Heartwarming Homemade Udon Noodles
Super Simple! Deep Flavor Udon Recipe Perfect for Chilly Weather
As the crisp autumn air ushers in the colder season, how about a comforting bowl of warm udon noodles? We’re sharing an easy and quick udon recipe that delivers a rich, delicious broth, perfect for enjoying throughout the winter. It’s sure to be a warm and soothing treat whenever the cold winds blow.
Main Ingredients- 1 serving frozen udon noodles
- A handful of fresh garland chrysanthemum (shungiku)
- 1 sheet of fish cake (kamaboko)
- 1/2 large green onion (scallion)
- 3 pieces of thinly sliced fried tofu (aburaage)
Deep Flavor Broth Ingredients- 1,000ml purified water
- 50ml Kiyosumi Udon Dashi (store-bought)
- 17g granulated sugar
- 2g Hondashi (instant dashi granules)
- 1 whole green onion (white part mainly)
- 200g fresh daikon radish
- 1/2 sweet onion
- 1,000ml purified water
- 50ml Kiyosumi Udon Dashi (store-bought)
- 17g granulated sugar
- 2g Hondashi (instant dashi granules)
- 1 whole green onion (white part mainly)
- 200g fresh daikon radish
- 1/2 sweet onion
Cooking Instructions
Step 1
First, prepare the ingredients for the deep-flavored broth. In a pot, combine 1,000ml of purified water, 50ml of Kiyosumi Udon Dashi, 17g of granulated sugar, and 2g of Hondashi. Stir well.
Step 2
Stir the broth gently from time to time to prevent it from sticking to the bottom of the pot as it heats up.
Step 3
Add the whole green onion (white part mainly), the daikon radish cut into large pieces (about 1cm thick), and the half onion to the broth ingredients. The natural sweetness and aroma from the vegetables will make the broth even richer.
Step 4
Cover the pot and bring it to a boil over high heat. Once boiling, add 1 shot of sake or cooking wine to remove any gamey odors. Reduce the heat to medium-low and continue to simmer. This process allows the umami from the vegetables and dashi to fully infuse into the broth.
Step 5
When the daikon radish is tender enough to be easily pierced with chopsticks, strain the broth through a fine-mesh sieve, discarding the vegetables. You should have a clear, flavorful broth.
Step 6
Now, let’s prepare the toppings for the udon. Slice the large green onion lengthwise or diagonally, and cut the fried tofu into bite-sized pieces.
Step 7
Cut the fish cake into attractive pieces, and wash the garland chrysanthemum thoroughly under running water. You can either pluck the leaves individually or cut the stems into desired lengths. Prepare them according to your preference.
Step 8
Pour 300-400ml of the prepared udon broth into a warmed bowl and bring it to a boil. Once the broth is boiling again, add the sliced fish cake and let it simmer briefly until softened. Removing it after a short simmer will maintain a pleasant texture.
Step 9
Place the pre-cooked and warmed udon noodles into the bowl, and arrange the sliced fried tofu neatly on top.
Step 10
Carefully ladle the hot broth over the noodles. Finally, artfully arrange the prepared green onion and garland chrysanthemum on top for a beautiful presentation. For a touch of spice, you can sprinkle a little chili powder to taste. Enjoy your delicious homemade udon!
