Udon Recipe

Make kombu dashi

Wipe the kombu lightly with a damp cloth (do not wash vigorously). In a medium pot combine 6 cups water and kombu. Slowly bring to a near-simmer over medium heat. Just before bubbling (around 80–90°C), remove the kombu and discard or reserve for another use.

Finish dashi

Add the katsuobushi to the hot water, turn off the heat, and let steep for 3–4 minutes. Strain through a fine mesh sieve or cheesecloth into a clean pot or bowl, pressing gently to extract liquid. Return the clear dashi to the pot and bring to a gentle simmer.

Season broth

Stir in soy sauce, mirin, sake (if using), and salt. Taste and adjust: add up to 1 tbs more soy sauce or 1/2 tbs more mirin if you prefer a deeper savory-sweet flavor. Keep the broth hot but not boiling while you prepare the other components.

Cook udon

Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions (fresh 1–2 minutes, frozen 3–4 minutes, dried 8–10 minutes) until tender but still springy. Stir occasionally to prevent sticking. Drain and rinse briefly under warm running water to remove excess starch; set aside.

Prepare protein

If using thinly sliced beef or chicken: heat a tablespoon of neutral oil in a skillet over medium-high. Add the protein and quickly sear for 1–2 minutes until mostly cooked. Optional: deglaze with 1 tbs mirin or a splash of dashi and cook another 30 seconds. If using aburaage: briefly simmer the pouches in a small saucepan with 1/2 cup dashi and 1 tbs soy to warm and infuse flavor; slice into strips. If using firm tofu: pan-fry slices until golden on both sides.

Prepare vegetables

Trim and slice shiitake mushrooms thinly. Slice green onions into 1/8-inch rounds, keeping some white and some green. Rinse and drain spinach or bok choy.

Cook vegetables

In the hot broth, add sliced shiitake and simmer 2–3 minutes until tender. Add spinach or bok choy and cook 30–60 seconds, just until wilted. Stir in grated ginger and half the sliced green onions. Keep broth hot.

Assemble bowls

Divide the cooked udon noodles between two large bowls (about 7 oz cooked noodles per serving). Ladle hot dashi-shoyu broth and vegetables over the noodles (about 2 1/2–3 cups broth per bowl). Arrange protein (seared meat, warmed aburaage, or tofu) on top.

Add garnishes

Top each bowl with remaining green onions, halved soft-boiled egg if using, a sprinkle of toasted sesame seeds, a pinch of shichimi togarashi, and a few nori strips. Serve immediately so noodles remain tender and broth hot.

Optional: Serve with additional soy sauce, chili oil, or a small dish of pickles on the side.