Udon Recipe

Make kombu dashi

Wipe the kombu with a damp cloth (do not remove white powder). In a medium saucepan, add 6 cups water and the kombu pieces. Let sit 20–30 minutes if you have time to extract more umami (optional). Place over medium heat and slowly bring to just before simmer—small bubbles will appear around edges. Just before it reaches a boil (around 175–185°F / 80–85°C), remove the kombu with tongs and discard or reserve for another use.

Add bonito

Add 1.5 cups katsuobushi to the hot water, bring to a gentle simmer for 30 seconds, then immediately turn off the heat. Let the bonito flakes steep for 3–5 minutes until they sink.

Strain and season

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot or bowl to remove flakes. Return the strained dashi to the saucepan, place over low heat, and stir in soy sauce (3 tbs), mirin (2 tbs), sake (1 tbs), sugar (1/2 tsp), and salt (1/2 tsp). Warm gently—do not boil—taste and adjust seasoning. Keep the broth hot on the lowest burner setting while you cook the noodles and assemble bowls.

Bring 4 cups water to a rolling boil in a separate large pot. Add 1 tsp kosher salt. If using fresh or frozen udon, cook according to package directions (usually 2–4 minutes for fresh, 4–6 minutes for frozen) until the noodles are tender but still springy (al dente). If using dried udon, follow package times—generally 8–10 minutes—stirring occasionally to prevent sticking.

When cooked, drain the noodles in a colander and rinse briefly under warm running water to remove surface starch and prevent clumping. For a hotter bowl, briefly dip the drained noodles into the hot seasoned broth for 15–30 seconds to reheat, or return noodles to the cooking pot and ladle hot broth over them.

Divide the noodles into 2 serving bowls (approximately 6 oz cooked noodles per bowl).

Prepare soft-boiled eggs

If making soft-boiled eggs, bring a small pot of water to a gentle boil. Lower room-temperature eggs in and cook for 6 minutes for jammy yolks. Transfer immediately to an ice bath for 3–5 minutes. Peel and halve eggs.

Rehydrate wakame (if using)

Soak 2 tbs dried wakame in warm water for 5 minutes, then drain and squeeze excess water.

Slice green onions thinly, prepare kamaboko slices, and have tempura shrimp warmed and ready.

Place toppings on each noodle bowl: 1 halved soft-boiled egg, 2 slices kamaboko, 2 tempura shrimp, about 1 tbs sliced green onions, 1 tbs wakame (if using), and a light sprinkle of toasted sesame seeds. Finish with a drizzle (about 1/4 tsp) of neutral oil or sesame oil and a few leaves of cilantro or mitsuba if desired. Add shichimi togarashi to taste.

Ladle 2.5–3 cups of hot seasoned dashi into each bowl over the prepared noodles and toppings, making sure broth is hot. Taste the bowl and add a pinch more salt or soy if needed.

Serve immediately with extra shichimi and soy on the side. Enjoy while hot.