 1 ounce) lightly packed bonito flakes (katsuobushi)
-
⅓
cup soy sauce
-
1½
tablespoons mirin
-
2
teaspoons white sugar
-
½
recipe (about 14 ounces) homemade udon noodles, uncooked
-
4
scallions, thinly sliced on the diagonal
-
Shichimi togarashi, to serve (optional)
Recipe
Homemade Udon Noodles
Directions
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01In a large saucepan over medium, heat the kombu and 6 cups water to just below a simmer. Remove the kombu (discard it or reserve it for another use) and bring the liquid to a boil over medium-high. Turn off the heat, add the bonito flakes and let steep for about 2 minutes. Pour the broth through a fine-mesh strainer set over a medium bowl. Discard the bonito and return the broth to the pan. Stir in the soy sauce, mirin and sugar; set aside.
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02In a large pot, bring 3 quarts water to a boil. Using your hands, add the noodles to the pot, shaking them over the baking sheet to remove excess starch. Cook, stirring occasionally, until a noodle rinsed under cold water is tender, 15 to 17 minutes. Meanwhile, bring the broth to a simmer over medium, then remove from the heat and cover to keep warm.
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03When the noodles are done, drain in a colander, rinse under running warm water and drain again. Divide the noodles among individual bowls. Ladle in the hot broth and sprinkle with the scallions. If desired, serve with shichimi togarashi.
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Your First Issue
This broth is so so good! We turned this into more of a bowl of ramen with a soft cooked egg, mushrooms and some pork belly (Trader Joe's already cooked) with the noodles. Will definitely make again! I think getting good quality bonito flakes is the key for this.