Udon Recipe

Make kombu dashi

Place 6 cups cold water and 4 g kombu in a medium pot. Let soak 20–30 minutes if time allows (optional). Heat over medium until just before boiling (small bubbles appear around the edges). Remove kombu just before the water boils to avoid bitterness.

Add bonito flakes

After removing kombu, bring the water to a gentle boil for 30 seconds, then remove from heat. Add 1.5 cups bonito flakes, gently stir, and let steep 3–5 minutes until flakes sink.

Strain and season

Strain the liquid through a fine mesh sieve lined with paper or a cloth into a clean pot or bowl, pressing lightly on the flakes to extract liquid but not cloud it. Return strained dashi to the pot, stir in 3 tbs light soy sauce, 2 tbs mirin, 0.5 tsp sugar, and 0.5 tsp salt. Heat to a gentle simmer, taste, and adjust seasoning. Keep warm on low heat.

Prepare soft-boiled eggs

Bring a small pot of water to a boil. Gently lower 2 room-temperature eggs and simmer 6–7 minutes for jammy yolks. Transfer to an ice bath for 5 minutes, then peel and set aside.

Rehydrate wakame (if using dried)

If using dried wakame, soak in cold water for 5–10 minutes until softened, then drain and squeeze out excess water. Measure about 1/4 cup drained.

Heat noodles

Bring a large pot of water to a rolling boil. Add 12 oz fresh or frozen udon and cook according to package instructions (usually 2–4 minutes for fresh, 6–8 for frozen). Stir gently to separate. Taste to ensure chewy but cooked through.

Drain and rinse

Drain noodles in a colander and briefly rinse under warm running water to remove excess starch and prevent sticking. Shake off excess water.

Assemble bowls

Divide noodles between 2 large bowls. Pour hot seasoned dashi over the noodles (about 2.5–3 cups broth per bowl). Arrange toppings: 1 sliced soft-boiled egg per bowl (or halve eggs), 2 slices kamaboko, a sprinkle of wakame (about 2 tbsp), sliced scallions, 2 pieces tempura shrimp if using, sesame seeds, and a few drops of toasted sesame oil if desired. Finish with a pinch (about 1/4 tsp) shichimi togarashi per bowl if using.

Serve

Serve immediately while hot. Provide extra soy sauce, chili, or shichimi on the side. Slurp happily.

Drizzle 1/2 tsp toasted sesame oil over each bowl just before serving for added aroma. This is optional but recommended for a nutty finish.