U-don Recipe

Prepare dashi-based broth

In a medium pot, add 6 cups of water and bring to a gentle simmer. Stir in 2 tsp dashi granules until dissolved (if using kombu+katsuobushi, see note). Add 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake (optional), 1 tsp granulated sugar and 1 tsp salt. Taste and adjust — the broth should be savory with a mild sweetness. Keep the broth hot on low heat while you prepare noodles and toppings.

If making dashi from scratch: gently heat 6 cups water with a 4–6-inch piece of kombu over low heat until just before boiling, remove kombu, add 1/2 cup katsuobushi, steep off heat 5 minutes, strain, then proceed to season with soy sauce, mirin, sake and sugar.

Cook udon noodles

Bring a separate 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 just tender. Stir occasionally to prevent sticking. Drain and briefly rinse under warm water to remove excess starch and keep the noodles pliable. Divide noodles into two large serving bowls (about 6 oz per bowl).

Prepare protein (beef/chicken or tofu)

If using thinly sliced beef or chicken: heat 1 tsp neutral oil in a skillet over medium-high heat, add minced garlic and ginger and cook 20–30 seconds until fragrant. Add the sliced meat in a single layer, season lightly with 1/4 tsp salt, and cook until just browned (beef 1–2 minutes per side, chicken 3–4 minutes until cooked through). Remove from heat and set aside. If using tofu: pat cubes dry, heat 1 tsp oil in a nonstick skillet over medium, add tofu and sear on all sides until golden (about 6–8 minutes), season lightly and set aside.

Cook vegetables

In the hot broth simmering on low, add sliced shiitake mushrooms, julienned carrot, and napa cabbage or bok choy. Simmer gently 2–3 minutes until vegetables are just tender but still bright. If using bean sprouts, add them in the last 30–45 seconds to keep them crisp. Remove about half the vegetables with a slotted spoon and distribute between the two bowls on top of udon noodles.

Assemble proteins and extras

Divide cooked beef/chicken or seared tofu between the two bowls, arranging on top of the udon and vegetables. Halve the soft-boiled eggs and place one half in each bowl (see note for ajitsuke tamago). Add 2 slices of narutomaki or kamaboko per bowl if using.

Finish and garnish

Bring the seasoned broth back to a gentle simmer and ladle about 2 1/2 cups of broth into each bowl over the udon, vegetables and proteins. Drizzle 1/2 tsp toasted sesame oil over each bowl, sprinkle with toasted sesame seeds, sliced green parts of scallions, nori strips and a pinch of shichimi togarashi to taste. Add the white parts of scallion to bowls earlier in the vegetable step if you like a cooked onion note; reserve greens for garnish.

Taste the finished bowls and adjust: add a splash more soy sauce for saltiness, a pinch more sugar or mirin for sweetness, or more chili for heat. Serve immediately while hot.