morsels45

morsels45 said

Udon

Fat, chewy noodles in a clear broth. Slippery and quietly perfect.

Udon
Photo: ๅŠ ่Œ‚ๅทใฎๆฐ‘, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody elseโ€™s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make udon

2 genuinely different takes โ€” a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Kake udon, the plain one

20 minutes ยท serves 2 ยท Very easy

What you need

  • 2 portions thick udon noodles
  • 800ml dashi
  • 3 tbsp light soy sauce
  • 1 tbsp mirin-free seasoning or 1 tsp sugar
  • 2 spring onions
  • Shichimi

What you do

  1. 1Warm the dashi with the soy and sugar. Taste it โ€” the broth should be light and drinkable, not salty. It is most of the dish.
  2. 2Boil the udon separately and briefly; they are usually pre-cooked and only want 2 minutes.
  3. 3Drain them and rinse under hot water to take the starch off, or the broth goes cloudy.
  4. 4Noodles into the bowl first, broth poured over, spring onion and shichimi on top.

Yaki udon, fried

15 minutes ยท serves 2 ยท Easy

What you need

  • 2 portions udon
  • 200g cabbage and mushrooms
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • Spring onion
  • Oil

What you do

  1. 1Very hot pan, vegetables first, hard, 3 minutes.
  2. 2Udon in with a splash of water so they loosen, then the sauces round the edge of the pan.
  3. 3Tossed 2 minutes and served immediately.