People in Japan eat Udon ususally in hot soup with some meats or vegetables. At a nice Udon restaurant, Udon dish could be a more proper meal with a substantial topping like Tempura. When you prepare Udon at home, on the other hand, it is much lighter fare. You can use any meat or leftover vegetables in your refrigerator. It’s a quick fixed meal and perfect for lunch. There are actually Udon restaurants at train stations where people in a hurry just eat and go without even sitting. It is served literally in a minute, and it could be very tasty fast food.
Udon are noodles made with flour, salt and water. The best Udon you could have may be home made; however, it might be hard to make it when you want to eat Udon in half an hour. Next best thing is frozen Udon. I said next best, but it is actually quite good. It has the right kind of texture (not too soft) that we really like. In our video and recipe, we used frozen Udon. It can’t go wrong to cook frozen Udon, it is pretty forgiving for overcooking. Even my husband cooks it right! Today a lot of US markets carry Udon in dried form. It is easy to stock in your pantry and also very easy to prepare (just don’t overcook). Dried Udon may not be the best tasting Udon, but it is a convenient choice.
Although you can use chicken breast, we used chicken thigh in the recipe because it is very flavorful. If you like beef, that also works very well. Throw in your favorite vegetables such as spinach, carrots, and snowpeas. Using this basic Udon soup, you can make many variations of Udon dishes. So have a nice bowl of Udon today. It’ll warm you up!
- 2 packages frozen Udon (use frozen or thawed)
- 4 cups Dashi (960ml)
- 1/4-1/2 tsp salt
- 2 Tbsp soy sauce
- 3 Tbsp Mirin
- 2 Tbsp Sake
- 2 chicken thighs or 1 chicken breast (cut into bite size pieces)
- 4 green onions (thinly and diagonally cut)
- shichimi (hot pepper powder)
- Cut green onions thinly and diagonally. Set aside some greener parts for garnish.
- Heat Dashi to a boil. Add salt, soy sauce, Mirin, Sake to Dashi, then chicken.
- Skim fat and other particles from the surface of the soup if there are any. Add Udon to the soup and let it simmer for 2-3 minutes.
- Put in most of green onions including white parts, then turn off heat right away.
- Divide noodles and soup into bowls and sprinkle on the rest of the green onions and shichimi if you like.