Ingredients with Measurements:
- 8 oz. udon noodles
- 2 cups dashi broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1/4 cup katsuobushi (dried bonito flakes)
- 1 green onion, thinly sliced
- 1 sheet nori, cut into small pieces
- 1 egg, boiled and sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a pot, combine dashi broth, soy sauce, mirin, and sake. Bring to a boil.
3. Add katsuobushi to the pot and simmer for 2-3 minutes.
4. Strain the broth through a fine-mesh sieve and discard the katsuobushi.
5. Divide the udon noodles into two bowls.
6. Pour the hot broth over the noodles.
7. Top with sliced green onion, nori, and boiled egg.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Serve hot
Serving size:
- 2 servings
Nutritional information:
- Calories: 300
- Fat: 2g
- Carbohydrates: 55g
- Protein: 14g
Substitutions for ingredients:
- Dashi broth can be substituted with chicken or vegetable broth.
- Mirin can be substituted with rice vinegar or sugar.
- Sake can be substituted with dry white wine or rice vinegar.
- Katsuobushi can be substituted with dried shiitake mushrooms or dried anchovies.
Variations:
- Add sliced shiitake mushrooms or spinach to the broth.
- Top with tempura shrimp or chicken for added protein.
- Use soba noodles instead of udon noodles.
Tips and tricks:
- Be careful not to overcook the katsuobushi as it can make the broth bitter.
- To make the broth more flavorful, let it simmer for a longer time.
- Use fresh udon noodles for a better texture.
Storage instructions:
- Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the broth and noodles separately in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a traditional Japanese bowl with chopsticks.
- Garnish with additional sliced green onion and nori.
Garnishes:
- Sliced green onion
- Nori
- Boiled egg
Pairings:
- Serve with a side of edamame or a Japanese-style salad.
Suggested side dishes:
- Edamame
- Japanese-style salad
Troubleshooting advice:
- If the broth is too salty, dilute it with more water or broth.
- If the broth is too bland, add more soy sauce or salt to taste.
Food safety advice:
- Make sure to cook the noodles and egg thoroughly.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Katsuobushi is a traditional Japanese ingredient made from dried, fermented, and smoked skipjack tuna.
Flavor profiles:
- Savory, umami, slightly smoky
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese