Udon Noodles with Homemade Tsuyu Sauce
Mom’s Homemade Tsuyu Udon Noodles – A Wholesome Treat for the Family
My children absolutely love udon noodles! While there are many delicious store-bought udon options available, they can often be a bit salty and artificial. My kids even notice, saying, ‘Mom, this udon makes us thirsty later.’ So, I decided to make my own tsuyu (Japanese dipping sauce and broth base) from scratch and use it to make udon! This recipe is for my homemade tsuyu. It’s a healthier, more flavorful option that everyone will enjoy. Making tsuyu at home is simpler than you might think, and it opens up a world of delicious possibilities beyond just udon!
For the Homemade Tsuyu
- 30g dried anchovies
- 10g dried kelp (kombu)
- 2 dried shiitake mushrooms
- 30g bonito flakes (katsuobushi)
- 1.5 cups water (approx. 270ml)
- 0.5 cup sake (approx. 90ml)
- 2 cups mirin (sweet rice wine, approx. 360ml)
- 2 Tbsp sugar (approx. 20g)
- 2 cups tuna extract (fish sauce alternative, approx. 360ml)
For 2 Servings of Udon
- 5 cups water (approx. 900ml)
- Homemade Tsuyu (adjust to taste)
- 2 portions of udon noodles
- 2 fried shrimp tempura (store-bought or homemade)
- Plenty of chopped green onions
- 5 cups water (approx. 900ml)
- Homemade Tsuyu (adjust to taste)
- 2 portions of udon noodles
- 2 fried shrimp tempura (store-bought or homemade)
- Plenty of chopped green onions
Cooking Instructions
Step 1
Let’s start by preparing the dried ingredients for our homemade tsuyu. Gather your dried anchovies, kelp, and fragrant dried shiitake mushrooms.
Step 2
In a dry pan over medium-low heat, gently toast the 30g of dried anchovies until they become fragrant and lightly golden. Be careful not to burn them. Once the anchovies are toasted, add the kelp and shiitake mushrooms. Briefly sauté them together to release their aroma. (If you have any leftover vegetable scraps in your freezer, you can add them here too and give them a quick stir.)
Step 3
Pour 2 cups of mirin (approx. 360ml) and 0.5 cup of sake (approx. 90ml) into the pan with the sautéed dried ingredients. Bring this mixture to a rolling boil over high heat.
Step 4
Once the liquid is boiling vigorously, immediately turn off the heat. You can remove the kelp at this point, or leave it in to continue infusing its flavor. For an even deeper flavor, you could let the broth sit overnight, but I’ll be using it right away.
Step 5
With the heat off, add 30g of bonito flakes (katsuobushi) to the hot liquid. Gently stir them in to prevent clumping. It’s crucial to add bonito flakes off the heat to avoid a bitter taste.
Step 6
Let the mixture sit undisturbed for about 20 to 30 minutes, allowing the bonito flakes to infuse their rich umami flavor into the broth. Afterward, carefully strain the liquid through a fine-mesh sieve to obtain a clear broth.
Step 7
To the strained broth, add 2 cups of tuna extract (approx. 360ml) and 2 Tbsp of sugar (approx. 20g). Bring it back to a gentle simmer for a moment to combine everything. Your delicious homemade tsuyu is now ready!
Step 8
If you don’t have tuna extract, you can substitute it with 2 cups of soy sauce (approx. 360ml) seasoned with Hondashi (Japanese soup stock granules). Gradually add Hondashi to the soy sauce until you achieve your desired saltiness.
Step 9
This amount of tsuyu will fill approximately two bottles. Make sure to sterilize the bottles with boiling water and let them dry completely before filling. Properly stored, your homemade tsuyu can last up to 6 months! Having homemade tsuyu on hand is incredibly convenient for various dishes, not just udon. Give it a try – it’s surprisingly easy! ^^
Step 10
Now, let’s make some delicious udon! I’m going to add some crispy shrimp tempura that I bought from E-Mart Traders to make a special udon. Feel free to add other toppings like fish cakes, fried tofu, or a soft-boiled egg according to your preference.
Step 11
For two servings of udon, bring 5 cups of fresh water (approx. 900ml) to a boil in a pot. Once boiling, add your homemade tsuyu. It’s best to taste and adjust the amount of tsuyu to your liking, as you can control the saltiness perfectly. This flexibility is wonderful! hahaha
Step 12
When the broth is seasoned just right, it’s time to add the chewy udon noodles. These udon noodles are also from E-Mart Traders and are wonderfully chewy and delicious – possibly the best I’ve ever tried! (They are Sanuki udon noodles, just for your reference~ ^^)
Step 13
The udon noodles cook quickly. Once they are perfectly tender, top your udon with the shrimp tempura and the chopped green onions. Your delicious homemade udon is ready to be enjoyed! Savor the warm broth and springy noodles.
