Ingredients with Measurements:
- 8 oz udon noodles
- 2 tbsp aonori (dried green seaweed)
- 1 cup dashi (Japanese soup stock)
- 1 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- 1 tsp sugar
- 2 green onions, sliced
- 1/4 cup bonito flakes (dried fish flakes)
Special equipment needed:
- Large pot
- Strainer
- Small saucepan
- Serving bowls
Step-by-step instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a boil and then reduce heat to low.
3. Add aonori to the saucepan and stir until it dissolves.
4. Divide cooked udon noodles into serving bowls.
5. Pour the aonori broth over the noodles.
6. Top with sliced green onions and bonito flakes.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Temperature:
Serve hot
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 1g
Carbohydrates: 38g
Protein: 6g
Substitutions for ingredients:
- If you can't find aonori, you can substitute it with nori (dried seaweed).
- If you don't have dashi, you can use chicken or vegetable broth.
Variations:
- Add sliced mushrooms or tofu for a vegetarian version.
- Use soba noodles instead of udon noodles.
- Add a boiled egg or tempura shrimp as a topping.
Tips and tricks:
- Don't overcook the udon noodles, as they can become mushy.
- Make sure to dissolve the aonori in the broth before pouring it over the noodles.
- Adjust the amount of soy sauce and sugar to your liking.
Storage instructions:
- Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the broth in a small saucepan over medium heat until hot.
- Reheat the noodles in boiling water for 1-2 minutes.
Presentation ideas:
- Serve the udon noodles and broth in traditional Japanese bowls.
- Garnish with additional sliced green onions or sesame seeds.
Pairings:
- Serve with a side of edamame or a Japanese-style salad.
Suggested side dishes:
- Miso soup
- Gyoza (Japanese dumplings)
- Yakitori (grilled chicken skewers)
Troubleshooting advice:
- If the broth is too salty, add a little more water to dilute it.
- If the broth is too sweet, add a little more soy sauce to balance it out.
Food safety advice:
- Make sure to cook the udon noodles and broth thoroughly before serving.
Food history:
- Udon noodles originated in Japan and are made from wheat flour.
- Aonori is a type of dried green seaweed that is commonly used in Japanese cuisine.
Flavor profiles:
- Aonori adds a salty and slightly sweet flavor to the broth.
- The bonito flakes add a smoky and savory flavor to the dish.
Serving suggestions:
- Serve hot as a main dish or as a side dish with other Japanese dishes.
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Region: Japanese