How to Make Chilled Udon with Rich Broth

By Sudachi · 20 min

Ingredients

Instructions

1. Put the 4 tbsp dashi, 3 tbsp soy sauce, 1 tbsp mirin and 1 tsp light brown sugar in a saucepan and boil for 1 minute to cook off the mirin's alcohol.
2. For cold udon, add 3 ice cubes to the sauce to cool it and balance the flavour. For hot udon, dilute with hot water instead (or add water before turning off the heat).
3. Cook 2 portions of udon following the package instructions. Drain in a colander and rinse with fresh water to remove the starch. For cold udon, rinse with cold water and add a few ice cubes; for hot udon, rinse with freshly boiled water.
4. Divide the noodles and sauce between serving bowls.
5. Top each bowl with your choice of toppings, such as pasteurized egg yolk, chopped green onions, tempura flakes, grated ginger and grated daikon radish.

Summarized from Sudachi's video. Watch it for the details.

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