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Udon noodles in a dashi broth with various toppings.

Udon noodles in a dashi broth with various toppings.

Main dishes

Smoky udon noodles in a slightly sweet and salty dashi broth, topped with kamaboko, aburaage, wakame, and leek. Simple and comforting.

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Recipe from Ef3, みるきーうぇい, adapted by Recette de cuisine ·

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This dashi-based udon bowl is a classic Japanese dish, and it’s easy to make at home.

Ingredients and directions

  • Prep time15 min
  • Cook time15 min
  • Total30 min
  • DifficultyMedium
  • Cooking methodBoiling

Ingredients

1 people
  • $0.40
  • $0.83
  • $0.07

Directions

  1. Prepare the broth: heat the dashi in a saucepan with soy sauce, mirin, and salt.
  2. Slice the leek into thin, angled rounds. ≈ 8 min
  3. Heat the aburaage in boiling water to remove the oil, then cut it into thin strips.
  4. Cook the udon noodles in a large saucepan of boiling water according to the package instructions, then drain them.
  5. Arrange the udon noodles in a bowl and pour over the hot broth.
  6. Arrange the kamaboko, aburaage, and wakame in an aesthetically pleasing way. ≈ 3 min
  7. Add the leek, and if you like, sprinkle with shichimi. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 udon noodle pack
  • One-quarter of a leek
  • 2 slices of kamaboko
  • ½ sheet of aburaage
  • Wakame, in sufficient quantity
  • Japanese chili peppers (Shichimi), to taste
  • 300 ml of dashi broth
  • 1 tablespoon of soy sauce
  • 1/2 tablespoon of mirin
  • 1/4 teaspoon of salt

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