Japanese Udon Recipe

Udon noodles: Thick, chewy Japanese noodles made from wheat flour.

Water: Used for boiling the noodles and creating the broth.

Soy sauce: Adds a salty, umami flavor to the broth.

Dashi powder: A Japanese soup stock base that enhances the umami taste.

Mirin: A sweet rice wine that adds depth and a hint of sweetness to the broth.

Green onion: Chopped and used as a fresh garnish to add a bit of crunch and flavor.

When preparing udon noodles, make sure to rinse them under cold water after boiling. This step helps to remove excess starch and prevents the noodles from becoming too sticky. Additionally, it stops the cooking process, ensuring the noodles maintain their chewy texture.

• udon noodles - Substitute with soba noodles: Soba noodles have a similar texture and can be used in a variety of Japanese dishes.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the dish compared to plain water.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a richer flavor.

• dashi powder - Substitute with miso paste: Miso paste provides a similar umami flavor and can be dissolved in water to create a broth.

• mirin - Substitute with rice vinegar mixed with sugar: Rice vinegar mixed with a bit of sugar mimics the sweetness and acidity of mirin.

• green onion - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the udon noodles to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the cooled udon noodles into an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• Store the container in the refrigerator if you plan to consume the noodles within 2-3 days. For longer storage, place the container in the freezer.
• When freezing, consider portioning the udon noodles into individual servings. This makes it easier to thaw only what you need.
• To reheat refrigerated udon noodles, simply place them in a pot of boiling water for 1-2 minutes until heated through. Alternatively, you can microwave them with a splash of water to prevent drying out.
• For frozen udon noodles, thaw them in the refrigerator overnight or use the microwave's defrost setting. Once thawed, follow the same reheating instructions as for refrigerated noodles.
• If you have leftover broth, store it separately in an airtight container. This prevents the noodles from absorbing too much liquid and becoming mushy.
• Reheat the broth on the stovetop until it reaches a gentle boil before adding the reheated udon noodles.
• Garnish with freshly chopped green onion just before serving to maintain its crisp texture and vibrant flavor.

• Stovetop Method:

  1. Pour a small amount of water or broth into a pot.
  2. Add the leftover udon noodles and heat over medium heat.
  3. Stir occasionally to ensure even heating.
  4. Once the noodles are hot, serve immediately, garnished with fresh green onion.

• Microwave Method:

  1. Place the leftover udon noodles in a microwave-safe bowl.
  2. Add a splash of water or broth to keep the noodles from drying out.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Check if the noodles are heated through; if not, continue microwaving in 30-second intervals.
  6. Garnish with fresh green onion before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover udon noodles in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the noodles are heated through.
  4. Serve immediately, garnished with fresh green onion.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover udon noodles in an oven-safe dish.
  3. Add a small amount of water or broth to keep the noodles moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 10-15 minutes, or until the noodles are heated through.
  6. Garnish with fresh green onion before serving.

• Pot: Used to boil water and cook the udon noodles.

• Strainer: Used to drain the cooked noodles.

• Measuring spoon: Used to measure out the soy sauce, dashi powder, and mirin.

• Knife: Used to chop the green onion.

• Cutting board: Used as a surface to chop the green onion.

• Stirring spoon: Used to stir the ingredients in the pot.

• Serving bowl: Used to serve the hot udon noodles.

Pre-cook the noodles: Cook the udon noodles in advance and store them in the fridge. This way, you can skip the boiling step when you're ready to make the dish.

Use instant dashi: Opt for instant dashi powder instead of making dashi from scratch. It saves time and still delivers great flavor.

Pre-chop ingredients: Have your green onions and other garnishes pre-chopped and stored in airtight containers. This makes assembly quick and easy.

Batch cooking: Make a larger batch of the broth and store it in the fridge. You can reheat it and add fresh noodles whenever you need a quick meal.