Udon in Dashi

Name: Udon in Dashi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 400 g udon; 1 L dashi; 3 tbsp soy sauce; 2 scallions; 1 tbsp mirin; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Udon in Dashi hails from the Sanuki region, known for its devotion to the art of udon-making. This dish is a staple in Japanese homes, particularly enjoyed during the cooler months when a warm, comforting bowl of noodles brings solace. Each family has its own way of balancing the salt and fat, handed down through generations, ensuring every bite feels like home.

This version of Udon in Dashi offers a gentle embrace of umami, with the dashi broth providing a silky backdrop to the chewy noodles. The soy sauce adds depth, while a hint of mirin imparts a subtle sweetness. Scallions lend a fresh, crisp counterpoint, creating a harmonious bowl that invites a second serving.

Ingredients

400 gudon
1 Ldashi
3 tbspsoy sauce
2scallions
1 tbspmirin
to tastefine sea salt

Method

Begin by preparing your ingredients. Thinly slice 2 scallions, separating the white and green parts. Set aside the green parts for garnish later. In a medium pot, combine 1 L of dashi, 3 tbsp of soy sauce, and 1 tbsp of mirin. This will be the base for your udon, providing a rich, umami flavor.
Place the pot with the dashi mixture over medium heat. Add the white parts of the scallions to the pot. Allow them to cook gently, stirring occasionally, until they become soft and translucent. This should take a few minutes, and you'll notice a sweet aroma as the scallions release their flavor into the broth.
Once the scallions are soft, add 400 g of udon to the pot. Stir gently to ensure the noodles are submerged in the broth. Cook the udon until they are tender but still have a slight chew, which is the ideal texture for this dish. You'll notice the noodles becoming plump and slightly translucent.
Taste the broth and add fine sea salt to your preference. The broth should have a balanced flavor, with the salt enhancing the umami of the dashi and soy sauce. Adjust as necessary, keeping in mind that the noodles will absorb some of the saltiness.
To serve, ladle the udon and broth into bowls. Garnish each bowl with the reserved green parts of the scallions. This adds a fresh, vibrant touch to the dish. Serve immediately, allowing everyone to enjoy the comforting warmth of the udon in dashi.