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Categories:
udon noodles mirin mirin soy sauce salt fresh ginger green onion toppings fish cake sesame seeds tempura scraps shichimi togarashi
Viewed: 43 - Published at: 7 months agoIngredients
- 6 ounces udon noodles (or 2 servings)
- 1 1/2 cups dashi (Japanese fish stock)
- 2 tablespoons mirin, plus
- 1 teaspoon mirin
- 2 tablespoons soy sauce
- 1/4 teaspoon salt (optional)
- 1 teaspoon fresh ginger, grated
- green onion, chopped
- Optional toppings
- fish cake, sliced (kamaboko)
- toasted sesame seeds
- tempura scraps (tenkasu)
- shichimi togarashi (Japanese 7-spice pepper)
Method
- Heat a large pot of water for cooking the udon noodles.
- Meanwhile, bring dashi to a simmer. Add mirin, soy sauce and salt (optional). Continue simmering until ready to use.
- Cook the udon noodles according to the package instructions.
- Divide drained, cooked udon into two large, deep serving bowls.
- Top with grated ginger, chopped green onion, and fish cake slices (optional).
- Pour in simmering broth to fill both bowls.
- Top with optional toasted sesame seeds, shichimi togarashi, and/or tenkasu.
- Drinking all the broth is not recommended. Additional noodles can be added to the remaining broth in the bowl as desired.
