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How to make Udon in Dashi
Learn what makes Udon in Dashi special, cook the free ComidaTime recipe, then keep cooking from Authentic Japanese Cuisine.
Why cooks start here
Udon in Dashi is cooked the way Sanuki cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.
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.
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