Refreshing & Simple Cold Udon (Zaru Udon)
#ColdUdon #ZaruUdon #EasyUdon #SummerDish #NoodleRecipe #HomeCooking
Enjoy a delightful cold udon experience with chewy Sanuki udon noodles dipped in a refreshing and savory tsuyu sauce. This recipe is incredibly easy to make using store-bought tsuyu, perfect for a quick and satisfying meal, especially on warm days. The base is a rich katsuo broth tsuyu, enhanced with clam broth for an extra layer of umami and to subtly balance the saltiness. Adding katsuobushi and udon soup flakes can further elevate the flavor profile. Serve with freshly cooked udon noodles, rinsed in cold water for a perfect texture, accompanied by plain fried tofu for a mild, complementary taste. It’s a simple yet special meal!
Main Ingredients- Sanuki udon noodles, 3 servings
- Katsuo broth tsuyu, 4 Tbsp
- Clam broth, 4 Tbsp
- Katsuobushi (bonito flakes), 1 Tbsp
- Udon soup flakes, 2 Tbsp
- Plain fried tofu (aburaage), 2 pieces
Cooking Instructions
Step 1
First, bring a generous pot of water to a rolling boil. Once boiling, carefully add the frozen Sanuki udon noodles and cook according to the package instructions. If the noodles are clumped together, gently separate them with chopsticks; avoid stirring too vigorously as this can break the noodles. Sanuki udon is known for its chewy texture, so it cooks quickly and deliciously.
Step 2
As soon as the udon noodles are cooked, immediately drain them and rinse thoroughly under cold running water. This step removes excess starch, resulting in a firmer, chewier texture. Drain the noodles well in a colander. Arrange the drained udon noodles attractively in serving bowls. If desired, place the plain fried tofu alongside. Unseasoned fried tofu offers a mild flavor that complements the udon without overpowering it.
Step 3
Now, let’s prepare the dipping sauce that makes this cold udon special! In a small bowl, combine 4 tablespoons of katsuo broth tsuyu with 4 tablespoons of clam broth. (I personally found that using the clear clam broth left from making cod soup added a wonderful depth of flavor!) Stir in 1 tablespoon of katsuobushi and 2 tablespoons of udon soup flakes. Mix everything thoroughly. Using only tsuyu can result in a very salty sauce, so the clam broth helps to adjust the saltiness and add complexity. Mix well until all ingredients are incorporated. Your delicious cold udon dipping sauce is ready! Serve with the prepared udon noodles and enjoy. It’s truly that simple!
