Perfect Zaru Udon Recipe (Cold Japanese Noodles for Hot Days)

By Sudachi · 25 min

Ingredients

Instructions

1. Pour 200 ml dashi, 5 tsp koikuchi soy sauce and 4 tsp mirin into a small saucepan. Boil for 1 minute to cook off some alcohol from the mirin.
2. Add ½ tbsp sugar and stir until dissolved.
3. Pour the sauce into a heatproof jug, let it cool to room temperature, then refrigerate until serving.
4. Cook the udon according to the package directions. Drain and rinse under cold running water, then place in a colander over a bowl with a handful of ice cubes and toss to chill.
5. For each serving, put ½ tsp wasabi, ½ tsp grated ginger, 1 tbsp tempura flakes and 1 tbsp chopped green onion on a small plate as optional add-ins.
6. Arrange each portion of udon on a zaru (or a bamboo sushi mat on a plate) and sprinkle with kizami nori.
7. Serve each portion with a cup of cold mentsuyu dipping sauce and the small plate of add-ins for mixing and dipping.

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

More recipes with

GingerScallionNori seaweedUdon noodle