 |
Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 1 |
|
Traditional Udon can sometimes taste to fishy for American pallets. This recipe is super quick and fairly healthy. Ingredients:
1 1/2 cups water or however much broth you'd like. |
1 package precooked udon noodles- i toss the flavor packet, it's way too salty and tastes nothing like traditional udon. |
1 tsp. dashi (granulated fish stock) can be found at asian food stores. |
soy sauce |
mirin (sweet cooking wine) |
1/4 cube chicken bouillon - i recommend not using canned chicken broth. |
any garnish you want- green onions, daikon radish, carrot, fish cake, tempura, mushrooms- go nuts |
Directions:
1. Boil Udon noodles just to heat and separate them. Set aside.
2. In another pot, bring water to a boil and dissolve bouillon.
3. Add dashi.
4. Lower to medium heat and add equal parts soy sauce and mirin. A splash of each will do for one person.
5. Test broth to see if it to your liking, add more ingredients if it's too bland or more water if it's too strong.
6. Add noodles to broth in a bowl.
7. Garnish with whatever you like, traditionally placed directly on top in separate bunches.
8. ENJOY!
|
|